The Barón de Chirel wine appeared in 1986 as a result
of experiments in vinification using a selection of grapes
from very old vines, 80 to 110 years old, with very low
yields and very high quality. From the results of these trials
a new style of wine was born, the precursor of what could
be called "new era" Rioja wines. This wine is produced
on a very limited scale, and only in the very best vintages,
when it can express all the character of the vineyard, the
terroir and the variety, drawn together in a harmonious
whole. From the 1995 harvest onwards, Riscal select the
grapes for this great wine by hand, with the installation of
sorting tables. Riscal was the first winery in Spain to
introduce this method, setting a landmark in the production
of fine-quality red wines.
Barón de Chirel undergoes fermentation at a controlled
temperature of 26º in low-capacity, Allier-oak vats.
Afterwards, malolactic fermentation takes place in
fine-grained, Allier-oak casks. Ageing will last between 18
and 24 months, depending on the characteristics of each
harvest. Once this is complete, the wine is bottled and
subsequently it is left to round off for no less than 2 years
before it is released for sale.