La Rioja, the Spanish Bordeaux.

I will open different award-winning red wines from my collection such as San Roman 2010, Triga 2013, El Puntido 2011 etc, as many as necessary. We will start with a heavyweight, Rioja Imperial Reserva 2011. 

Aging in cask 24 moths and aging in bottle 36 months.
Made from a selection of the best grapes from our Rioja Alta vineyards around the village of Villalba that were hand harvested in small 30 kg boxes. Before starting the alcoholic fermentation, the bunches of grapes were cooled down and kept at a low temperature for some hours in order to improve our control over fermentation without using any additives and to achieve an optimum extraction. The fermentation took place in a combination of oak vats and stainless steel tanks at controlled temperatures. The wine was then aged in both American and French new and used oak casks for two years, followed by another three years in bottle.”
More on  Madrid food tour.

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