1. RIOJA WINE PRODUCTION By Antonio Maciá Soro

2. Processing Lines H I S T O R Y 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 Bordeaux growers 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.

3. Processing Lines S O I L S A N D C L I M A T E

4. Processing Lines S O I L S A N D C L I M A T E SUB-AREAS CLIMATIC INFLUENCE APPROXIMATE AREA OF VINEYARDS CHARACTERISTICS OF THE WINES RIOJA ALTA Atlantic 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 BAJA Mediterranean 20.907 hectares - Reds and rosés with higher alcohol content and extract.

5. Processing Lines S O I L S A N D C L I M A T E 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

6. Processing Lines S O I L S A N D C L I M A T E

7. Processing Lines MAKINGMAKING PROCESSPROCESS There are five basic components or steps to making wine: Harvesting Crushing and Pressing Fermentation Clarification Aging and Bottling

8. Processing Lines MAKINGMAKING PROCESSPROCESS The Harvest Harvesting or picking is certainly the first step in the 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.

9. Processing Lines MAKINGMAKING PROCESSPROCESS 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.

10. Processing Lines MAKINGMAKING PROCESSPROCESS 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 a month or more. Sweet wine is produced when the fermentation process stops before all of the sugar has been converted into alcohol.

11. Processing Lines MAKINGMAKING PROCESSPROCESS 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.

12. Processing Lines MAKINGMAKING PROCESSPROCESS 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 Valley Cabernet Sauvignon.

13. Processing Lines Q U E S T I O N S 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?