rioja wine

8/7/2019 RIOJA WINE

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RIOJA WINE

PRODUCTION

By

Antonio Maciá Soro

8/7/2019 RIOJA WINE


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o A Special Wine Like most of the great viticulture regions of Europe, the face of modern Rioja was cast during the 19th

century.

o With the hope of escaping phylloxera, the deadly vine

louse found in Bordeaux, many successful Bordeauxgrowers began moving south across the Pyrenees to La

Rioja in the 1870's.

o Modern Rioja spends more time in small oak barrels than

almost any other modern wine.

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SUB-AREASCLIMATIC

INFLUENCE

APPROXIMATE

AREA OF

VINEYARDS

CHARACTERISTICS OF THE

WINES

RIOJA

ALTAAtlantic

24.457

hectares

-Medium alcohol content.

-Full-bodied with high total acidity.

- Suitable for aging in casks

RIOJA

ALAVESA

Atlantic and

Mediterranean

12.050

hectares

-Red wines with average alcohol

content and total acidity.

-Ready for drinking (young wines

obtained via carbonic maceration)

and also for aging in casks.

RIOJA

BAJAMediterranean

20.907

hectares

- Reds and rosés with higher alcohol

content and extract.

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Areas where

they are found

Percentage of

total surface

Characteristics

of the ground

Characteristics

of the wines

Chalky

clay

Rioja Alavesa,

Sonsierra and

Rioja Alta

25%Small, terraced

plots

- Rich in

glycerine extract

- Good colour

- Basis of red

Riojas

- Whites with

character, light in

colour

Ferrous clay

Found in plots

throughout the

region

25%

Sloping. Reddish

brown and hard

with deep hard

rock

- Light reds with

medium body

- Rosés

Alluvial

Found in plots

throughout the

wine region near rivers

50%

Large, flat plots

with good depth

and river stones

- Whites and reds

with medium

body

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There are five basic components or steps to making wine:

�Harvesting

�Crushing and Pressing

�Fermentation

�Clarification

�Aging and Bottling

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The Harvest

� Harvesting or picking is certainly the first step inthe actual wine making process.

� In order to make fine wine, grapes must be

harvested at the precise time, preferably when

physiologically ripe.

� Harvesting can be done mechanically or by hand.

� Once the grapes arrive at the winery, reputable

winemakers will sort the grape bunches, culling out

rotten or under ripe fruit before crushing.

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Crushing and Pressing

� Crushing the whole clusters of fresh ripe grapes is

traditionally the next step in the wine making process.

� Today, mechanical crushers perform the time-honored

tradition of stomping the grapes into what is commonly

referred to as must.

� Mechanical pressing has also improved the quality and

longevity of wine, while reducing the winemaker's need for

preservatives.

� Up until crushing and pressing the steps for making white

wine and red wine are essentially the same.

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Fermentation

� Fermentation is indeed the magic at play in the making

of wine.

� Many winemakers prefer to intervene at this stage by

inoculating the natural must.

� Fermentation can require anywhere from ten days to amonth or more.

� Sweet wine is produced when the fermentation process

stops before all of the sugar has been converted into

alcohol.

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Clarification

� Once fermentation is completed, the clarification process

begins.

� Filtering and fining may also be done at this stage.

� Often, winemakers will add egg whites, clay, or other

compounds to wine that will help precipitate dead yeast cells

and other solids out of a wine.

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Aging and Bottling

� The final stage of the wine making process involves the

aging and bottling of wine.

� After clarification, the winemaker has the choice of bottling

a wine immediately, which is the case for Beaujolais

Nouveau, or he or she can give a wine additional aging as in

the case of Grand Cru Bordeaux and great Napa ValleyCabernet Sauvignon.

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Q

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What is the right temperature for the tasting of each type of

wine?

How can I know the age of wine?

How must the uncorking be done?

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