Baron de Chirel Riscal

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. It undergoes fermentation at a controlled temperature of 26º in low-capacity 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.