2008 – 2009: The White Wine Revolution

Rioja’s white wines are high-quality, full-bodied, and have medium to high acidity. Benefitting from having cooler zones, Rioja has an enviable foundation for cultivating a wide range of white-grape varieties, giving way to a diverse selection of white wines. These range from fresh, fruity younger wines to more complex, longer-lived wines with exceptional aging potential.

WHITE WINE PRODUCTION

1. Destemming and Pressing

The woody parts of the grape bunch are removed, and the clean white grapes are pressed. After a brief contact with the skins and separation from the stems, the grapes can only be one of two things:

• Pressed whole.
• Broken in skin, left in contact with the juice for a short time.

2. Fermentation

The must, which is the freshly pressed grape juice, rests while sugar transforms into ethyl alcohol.

• Young, aromatic white wines ferment at low temperatures in stainless-steel or neutral tanks (such as concrete).
• Full-bodied whites ferment in barrels, allowing for a better integration of oak aromas. The same barrels may also be used for aging.

3. Aging

White wines are aged to achieve their desired profiles.

• Full-bodied whites often age on fine lees, resulting in a smoother texture.
• White-wine aging follows a similar regulation to red-wine aging; however, barrel aging is generally shorter.

The type of wood, barrel, or storage vessel (barrels, concrete, amphorae, etc.) influences the wine’s style, creating a wide range of expressions.

AGED WHITE WINE

• Appearance: Straw yellow with golden-green hues; clean and bright.
• Aroma: Floral and/or fruity notes harmonized with oak-wood aromas (vanilla, toasted, and smoky).
• Taste: Well-integrated acidity with toasted wood notes.