The best fruit at Marques de Riscal in Elcigio, to be turned into Reserva & Gran Reserva Rioja, is destemmed and passes via conveyor belt through an optical sorter. The retaiined fruit then goes on into a tank to be lifted up and deposited in the fermenters.
N.B. at about 0.08 respected French wine critic Michel Bettane walks into shot.
For more information about Marques de Riscal follow this link to the Wine-Searcher website:
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