Red Wine

Castillo Ygay

Gran Reserva Especial 2012, 75cl

Rioja

Castillo Ygay

An icon of Marqués de Murrieta, a benchmark for fine wine in the D.O.Ca Rioja and with undeniable global recognition, Castillo Ygay represents the solidity of a journey that began in 1852 and has been masterfully maintained to this day. Part of its greatness lies in the fact that it is only produced in exceptional vintages.

The Castillo Ygay is crafted exclusively from the finest grapes of La Plana, a 40-hectare vineyard planted in 1950, with clay-limestone soils, located 485 meters above sea level in the highest area of Finca Ygay, a 300-hectare estate that surrounds the Marqués de Murrieta winery, in Rioja Alta.

Vinification: Meticulously hand-harvested, with grapes selected and placed in small crates to preserve their quality. The bunches are destemmed and, after passing through the selection table, the varieties ferment separately in temperature-controlled stainless steel tanks. Maceration lasts approximately 10 to 12 days, during which frequent remontages and délestages are performed to enhance contact between the must and the skins, promoting a slow and natural extraction of aromas and polyphenols. This delicate and gradual process allows for the extraction of color and ripe tannins from the skins.

The Tempranillo is aged for 34 months in 225-liter American oak barrels, while the Mazuelo is aged for the same period in 225-liter French oak barrels. After the final blend is defined, the wine rests for 20 months in concrete tanks before bottling in May 2019.

Food pairings: Sautéed Boletus edulis and creamy mushroom purée with a hint of acidity, white truffle, and organic egg yolk. Raw Carabinero prawn, black truffle from Cameros, and crispy acidic squid ink. Wagyu and Sayaguesa beef tenderloin roasted over Mazuelo vine shoots, piquillo pepper nectar, black truffle sauce, and soufflé potatoes. Line-caught red seabream, collagen velouté, and oyster in light verbena escabeche with Beluga caviar. Blue and truffled cheese tart with caramelized bitter walnut.

Awards

100/100 – James Suckling (EUA)
99/100 – Guía Peñín (ESP)
99/100 – Guía ABC (ESP) Melhor Vinho 2024
99/100 – Guía Proensa (ESP)
98/100 – P. Ballesteros MW, Club Enologique
98/100 – Guía Gourmets (ESP)
97/100 – Decanter (UK)
97/100 – Robert Parker (EUA)
97/100 – Falstaff (Alemanha)
95/100 – Wine Spectator (EUA)

Allergens information

Contains sulphites.

Marqués de Murrieta

Marqués de Murrieta´s foundation is linked to the origins of the Rioja wines since Luciano Murrieta produced in 1852 the first Rioja wine and was also the first one to export his wines. Luciano, appointed Marquis by the King Amadeo of Savoy thanks to his work in Rioja, travelled to Bordeaux to learn the winemaking techniques that he introduced later in Spain. He established the concept of “château” in the Ygay Estate where he built the emblematic Ygay Castle. In 1983 Vicente Cebrián Sagarriga, tenth Count of Creixell, took over the project. He modernized the winery and with his entrepreneurial vocation he continued the legacy of Marqués de Murrieta. After his death his eldest son, Vicente D. Cebrián-Sagarriga, current Count of Creixell, assumed together with his sister Cristina the management of the winery, accompanied by a young and qualified team. Over the years, the Count of Creixell´s family has become the perfect continuity to maintain the balance between tradition and modernity positioning Marqués de Murrieta in the 21st century in a privileged position in the world.

Address

N-232a Km 402, 26006 Logroño, La Rioja, Espanha