Marqués de Murrieta is named after Luciano de Murrieta, one of two pioneers in the production of Rioja wines, this bodega was established in 1852 and is proudly old-fashioned in its approach. Today V. Dalmau Cebrián-Sagarriga, Count of Creixell, leads the family-owned company.
The winery is settled near the southern tip of the Rioja Alta in the middle of the beautiful Ygay Estate near Logroño, a unique 300 hectare vineyard that guarantees complete control over the grape source of the wines and is the key to the quality and style of Marqués de Murrieta wines.
Traditional grape varieties are grown Tempranillo, Graciano, Mazuelo, Garnacha Blanca and Viura, many of which have now disappeared from the region.
The wines of Murrieta are produced by traditional methods, ageing their wines in wood for a minimum of two years (much longer than at any other Bodegas) and there are 14,000 casks for that purpose.
The bodegas produces a small range of wines that include the Marqués de Murrieta, the glorious and very rare Castillo Ygay Gran Reserva Especial (aged in excess of 36 months in American oak) and since 1995, a premium super-cuvée, Dalmau. The latter stands out for the inclusion of 10% Cabernet Sauvignon in the blend, alongside the 85% Tempranillo and 5% Graciano, but also for the use of small French barriques, in which the wine is aged for a period of typically 19 months.
Own single vineyard: Within our 300ha Ygay Estate, surrounding the winery in the southern point of Rioja Alta wine area. There is an altitude difference of 165m between the lowest point at 320m and the highest peak at 485m.
Grape varieties: 90% Tempranillo, 3% Garnacha, 4% Mazuelo, 3% Graciano
Manual harvest in boxes: From September the 15th to 16th of October
Vinification: Grapes are first de-stemmed and then fermented in temperature controlled, stainless steel tanks for 8 days, with constant skin contact. During fermentation wine is both pumped over the cap of grape skins at the top of the tank (remontage), and also the cap is pressed into the fermenting wine (pigeage). Both these processes ensure a perfect colour and aroma extraction, without producing excessive tannin. Afterwards the solid parts of the grapes are pressed in vertical presses with double screws. This is a smooth and slow treatment that favours the extraction of the colour and tannins that reside in the skin of the grapes.
Ageging process: 17 months in 225 liter American oak barrels and a minimum of 12 months in bottle before release
Bottling date: 12thMarch, 2013
Number of bottles: 6,660 (75cl.)
Pairing: All kind of red meats, bellota ham, grilled fish and dishes with rich sauces
Consumption Temperature: 16º-18ºC
Decanting: We recommend to let it breathe for a while before consumption