Rioja Espagne Marqués de Cáceres DOC
Ref : 449504
Bottle 75 cL
i.e. 9.90 € / liter
- Keeping level Ready to drink
- Service temperature 10°
Our food and wine pairings
- White meat
- Grilled Fish
- Soft cheese
Our oenologists' opinion
Fruity and crisp
Its light salmon color with purple hues introduces a fresh nose of citrus zest and pomelos with spicy hints of grenada. The palate is balanced, bold and heady with a nice envelope. The finish is coated and crisp.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
The Rioja region is comprised of three sub-regions. Located higher in altitude, the rioja Alta benefits from a cooler oceanic climate. On the region’s east side, the Rioja Baja is hotter and drier with a mediterranean climate. In between, the Rioja Alavesa receives the influence of both climates.
Domain and appellation
Marqués de Cáceres
Established in 1970 by Enrique Former as a wine cooperative, the Marqués de Cáceres maison has since always been driven by high-end standards. Advised by some of the most prestigious wine figures such as Michel Rolland, the domain made the Rioja appellation thrive all around the world.
- Terroir: Located higher up on the fresher slopes of the Cenicero and the Rioja Alavesa regions, the vineyards lay on a clay and limestone soils and benefit from a mild atlantic climate with marked seasons.
- Viticulture: The harvests are handpicked and led plot-by-plot on vines that are in average 15 to 20 year-old.
- Vinification: The grapes are destemmed and crushed after their arrival to the vat room. A short maceration of 8 to 10 hours is followed by a must fermentation in stainless steel tanks. The wine goes through a cold stabilisation in order to -first- avoid the malolactic fermentation and -also- to maintain a nice acidity. The bottling phase occurs in the months of December or January following the harvests. This wine has to be consumed within two years in order to enjoy its freshness and vivacity.
Grapes Grenache blanc, Tempranillo
- Grenache blanc : 20%
- Tempranillo : 80%