Spain - North Central Flashcards
Rioja
Region in the north of Spain astride the river Rio Ebro
Named after the tributary Oja
Continental climate
DOCa since 1991
Rioja sub regions
From Haro in the northwest to Alfaro in the southeast
Rioja Alta - Acidity and structure
Rioja Alavesa - Freshness
Rioja Oriental (Baja) - Alcoholic warmth
Producers source fruit from all three sub zones to create a base style
Classic style Rioja
Ageing in American oak barrels
Soft, with matured fruit, firm acidity and aromas of dill, vanilla and cedar
Modern style Rioja
More often French oak barrels
More extraction, and riper, darker fruit
Permitted red grapes
Principale grape: Tempranillo
Mazuelo (Carignan)
Graciano
Garnacha
Maturana Tinta
Min of 85% of the blend, or 95% if destemmed
Cabernet Sauvignon is often seen as a remainder blending partner
Permitted white grapes
Principale grape: Viura (Macabeo), Chardonnay, Sauvignon Blanc and Verdejo are the only grapes permitted beyond 50% of the blend
Garnacha Blanca Malvasia Maturana Blanca Tempranillo Blanca Turrentes
Principal White Grapes: Viura, Chardonnay, Sauvignon Blanc, Verdejo
Secondary White Grapes: Malvasía, Garnacha Blanca, Tempranillo Blanca, Maturana Blanca, Turruntés
Rioja Gran Reserva
Min of 24 months in oak and min of 24 months in bottle
Rioja Alta
Rioja Alta is the south western district and has a slightly warmer climate. It is capable of producing wines with ageing potential
Rioja Alta’s northern areas are characterized by yellow calcareous clay (arcillo-calcareo), whereas the lower slopes south of the Ebro River contain reddish, iron-rich clay soils (arcillo-ferroso).
Rioja Alavesa
Is the smallest, northern district. Tempranillo ripens early producing joven wines for early consumption. Carbonic maceration is frequently employed for these
wines
This subzone has the highest concentration of calcareous clay soils, the dominant soil type between the Cantabrian Mountains and the north bank of the Ebro River.
Rioja Oriental
Is the hottest district and contains more alluvial soils and iron rich clay, Garnacha performs best
Rioja Oriental spans the largest area of the three zones, and is defined by the land that is directly east of the Iregua River. It has some iron-rich clay, but most of the lower, flatter areas are characterized by alluvial, silty soils.
Singel region and singel estate producers
Lopez de Heredia produces singel vineyard wines from estate vineyards such as Bosconia and Tondonia
Ysios produces pure tempranillo from estate vineyards in the Alavesa region
As of 2018, producers may register their singel vineyard and print official singel vineyard names on their labels.
- Vines must be 35 years old
- Proof of working with the vineyard for min of 10 years
- Pass a tasting panel
- Hand harvesting
- Min of 20 hectoliters per hectare
Vino Espumosa Calidad category (since 2018)
- Traditional method
- Hand harvesting
- The entire process must take place at the same location
- Singel vintage and must state vintage on the label
- Min of 15 months on the lees
Brut Nature, Extra Brut and Brut styles are allowed
Reserva 24 months lees ageing
Gran Reserva 36 months lees ageing
Lopez de Heredia
Located in Rioja Alta near Haro since 1877
One of the oldest wineries in Rioja
American oak ageing no use of new oak
Famous for it’s Tondonia and Bosconia vineyards
Red: 75% Tempranillo, Garnacha, Mazuelo and Craciano
White: Blend of Viura and Malvasia
Bodegas Marqués de Murrieta
Located in Rioja Alta near Logrono since 1852
The winery uses mostly classic Rioja varietals such as Tempranillo, Mazuelo, Garnacha, and Graciano and employs both French barrique and American oak casks for aging.
One of its more modern efforts is a bottling called Dalmau, in which Cabernet Sauvignon is blended with Tempranillo. This wine undergoes extraction and is aged in new French barrique.
Bodegas Remelluri
Rioja Alavesa since 1967
Remelluri was the first estate in Rioja to do 100% estate bottling of its wines. Its focus is on classic Rioja varieties, including Tempranillo, Garnacha, Graciano, Mazuelo, and Viura. In the vineyard, Remelluri employs biodynamic techniques, and natural yeasts are used for fermentation.
Bodegas y Viñedos Artadi
Rioja Alavesa since 1985
in 2015, Artadi left the Rioja DOCa, not because the Consejo Regulador was too restrictive but rather because they feel the label of “Rioja” no longer has value. They wish to focus on the precise origin of their wines—Rioja Alavesa. Despite this move, they do not intend to change anything about their production.
100% Tempranillo form singel vineyards
The Artadi vineyards, situated at elevations averaging 1,700 feet, are all dry-farmed. The vines average more than 35 years of age. Harvest is done manually and the grapes are hand-sorted prior to fermentation. Bottling takes place by gravity and the wines are unfiltered.
Bodegas Roda
Rioja Alta since 1987
Bodegas Roda takes an innovative approach to their winemaking and viticultural practices. They practice organic farming and 100% estate bottling, and grapes are harvested and sorted by hand. The fruit from each vineyard is vinified separately in large French oak vats, in order to protect the individual nuances of the diverse plots. Through the winery’s “bioclimatic” cellar, malolactic fermentation and natural stabilization of the wine happen simultaneously. The winery, which is carved into the side of a mountain, relies on gravity to carry wine down through the structure throughout the winemaking process. Bodegas Roda’s top wines spend anywhere between 12 and 18 months aging in French oak before being bottled unfiltered.
Bodegas Marqués de Riscal
Rioja Alavesa, Elciego, since 1858
Marqués de Riscal is one of the most modern estates in Rioja. Their early Cabernet Sauvignon plantings and the use of the grape in their flagship wine, Barón de Chirel, showcase the winery’s innovation and willingness to depart from tradition. Their use of oak and choice of consulting, both French, also play an important role in their style. The late Paul Pontallier of Château Margaux served as the estate’s consultant for many years.
Barón de Chirel: Primarily Tempranillo with Cabernet Sauvignon, from 80- to 110-year-old vines. Aged in French barrique for about 20 months. Only produced in exceptional vintages. Inaugural vintage 1986.
