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8/7/2019 RIOJA WINE
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RIOJA WINE
PRODUCTION
By
Antonio Maciá Soro
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H
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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?