Barón de Chirel wine first appeared in 1986 as the result of experimental production using a selection of grapes from very old vines, over 40 years’ old, with a very low yield and high quality. From the results of these trials would appear what we could say was the precursor of the so-called “new era” of Rioja wines. This wine is produced on a very limited scale and only in the best vintage years, in which the character of the vineyard, the soil and the variety are expressed as part of a single, harmonious whole. From the 1995 harvest onwards, Riscal makes a manual selection of the grapes to be used in this great wine with the installation of sorting tables or “Tri”. Riscal was the first wine cellar to introduce this system in Spain, a landmark in the production of fine quality red wines. Fermentation takes place at a controlled temperature of 26ºC and the maceration period does not exceed 12 days. The malolactic fermentation takes place in wooden vats with a capacity of 20,000 liters and the wine is then aged for 20 months in Bordeaux-style barrels made of American oak. Finally, the wine spends a minimum time of a year rounding off in the bottle before being released for sale.