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|When to Drink||Now|
|Producer||Marqués de Murrieta|
|Grapes||83% Tempranillo, 9% Graciano, 5% Mazuelo, 3% Garnacha.|
|Pairing||Grilled beef tenderloin|
|Volume||75cl (Full Bottle)|
Tangible proof of elegance, balance and constancy characteristic of the Marques de Murrieta Winery and its surrounding vineyards situated in the Ygay Estate, it is a red reserva wine with a balanced aging of two years in new and partly new American oak barrels and a year and a half in bottle. The result is an elegant wine that combines complexity and fineness, summing up the best attributes of our identity and actuality. Marqués de Murrieta is more than a brand in the international market, it represents age-old wisdom expressed in one of the most recognized wines of Spain. With our daily work, respect and love for our land, the selection of the best grapes and the attention to detail throughout its almost four years of production, Marqués de Murrieta is a safe and constant value of the best quality.
Own vineyards: Grapes are sourced from our Ygay Estate: 300 hectares of vineyards surrounding the winery in the southernmost point of Rioja Alta. Altitude ranges from 320 to 485 meters above sea level.
Grape varieties: 83% Tempranillo, 9% Graciano, 5% Mazuelo, 3% Garnacha.
Manual Harvest: October, 10th to 26th.
Winemaking: Grapes are first de-stemmed and then fermented in stainless Steel tanks for 8 days at controlled temperature in constant skin contact. During fermentation pumping over and punching down operations are regularly carried out. These processes ensure both effective and gentle colour and aroma extraction. Afterwards the solid parts of the grapes were are pressed in vertical presses with double screws.
Ageing process: The wine is aged for 16 months in 225 litre American oak barrels.
Pairing: Steamed and grilled hake loin, prawns with their coral and truffle aroma; baked unsalted cod with onion and green peppers; red beans stew with pork feet and cabbage; grilled beef tenderloin, green asparagus and carrot purée; creamy carnaroli rice with truffles and foie mi - cuit; selection of creamy and blue cheeses, red wine compote and sour cherries.
Serving suggestions: We recommend decanting the wine for 20 minutes and serve it at around 16° - 18°C (61° - 65°F) to let the wine breathe and show its full aromatic potential.
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