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Wine

Marqués de Riscal Baron de Chirel

The wine Barón de Chirel was created in 1986 as a result of an experimental elaboration based on a selection of grapes from very old vines, between 80 and 110 years old , of very low yield and high quality. From the results of this test is born the one that will be the precursor of what could be called wines of the new era of Rioja. This wine is produced in a very limited way in only the great vintages, where the character of the vineyard, the soil and the variety are expressed, within a harmonious whole. From the 1995 harvest, Riscal manually selects the grapes for this great wine with the installation of selection tables. Riscal is the first winery that introduces this system in Spain, marking a milestone in the production of quality red wines.

The wine Barón de Chirel performs fermentation at a controlled temperature of 26º, in Allier wood tubs of small capacity. Next, malolactic fermentation takes place in fine grain Allier oak barrels. The aging will last between 18 and 24 months , depending on the characteristics of each vintage. Once finished, the wine is bottled, passing a period of refinement not less than 2 years before going on the market.

 

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  • Grape variety
    Grape variety Tempranillo / Other
  • Tasting notes
    Tasting notes Dark cherry wine, alive, with hardly any signs of evolution. High aromatic intensity, highlighting the toasted and spicy contributed by the French oak, with notes of ripe black fruit. The palate is fresh and unctuous, with soft and polished tannins where wood is very little present. Complex and elegant, with a long and balanced finish.
  • Aroma
    Aroma High aromatic intensity in which the toasted and spicy aromas from the french oak predominate, together with ripe, dark-berried fruit.
  • Color
    Color A dark cherry color, lively with few signs of evolution.
  • Food pairing
    Food pairing This wine pairs well with ham and cured cheeses, red meats, poultry, game stews, such as partridge, rabbit, venison, wild boar or roe deer, even seasoned with spicy sauces.
  • Serving Temperature
    Serving Temperature Best served at 16º to 18ºC
  • Ageing
    Ageing 20 months in Bordeaux style barrels, minimum 1 year in bottle

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