Viña Real Reserva is made mainly from grapes from Rioja Alavesa vineyards. The grapes come primarily from the towns of Laguardia and Elciego. Neighbouring municipalities have been involved in the production of this wine for several decades. The plots are small and sometimes terraced, featuring over 30-year old head-trained and unirrigated vines. The soils are mostly calcareous, poor in organic matter, with smaller yields and varying aspects.
Following pre-fermentation cold maceration, alcoholic fermentation takes place in gravity-fed (with a bridge crane) stainless steel tanks at a controlled temperature of 28-30ºC.
During fermentation, remontage and delestage are carried out, with tastings to determine the ideal time for running off (also gravity led) into concrete tanks.
The wine is aged in new single-use French and American oak barrels for an average of 22 months, with manual racking taking place every 4 months in the first year. Once bottled, the wine is aged in the Viña Real cellars for a minimum of one and a half years to develop a rounded and complex flavour before being released onto the market.