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A Reserva designated Rioja wine. The aging is carried out in 225-litre oak barrels for a period ranging from 1 to 3 years, and later in the bottle itself for a period of 6 months to 6 years. Depending on the time the wine remains in the barrel it is classified as: Crianza:
The aging requirements for Ribera del Duero are the same used in Rioja. Wines labelled as "Crianza" must age two years with 12 months in oak. "Reserva" wines must be aged at least three years with at least 12 months in oak. The "Gran Reserva" labelled wines must spend 5 years aging prior to release, two being in oak.
Bottles of Rioja Reserva. In Spain, reserva is a regulated term controlled by law, at least ensuring that reserve wines get some additional aging. [5] In practice it is very difficult to regulate quality, so the term primarily deals with ageing and alcoholic strength.
The three most common aging designations on Spanish wine labels are Crianza, Reserva and Gran Reserva. [citation needed] Crianza For Rioja red wines these are aged for 1 year, with at least 6 months in oak barrels. Crianza whites and rosés must be aged for at least 6 months in oak barrels.
López de Heredia is known as one of Rioja's more traditional winemakers, using large American oak barrels rather than the smaller French ones that many other Rioja wineries have started to use, and often storing and aging its wines—including white wines—for decades before release, much longer than the minimum requirements for Reserva and ...
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Gran Reserva wines remain in oak barrels for 24 months and then 36 months in the bottle. Few wineries (cellars) follow these guidelines strictly, and the usual practice is to produce wines labeled as vino de guarda (aged wine), which has been in oak barrels for 18 months followed by 6 months in the bottle, with the optimal time for consumption ...
Reserve/Riserva/Reserva Terms given to wine to indicate that it is of higher quality than usual sometimes with longer aging and higher alcohol levels. Outside of the use of "Reserva" in Spanish wines, these terms usually have no official standings or requirements. Residual sugar/RS The unfermented sugar left over in the wine after fermentation.