Nach einer langen Mazeration wird der Most von Glorioso Reserva in französische Eichenfässer gefüllt, in denen er 22 Monate lang ruht. Traditional: Fragrant, silky wines from long ageing in cask (usually American oak) and bottle; ready to drink on release. What can be confusing is that these are minimum regulations and each house does its own thing. The more premium wines will often spend much longer in oak. The choice of which vintages will be suitable for the long-haul is each winery's decision.

Rioja Baja - Most of Rioja Baja is south of the Ebro and further south and east of its neighbouring sub-regions. Summers in Rioja Baja are more often than not very warm and dry, with vineyards at lower elevations than its neighbours. Consequently soils are predominantly silt and other alluvial deposits with little chalk present, and garnacha reigns supreme among the red varieties because of its ability to deal almost effortlessly with the heat. As a rule, reds from Baja are higher in alcohol and less elegant than in Alavesa and Alta, though of course there are always exceptions and particularly so as viticulture and winemaking improves with every passing year. Tempranillo is the most important grape and is at the heart of Rioja's best wines. It makes abundantly fruity, light wines and has a special affinity with oak-ageing, becoming graceful, silky and perfumed with time. A typical crianza will be a blend of mostly tempranillo with some garnacha to add body. Graciano (a fine Rioja speciality, prized for its aroma and acidity) and mazuelo (the Riojan name for carignan which gives tannin and colour) are also used to complement the final blend. Winemaking – the different styles of Rioja Rioja Alavesa - Bounded in the north by the craggy Sierra de la Cantabria and in the south by the Ebro river, and sitting in the foothills of the former, Rioja Alavesa feels a distinct Atlantic influence on its weather, despite the protection of the mountains. It has twice the rainfall of Rioja Baja to the south-east and enjoys cooler temperatures on average. The classic Rioja mainstay tempranillo is king here and makes up more than 80% of plantings, supported by garnacha, mazuelo (aka carignan elsewhere) and graciano for red wines, and viura, malvasia and garnacha blanca for whites. Chalk and clay soils proliferate. Generally, the wines of Rioja Alavesa are considered the most finely balanced of Rioja reds. In 1926 Rioja established the first consejo regulador and so was the first Spanish wine to obtain Denominación de Origen status. The regulations govern many aspects of wine production but of most significance to wine drinkers are the rules specifying oak ageing:excludes Northern Ireland, the Scottish Highlands & Islands, and the Isles of Wight, Man and Scilly - please see below) Glorioso Crianza ages in Bordeaux French oak barrels for 12 months. It then remains in the bottle for a further 10 months.

Any America Armagnac Australia Bordeaux Brazil Burgundy Canada Champagne Chile Cognac Cyprus Denmark England English Germany Guyana Holland Hungary India Ireland Israel Italy Japan Lebanon loire Madeira Mexico Portugal Puerto Rico Rhone Scotland Sherry South Africa South of France Spain Switzerland Ukraine Wales West Indies Yogoslavia Modern: richer, velvety wines aged for less time in newer (usually) French oak, which are released earlier and mostly need keeping. The best producers here are Roda, Paisajes and Lanzaga. Modern-classical: Younger, rounder wines that retain the delicious character of Rioja through cask ageing (often a mix of American and French oak) with the structure to develop in bottle.Gran Reserva: wines are usually made in the best vintages where the fruit quality is rich enough to support two years in oak barrel and three in bottle. is therefore a year to follow producers who were prepared to forego quantity for quality; these are the bodegas we shall follow. A clearer picture will evolve once the malolactic fermentation is completed.