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Barón de Chirel

Baron de Chirel

VARIETIES

Tempranillo 80% - Others 20%

PRODUCTION

Barón de Chirel wine first appeared in 1986 as the result of experimental production using a selection of grapes from very old vines, between 80 and 110 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.
Fermentation takes place at a controlled temperature of 26ºC and the maceration period does not exceed 12 days.
The malolactic fermentation takes place in small wooden vats with a capacity of 20,000 litres and the wine is then aged for 20 months in Bordeauxstyle barrels made of French oak. Finally, the wine spends a minimum time of a year rounding off in the bottle before being released for sale.

TASTING

A dark cherry colour, lively with few signs of evolution. High aromatic intensity in which the toasted and spicy aromas from the French oak predominate, together with ripe, dark-berried fruit. In the mouth, it is fresh and smooth with soft, polished tannins in which the wood is not too intrusive. Complex and elegant with a long, balanced finish.

FOOD PAIRING

Ham and mature cheeses, red meat, poultry, game casseroles, such as partridge, rabbit, venison, boar or deer, even when accompanied by spicy sauces.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14%
SERVING TEMPERATURE 16/18º
TIME IN BARREL 20 months
AWARDS
Guía Repsol 2011 - Spain: Barón de Chirel 2005
Barón de Chirel 2010 awarded with GRAN CINVE 2014
Asociación Española de Periodistas y escritores del Vino (AEPEV): Barón de Chirel 2005 – Best Red wine over 3 years ageing

Marqués de Riscal Reserva

Marques de Riscal Reserva

VARIETIES

Tempranillo 90%
Graciano 7%
Mazuelo 3%

PRODUCTION

Marqués de Riscal Reserva wines are basically made from grapes from tempranillo vines planted before de 70’s, grown in the best clay-limestone soils of the Rioja Alavesa. This variety withstands oak- and bottle ageing well thanks to its good balance of acidity and fine tannin. The Graciano and Mazuelo varieties, whose presence in the blend does not exceed 10%, provide crispness and a lively colour.
Fermentation takes place at a controlled temperature of 26ºC and the maceration time is never more than 12 days. Riscal reservas spend around two years in American Oak barrels, producing a wine which corresponds to the classic Rioja style: fresh, fine, elegant and very suitable for laying down for many years. Before release for sale it spends a minimum of one year rounding off in the bottle; time enough to show how much complexity tempranillo is able to achieve.

TASTING

Cherry-red colour with good robe. Spicy, balsamic aromas of great complexity, with notes of ripe dark berries and light toasted nuances. On the palate it is full and tasty, with good structure and rounded, elegant tannins. The finish is long and fresh, with a slight reminder of the fine oak.

FOOD PAIRING

Ham, mild cheeses, casseroles which are not highly spiced, bean and pulse dishes, poultry, red meat, grills and roasts.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14,2%
SERVING TEMPERATURE 16/18º
TIME IN BARREL 25 months

Marqués de Riscal Gran Reserva

Marques de Riscal Gran Reserva

VARIETIES

Tempranillo
Graciano
Mazuelo

PRODUCTION

To make their Gran Reserva wines, Riscal use grapes from vines over 30 years old, from their own estate vineyards and bought in from associated local growers. Once the wine destined to become a Gran Reserva has been selected, following the coupage of the wines of the new vintage, it is put into American oak casks where it will age for between two and a half and three years. This is followed by a furtherminimum of three years bottle ageing before release for sale.

TASTING

Deep black-cherry colour, almost opaque. Very elegant, complex nose, with aromas of black fruit and lots of spice. It is smooth and round in the mouth, with tannins which are firm, yet silky and very sweet and which envelop the whole palate. The finish is long, lingering, fresh and balanced with a hint of fine elegant tannins.

FOOD PAIRING

Ham, mature cheeses, red meat, all kinds of roast meat and game casseroles.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14,5%
SERVING TEMPERATURE 16/18º
TIME IN BARREL 32 months

Marqués de Riscal Rosado

Marques de Riscal Rosado

VARIETIES

Tempranillo 60%
Grenache 40%

PRODUCTION

Marqués de Riscal began making rosé wines in the 1960s, using grapes from young Tempranillo vines less than 15 years´ old, at the time of the cellar´s centenary. This rosé is made by the traditional method of bleeding the must, with a concept of classicism and refinement, achieving a delicacy, freshness and smoothness which is rarely found in this type of wines. The fermentation takes place in stainless steel vats at a controlled temperature of between 14ºC and 16ºC In order to obtain great fruitiness.

TASTING

Wine with an intense, bright, lively raspberry colour. On the nose, it reveals intense aromas of strawberry and raspberry, with a hint of blossom. On the palate it is fresh, glyceric and balanced, with a finish full of pleasant, crisp sensations.

FOOD PAIRING

Fish, shellfish, pasta and rice dishes.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13,7%
SERVING TEMPERATURE 8/10º

Vanden Bussche & Son

Vinos Granada
Rue Breesch 29
1020 Brussels, Belgium
Tél : 02 428 32 20
M. BUTTINI Angelo (Sales Manager)
Mobile : 0475 73 90 46
02 428 32 20 Call our Offices
0475 73 90 46 Call our Sales Manager
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Breesch Street 29 1020 Brussels, Belgium

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