The most typical soil in Rioja is highly suitable for quality viticulture, as it has a balanced

texture (sand, silt and clays), is lightly alkaline, poor in organic content and has
moderate water availability during the summer.

When assessing the capacity of soils to provide great wines, a diversity of factors
involved need be taken into account. For a given plot, the altitude, slope, orientation,
depth, horizons, texture, structure, organic matter, active limestone, pH,
conductivity, etc. need to be considered, as well as the microclimate of the area and the
growing practices employed.

Clay-limestone soils abound in Rioja Alavesa and stand out for their yellow-ochre colour.
They are poor in organic content and rich in lime, drain with difficulty and are difficult
to cultivate due to the irregularity of the terrain. The roots of the vines penetrate these
soils to a depth of approximately one metre, under which they usually find a rocky
substrate that is initially fragmented.

Ferrous-clay soils are dominant in many of the mid-level hills and in the high areas that
separate the alluvial terraces found in parts of Rioja Alta and in Rioja Oriental.
The soils tend to be deep and a rich brownish-red as they tend to be very compact and are
rich in clay.

Alluvial soils are mainly found on the banks of the Ebro River and in the valleys of its
seven tributaries, forming flat terraces. Their sandy and stony nature allows the roots to
penetrate deeply. These soils facilitate drainage and, at the same time, accumulate heat
and reflect sunlight for better grape ripening.
Generally speaking, Rioja’s climate can be defined as being Warm Temperate. The
whole area benefits from the confluence of two widely opposing climates (Atlantic
and Mediterranean) with mild temperatures averaging 12-14 °C year-round, cold
winters and hot summers. Rainfall ranges from 400 to 600 litres/m2 depending on
the area and is well distributed throughout the year, with wet winters and springs and
dry summers and autumns.

These conditions are ideal for grape growing. They are complemented by high
availability of sunlight. The minimum sun exposure required for grapes to ripen properly
is 1200 hours and the average in Rioja is 2,300 hours per year.

The territory covered by the wine region extends about 120 km (75 miles) from
north-west to south-east. Within this stretch there are different microclimates. The
eastern areas show a more pronounced Mediterranean influence, whereas the western
areas have an Atlantic influence. Added to this is the fact that the altitude of vineyards
in Rioja ranges from 300 to 900 metres, which also affects temperature and therefore
vine development, allowing for a great diversity of wine styles.

In addition, proximity to the Ebro River or one of its tributaries also helps bring
temperatures down and leverage the prevailing winds that are channelled by the
valleys.
September and October are usually warm and dry, offering optimum conditions for
successfully completing the ripening process and for harvesting.

The area of the D.O.Ca. Rioja

Rioja regulations traditionally divide the D.O.Ca. Rioja into three zones: Rioja
Alta, Rioja Oriental and Rioja Alavesa. To understand Rioja it is important to
know their location and the climatic and soil characteristics of its climates and
soils, which define the identity of each zone.

• Rioja Alavesa lies to the north of the Ebro River.

• Rioja Alta is located west of La Rioja’s capital, Logroño, and most of it lies to the
south of the Ebro River.
• Rioja Oriental lies to the east of Logroño and extends as far as Alfaro.

It is located east of logrono and extends to alfaro – Rioja oriental

Rugged orography - rio alavesa

It is located east of logrono, and mostly to the south of the ebro river – rioja alta

Its relief is predominantly flat, formed by terraces and small hills. - Rioja alta

Mediterranean climate influence – Rioja ORiental

It is located north of the ebro river – rioja alavesa

LOGROÑO
Logroño is the capital city of the Autonomous Community of La Rioja and has a population
of about 150,000. The D.O.Ca. Rioja Control Board has its headquarters there and there
are also 15 wineries within the municipality. The numerous underground cellars in the Old
Town testify to the importance of winemaking activities in medieval times when the town
centre developed because of the link with the St James’ Way. Today, some of these streets,
like the iconic ‘Calle del Laurel’, provide an opportunity to enjoy the best food with their
numerous restaurants and tapas bars.

CENICERO
It is one of the municipalities in Rioja Alta most intensely devoted to viticulture. Historical
records show that it was one of the main viticultural centres in La Rioja in the 18th century.
Today, it has 12 commercial wineries and its vineyard surface area (2,060 ha) averages one
hectare per inhabitant.
HARO
It is considered the ‘Historical Capital of Rioja’ thanks to its growth in the late 19th century
with the arrival of French winemakers in search of replacement wines due to the
devastation caused by phylloxera on their vineyards. In the district surrounding the railway
station there are several renowned wineries founded well over a hundred years ago. Of
particular interest to the wine industry was the creation of the Haro Oenological Station in
1892, which made a decisive contribution to quality.
ALFARO
It is the easternmost municipality of La Rioja and the one with the largest vineyard surface
areas, with a total of 4,297 hectares and 7 commercial wineries. Alfaro is ancient; the town
dates back to Roman times and has a long-standing agricultural and preserving tradition.

ALFARO
It is the easternmost municipality of La Rioja and the one with the largest vineyard surface
areas, with a total of 4,297 hectares and 7 commercial wineries. Alfaro is ancient; the town
dates back to Roman times and has a long-standing agricultural and preserving tradition.

ELCIEGO
It has almost the same number of inhabitants (1,013) as hectares of vineyards (1,094) and
17 commercial wineries, including some of the most renowned in the D.O.Ca. Rioja. As
with most of the other 18 municipalities in Rioja Alavesa, its economy is almost totally
dependent on wine, and its viticultural history dates back to the Middle Ages.
LAGUARDIA
Laguardia is the capital of Rioja Alavesa. It is a charming small town which has managed to
retain its medieval character, surrounded by fortifications from which to enjoy splendid
views of the vineyard landscape that stretches below it. Fifty-eight wineries and 3,508 ha of
vineyards are ample proof of the dedication its 1,500 inhabitants have to viticulture.

Which mountain range is the northern limit of Rioja

Sierra de Cantabria
The seven tributaries of the Ebro in the southern zone are: Oja, Tirón, Najerilla, Iregua, Leza, Cidacos
and Alhama.

The average annual temperature by zones is as follows:

Rioja Alavesa: 13.3ºC,

Rioja Alta: 13.6ºC and

Rioja Oriental: 14.3ºC.

The Tempranillo grape is the basis of Rioja wines, the variety that gives them finesse and
aromatic power. It is a very versatile variety that, depending on the growing conditions and
processing system, can be used to obtain from easy-drinking wines with supple tannins
and gentle acidity to potent, structured wines that age extraordinarily well.
Recent research on Tempranillo suggests that it is related to Turruntés (Albillo Mayor).
The first reliable evidence of the existence of this grape as we now understand it can be
dated back to the early 19th century, when the variety was praised in both Logroño and
Peralta in Navarre, suggesting a local origin for the grape.

The name Tempranillo is derived from the Spanish word ‘temprano’, meaning ‘early’, a
reference to the grape’s ability to ripen early relative to many other grapes grown in
southern Europe. In truth, Tempranillo performs like a northern variety, typical of the mild
climate with a short growth cycle.

Ripening dates vary across the different districts of Rioja, depending on variations of
altitude, exposure and microclimate. Up to two months can go by from the time the first
grapes are picked in the warmest areas of Rioja Oriental to the time when the last
vineyards are picked in Rioja Alta.

Tempranillo has an upright growth habit and the clusters are compact, with well- defined
shoulders and medium-sized. The berries are also medium-sized and thick-skinned.
The Tempranillo variety responds badly to poor weather conditions (cold, lack of sun,
drought, late rains). It is susceptible to powdery mildew and eutypa dieback (dead arm)
but is relatively resistant to botrytis bunch rot.

Tempranillo is also known by other names in other wine-growing regions, with synonyms
that include Cencibel (La Mancha, Valdepeñas and Madrid), Tinta Roriz (Douro), Tinta Fina
(Ribera del Duero), Ull de Llebre (Catalonia) and Tinta de Toro.

Why is Tempranillo Rioja's favourite grape?

Considered native to Rioja, Tempranillo is undoubtedly the most representative variety of
the wine region. It occupies more than 75% of the growing surface area. It is
fundamental to the identity of the red wines here and is one of the greatest noble varieties
in the world.
It is a very versatile variety, reflecting the climate that it comes from, the influence of the
soils where it is planted and the techniques used to vinify it. In Rioja, there are rosés, young
red wines made by carbonic maceration, wines with rich fruit and oak notes (for which it
has great affinity) and great wines with long ageing potential.
What are the wines made with Tempranillo like?

• Varying aromas, depending on the region and winemaking processes.

• In general, plums, ripe strawberries and liquorice.
• Medium acidity, medium tannins, mild texture, medium-high alcohol.
• Great ageing potential. Affinity with oak.
• Presence in blends.

Garnacha Tinta Garnacha’s origins are believed to lie in the mid-Ebro valley, between
Aragon and Navarre. After the phylloxera crisis in the first decade of the 20th century, a
major part of Rioja vineyards were replanted with this variety. However, Garnacha fell out
of favour in comparison to the more versatile Tempranillo. In the last forty years, it has
gone from being the majority grape to barely representing 7% of Rioja’s vineyard surface
area. However, Garnacha has become the queen variety of Rioja Oriental, where the
ideal conditions exist for it to mature fully. In recent years, the number of varietal Garnacha
wines have an increasing number of followers.

The canopy development of Garnacha is vigorous and is best pruned short and trained as
bush (goblet) vines. Although it buds early, it ripens late and so needs to be grown in
warm, sunny conditions in order to mature fully.
Given the reality of climate change, Garnacha is especially important as it is resistant
to drought and fungal diseases affecting woody growth (esca, eutypa dieback). It is
susceptible to downy mildew and botrytis, and can also suffer from poor fruit set,
especially if flowering coincides with cold, wet weather.

Garnacha tends to have very high sugar levels when fully ripe, resulting in high levels
of alcohol which provide a full body and soft texture. Because of its low to medium
tannin levels and balanced acidity, it blends well with other varieties. When yields are high,
the wines are lighter in colour, producing light, easy-to-drink reds, as well as rosés. When
yields are low, Garnacha allows for generous, structured wines that age well. The most
characteristic aromas of the variety are strawberry, raspberry and spicy aromas, such as
pepper.

Synonyms for this grape include Aragonés (Madrid), Grenache (France) and Cannonau
(Sardinia).

Graciano has many synonyms in Spain and around the Mediterranean basin, suggesting
that it is a widespread variety with a long history, although some experts believe that its
origins lie in Rioja. At the moment, it only represents around 2.5% of Rioja’s vineyards
(1,468 hectares in the 2023 harvest), although plantings are on the rise.

Graciano is a late-budding, late-ripening variety which prefers warm areas and clay-
limestone soils. It shows good drought resistance. The wines of this grape variety
contribute a deep colour, high tannin levels and marked acidity to a blend, all of which
helps to prolong the wine’s ageing capacity. It can also contribute rich fruit aromas of its
own, particularly crushed cherries and red fruits.

Synonyms include Bovale Sardo (Sardinia), Courouillade and Morrastel (Languedoc), Tinta
Miuda and Tintilla de Rota (Jerez).

Traditionally, the Graciano variety has been a component of the great classic Rioja wines,
to which it contributed greater ageing potential, thanks to its intensity, tannins and acidity.
However, in recent years, we are witnessing the emergence of interesting Graciano single
varietals, which allow us to enjoy this variety by itself. When the conditions for suitable
maturation occur, Graciano gives rise to very fresh, intense wines with moderate alcoholic
strength, something that consumers are increasingly seeking.
Mazuelo is another minority variety in Rioja (around 2% of vineyards), whose origins are
probably in Aragon. DNA analysis confirms that it is the same variety as Carignan of
France and its antiquity is probably what has resulted in a wide dispersal across the
Mediterranean basin.

This vigorous, productive grape is late-budding (allowing it to escape spring frosts) and
very late-ripening, so it benefits from being planted in hot, sunny regions. It needs well-
drained soils to mature properly. It is very prone to disease, particularly powdery mildew.
When its yield is managed appropriately, Mazuelo can lend acidity and structure to a
blend, as well as rich red fruit aromas tinged with herbs and spices.

Synonyms include Cariñena (Aragon), Samsó (Catalonia), Carignan (France) and Bovale di
Spagna (Sardinia).

In Spain, we also find characteristic examples in Priorat and Empordà. Its wines have high
acidity and a high level of tannin, accompanied by an intense colour. It can provide
balsamic characteristics and floral notes.
Maturana Tinta is enjoying a surge in popularity thanks to its ability to add intense
colour and firm tannins to Tempranillo blends. Although it was cultivated from old in the
region, it was rescued on the brink of extinction and authorised by D.O.Ca. Rioja
Designation Specifications in 2007.
The Maturana Tinta variety in Rioja should not be confused with other grape varieties with
the same name in other parts of Spain. The full name of the grape variety in Rioja is
Maturana Tinta de Navarrete and DNA analysis has shown that this is the same grape
variety as Castets, an old variety from the southwest of France, related to the Cabernet
family of grapes.
This is a grape with a very short growth cycle. It buds late but ripens early, which is not
an obstacle to obtaining high sugar levels, as long as it is planted in well-exposed sites. The
small, compact Maturana Tinta bunches bear medium-sized berries with thick skins. It is
prone to disease, especially botrytis bunch rot, and produces wines of deep colour and
herbaceous aromas.

Mazuelo intense colour structure and tannin

Garnacha notes of red fruit and sweet spices

Graciano acidity red fruit and intense colour

The area dedicated to white grape plantings in Rioja has diminished by 50% over the
course of the past 30 years, going from 9,094 hectares in 1985 (25% of vines in
production) to 3,764 hectares in 2012 (6% of the total).

Starting in 2005, the Rioja Strategic Plan developed a new policy for white wines,
which resulted in the inclusion of six new white varieties in 2007 and the authorisation
of 2,500 new hectares in 2009 to be used exclusively for these white varieties. These
began producing in 2013.
As a result, the surface area of white grape vineyards grew significantly, reaching a total
of 6,123 hectares for the 2023 harvest, while the wineries have launched renewed
and diversified lines of high-quality white wines. Critics refer to this as 'the greatest
wine revolution in recent years in Spain'.
Despite the decline in production, classic Rioja whites have always occupied a
prominent place among the world's great wines. It was a question of revaluing them
and, at the same time, exploring the possibilities of white wines in a region where
natural conditions allow for suitable levels of acidity and an attractive varietal
expression. As explained in the marketing module, the production and sales of white
wines from Rioja is growing thanks to the support of consumers and industry
professionals, who have discovered in Rioja the origin of gastronomic wines with which
to satisfy their curiosity and provide diversity.

Viura,
the main white variety of the D.O.Ca. Rioja, practically monopolised cultivation until five
years ago. For the 2023 harvest, there were 4,068 hectares in production, accounting for
66% of white grapevines.
DNA analysis suggests that Viura is related to Xarel•lo, which would account for the fact
that its origins are believed to lie in Catalonia. Synonyms for Viura include Macabeo or
Macabeu (France, Catalonia).
It buds and ripens later than other white varieties, and is usually picked at the same
time as Tempranillo.
It is sensitive to botrytis and very productive when grown on fertile soils. In poorer soils and
with moderate yields, Viura produces wines of exceptional quality and complexity, very
suitable for long ageing.
Although generally not particularly aromatic, it does offer subtle aromas of green apples,
almonds and white flowers. Its wines usually have medium acidity. These characteristics
make the wines particularly versatile in food pairings.

Most of the wines are young, fresh and easy to combine with meals. However, its
ultimate expression in Rioja is found in wines from grapevines with low yields, most of
them bush-trained. These wines usually ferment in barrels or foudres and have higher
acidity, with great concentration and ageing potential.

Malvasía de Rioja
has been identified as the same grape as Extremadura’s Alarije, an extremely old variety.
As a result, it is not a true member of the Malvasía family, but has its own distinctive
identity.
Synonyms for Malvasía de Rioja include the aforementioned Alarije (Extremadura), Pirules
Dorada/Pirules Verde (Ribera del Duero), Rojal and Subirat (Tarragona).
It thrives on poor alluvial soils with a high silt content, forms big clusters of thick-
skinned grapes and is somewhat prone to fungal diseases.
Malvasía de Rioja has lightly intense primary aromas but fundamentally stands out for the
great depth and intensity of secondary and tertiary aromas that it develops when aged in
oak barrels, giving the wine a creamy texture and considerable body.

A mutation of Garnacha Tinta, which it resembles in many respects, Garnacha Blanca is a

variety that represents about 4% of the white grapes in Rioja. It contributes a lot of
character to Viura blends, particularly when aged in oak.

Budding later than Garnacha Tinta, it is fertile and vigorous and produces full-bodied
wines which tend to oxidise.

Synonyms include Grenache Blanc (France), Garnatxa Blanca, Sillina Lanc and Alicante
Blanca.

Tempranillo Blanco
is the story of a relatively recent casual find. In 1988, a winemaker in the town of Murillo
del Río Leza (La Rioja) who was sampling grapes in a plot of old vines, found a single
greenish-yellow grape cluster in the middle of a vineyard with 100% Tempranillo vines. He
took cuttings so that CIDA (Centro de Investigación y Desarrollo Agrario de La Rioja) could
assess what was undoubtedly a new mutation. A experimental vineyard was planted and it
was determined that the wines obtained from this new variety could be of interest to the
wine region, so Tempranillo Blanco was authorised in 2007.
The characterisation with molecular markers show that it is a genotype and is very close to
the Tempranillo variety.
Clusters are medium-sized and loose, and the berries are also medium-sized and slightly
flattened. It is late both at bud break and in reaching veraison but it ripens early. Total
acidity remains high, with high levels of malic acid.
It has a marked varietal, fruit-forward character with intense aromas of bananas,
citrus and tropical fruit along with floral and terpenic notes. It is well balanced and
structured on the palate with a medium to long finish.
Tempranillo Blanco does not exist anywhere else in the world, so growing it is very
desirable as it helps set Rioja wines apart.

Maturana Blanca
It is the oldest grape variety to have a written record in Rioja, being mentioned in a text
dating to 1622.
According to DNA analysis carried out in 2021, it comes from a natural cross between
Savagnin (Traminer) and Castellana Blanca (an old Galician variety). It shares parentage
with the Verdejo and Godello grape varieties.
It is a variety with small clusters and small, elliptical grapes. It is also precocious in all
stages of development.
Unfortunately, it is very sensitive to botrytis. The most outstanding characteristics of
Maturana Blanca are its low pH and high acidity, high tartaric acid levels and low
potassium levels. These characteristics compensate for the high alcohol levels that this
variety can reach.
Sensorially, Maturana Blanca wines are a greenish-yellow, with fruity aromas of
apples, bananas and citrus fruit along with grassy notes. It is light on the palate yet
balanced with crisp acidity and a slight bitterness on the finish with medium
persistence.

Turruntes Albillo mayor

This variety should not be confused with Galicia’s Torrontés or the grape of the same
name cultivated in Argentina. According to DNA analysis, the only related variety is Albillo
Mayor from Castile-Leon.
It is one of the varieties authorised in Rioja in 2007. Today, there are less than 5 hectares
planted throughout the D.O.Ca. Rioja.
The clusters are medium-sized and compact, with medium-sized berries that acquire a
golden sheen and characteristic brown spots as they attain full maturity. It buds and ripens
early, giving low-alcohol wines with high acidity. They are a straw-yellow with greenish
hues, fruit-forward with vegetal characteristics and are light on the palate.

Chardonnay
This variety should not be confused with Galicia’s Torrontés or the grape of the same
name cultivated in Argentina. According to DNA analysis, the only related variety is Albillo
Mayor from Castile-Leon.
It is one of the varieties authorised in Rioja in 2007. Today, there are less than 5 hectares
planted throughout the D.O.Ca. Rioja.
The clusters are medium-sized and compact, with medium-sized berries that acquire a
golden sheen and characteristic brown spots as they attain full maturity. It buds and ripens
early, giving low-alcohol wines with high acidity. They are a straw-yellow with greenish
hues, fruit-forward with vegetal characteristics and are light on the palate.

Sauvignon Blanc
From its origins in the Loire, Sauvignon Blanc has spread around the world, achieving
great popularity.

It expresses itself aromatically with a palette that ranges from the herbaceous (cut
grass) and vegetal (green peppers, asparagus) through to gooseberries and citrus and
eventually tropical notes when grown in warmer climates.

In some regions like Bordeaux, Sauvignon Blanc is blended with other grapes, most often
Semillon, and aged in oak. In Rioja, the variety is not widespread but we find examples of
both aromatic single varietals and interesting blends, particularly with Viura

Verdejo probably has its origins in Rueda, and DNA analysis suggests that it is closely
related to Galicia’s Godello. It is a grape that buds normally and ripens somewhat late, is
relatively drought resistant but is prone to both downy mildew and infection by moths.
The grape has rich aromatics, with notes of white fruits, green grass, mango, melon,
fennel, grapefruit and mandarin oranges. They are usually wines with medium body
and medium acidity, which can be somewhat higher in ideal growing areas that have a
marked continental climate and stony soils. In some cases there are good examples of
barrel-fermented or barrel-aged wines, although, in general, the work in the cellar is aimed
at preserving its primary aromas and freshness.
Verdejo wines are moderately alcoholic and their medium-high acidity allows them to
age well in oak.
The main white variety in rioja meant for ageing is Viura

Pruning. This skilled, labour-intensive task begins in November and continues until just
before bud break in March. The aim is to limit the number of buds on each cane to
balance the vine and limit the yield for the subsequent harvest.

The maximum number of buds per vine is set in the Designation Specifications of the
D.O.Ca. Rioja and varies according to grape variety:

• White varieties: Chardonnay, Sauvignon Blanc, Verdejo, Maturana Blanca,

Tempranillo Blanco and Turruntés, maximum 16 buds per vine.
• Garnacha Tinta and Garnacha Blanca, maximum 14 buds per vine.
• For the remaining varieties, the maximum is 12 buds per vine.

Planting is performed between the end of winter and early spring to minimise the risk of
frost damage and to take advantage of the rise in temperatures so that bud break takes
place under the best possible conditions. Traditionally vines were bush-trained (goblet)
in Rioja. Today espalier-trained systems are also used.

In which month does pruning begin. November.

As temperatures rise, the buds grow and the first floral clusters appear. This
usually occurs during the first half of March in the easternmost part of Rioja Oriental,
gradually extending westwards throughout the wine region over approximately the next
month.

After bud break, the vines are suckered to remove some buds and maintain the
shape of the grapevines and regulate their production.

Flowering takes place towards the end of May in Rioja Oriental and early June in Rioja
Alta and Rioja Alavesa. This is another critical period for growers, as adverse weather
conditions such as high winds or excessive rainfall can lead to uneven fruit set, what is
known as ‘shatter’ or ‘chickens and hens’.

In which areas of rioja does flowering begin in early june? Rioja Alta and Rioja Alavesa

When yields are excessive, growers carry out cluster thinning or green harvesting
operations, removing a portion of production in order to adjust yields to the quality
criteria established by the D.O.Ca. Rioja. During this time the grape growers can
choose to do some leaf-pulling to lessen canopy load and benefit ripening, as well as
allowing the sun to reach clusters that are in more shaded locations. It is also the time
when the canopy on espalier-trained vines can be managed to modify shading, sun
exposure or ventilation, depending on the situation of the vineyard and the conditions
of that particular year.

When yields are excessive, growers carry out cluster thinning or green harvesting
operations, removing a portion of production in order to adjust yields to the quality
criteria established by the D.O.Ca. Rioja. During this time the grape growers can
choose to do some leaf-pulling to lessen canopy load and benefit ripening, as well as
allowing the sun to reach clusters that are in more shaded locations. It is also the time
when the canopy on espalier-trained vines can be managed to modify shading, sun
exposure or ventilation, depending on the situation of the vineyard and the conditions
of that particular year.

What plague affected the Rioja vineyward in the mid-19th century? Oidium

The precise dates of picking for each variety in each municipality depend on the
climatic conditions prevailing during the course of the growing cycle. Most harvesting
in Rioja is done by hand, but mechanical harvesting is on the increase.

After the harvest, before pruning starts, the leaves change colour and turn the
Rioja landscape into a spectacular vivid mosaic. With the end of autumn, the vines
return to their dormant state in which they stay through the winter until the beginning of
a new cycle.

Quiz
What type of harvest is mostly used in rioja? HArvest by hand

Veraison End of July, Beginning of August

Dormancy, resting phase Winter

Flowering End of May, beginning of June

The leaves change colour and then fall Autumn

Cluster, berry formation June

Bud break End of March to mid-April

Bleeding End of February, beginning of March

Ripening From Veraison onwards

Which is the most characteristic ariety f the D.O.Ca Rioja? Tempranillo

The Garnacha red grape is resistant t drought powdery mildew and fungal disease that
affect wood.

Harvest Autumn

Cluster thinning Summer

Pruning Winter

Suckering Spring

Wine production in Rioja, an

overview
Sales of Rioja wine are led by red wines, which account for 83% of total sales,
followed by whites 12% and rosés 5%.
Wines aged in oak barrels dominate red wine sales, which break down as follows by
category:

• Guarantee of Origin: 34%

• Crianza: 43%
• Reserva: 20%
• Gran Reserva: 3%
Therefore, about 66% of red wine sold is barrel-aged. The D.O.Ca. Rioja specialises in
this type of wine, which has become its hallmark for consumers across the world.
Rioja had 329 'ageing wineries' registered in 2023. Their ageing capacity is greater
than that of any other winemaking region in the world, with 1,313,444 225-litre oak
barrels in Rioja cellars. Along with wine stored in other vessels, there are stocks of
more than 400 million litres of aged wines from different vintages.

Quiz

Sale percentage

Reserva 20%

Crianza 43%
Guarantee of Origin 34%

Gran Reserva 3%

Vinification of whites

1
On arrival at the winery, the whole grapes are gently
pressed.
2
Very healthy, high-quality grapes may be macerated for a
few hours on the skins in order to extract more aromatic
components prior to pressing.
3
The free-run must is the first must resulting from the
grapes being crushed by gravity when they are put into the
press. This type of must flows freely, pushed out by the
weight of the grapes without any additional pressure.
4
Sulphites may be added to the must to protect it from oxidation
and being contaminated with bacteria and other undesirable
microorganisms.
5
The must is fined to remove impurities that make it cloudy. This
fining can be: static (the must is left to settle in a tank for 24
hours, allowing impurities to precipitate so they can be removed)
by means of flotation.
6
The clear must is then fermented, using either selected or natural
yeasts. For most whites, fermentation takes place in stainless
steel tanks at a controlled temperature of 14-18 °C. At these
temperatures, the wine’s primary aromas are preserved and
become prominent. On completion of fermentation (which usually
takes 7-20 days), the wine is racked off the gross lees to another
tank.
7
In some cases, the wines are kept on the fine lees. Bâtonnage is
sometimes employed to give the wine greater textural richness,
as well as a creamy note.
8
In most cases, white wines do not undergo malolactic conversion,
the exception being wines with high total acidity, which achieve
greater smoothness.
9
Part of the production is fermented in oak barrels, often new,
whose relatively small volume (typically 225-litre bordelais
barrels) allows for slower fermentations.
 10
In general terms, barrel-fermented wines prioritise texture and
complexity over bright fruit.
11
In addition to those fermented in barrels, there are also Rioja
whites that are aged in barrels for anywhere between 6 months
to several years when they show a particular aptitude for ageing,
as the historical Rioja brands have shown.
12
After barrel ageing, the wines are usually stabilised, fined and
filtered before bottling.

Why are sulphites added to the must? To protect it from oxidation and contamination
with bacteria and ther undesirable microorganisms.

Vinification of rosés
1
Direct-press rosés are made by pressing red grapes on arrival at
the winery (in the same way as white grapes). The must is lightly
dyed by the very limited amount of skin pigment available. This
results in very pale, delicately flavoured rosados.
2
Rosés made by the 'bleeding' method are traditionally made with
Garnacha Tinta. The grapes are destemmed and crushed on
arrival at the winery, and macerated in tanks for 4-8 hours
depending on the amount of colour and aromatic precursors to
be extracted. The tank is then ‘bled off’ (sangrado) by
opening a tap at the bottom of the tank.
Whichever method is employed, the must is clarified and fermented at a temperatures of 14-
18 °C to achieve maximum fruit intensity. Rosés do not undergo malolactic conversionThe
wines are stabilised and filtered prior to prompt bottling, to ensure that the wine reaches the
market while it still has a youthful, bright and fruity appeal. Only a very small amount of rosés
are barrel- and bottle-aged.
Rosé wines do not usually undergo malolactic conversion: True

Vinification of reds

Classical VInification
• Separating the grapes from the stems prior to fermentation is basically the
difference between the wines made in Rioja since the late 19th century and what
could be termed ‘classical vinification’.
• Grapes are destemmed on arrival at the winery to avoid the possibility of stems
and stalks leaching astringent compounds into the wine.
• The grapes are lightly crushed.
• The grapes are tipped into fermentation vessels. These are usually stainless steel
tanks, but could also be large oak vats or epoxy-lined concrete tanks.
• Fermentation can be carried out either with selected or natural yeasts.
• Fermentation temperature is below 30°C to ensure the yeasts remain active.
• After fermentation has started, the CO2 produced forces the skins to the top of
the tank forming a cap referred to locally as the ‘sombrero’. In order to aid the
extraction of tannins and colour, the wine is either pumped over the cap or the
cap is plunged down.
• Pumpover frequency depends on the style of the wine. Longer maceration times
of must and skins result in greater extraction of compounds and more structured
wines, which will allow them to improve their evolution over long periods of time.
• The wine is drained off from the tank, leaving the marc (known locally as ‘brisa’).
This is pressed to obtain the so-called ‘press wine’.

Carbonic Maceration
 • The old method of vinification, employing ‘carbonic maceration’ was typically
used by growers, who tipped the whole bunches into open fermentation tanks,
called ‘lagares’.
• The weight of the bunches breaks the berries at the bottom and fermentation
starts with the yeasts on the grape skins. This produces carbon dioxide and
creates an inert atmosphere.
• The anaerobic environment prompts biological mechanisms such as intracellular
fermentation, the evolution of organic acids and nitrogenous substances, and
diffusion of CO2 and polyphenols. Therefore, carbonic maceration is a technique
that harnesses biological phenomena that develop spontaneously within the
intact grape berry when in an inert atmosphere.
• After the first fermentation, the first wine produced in this process (free-run wine
or ‘vino de lágrima’) is drawn off, and the the bunches are turned and trod to
produce more wine, which is called ‘vino corazón’. The solid matter is then taken
to the press, where the press wine is obtained.

Post-Fermentation Stage
• Red wine vinification includes another conversion in storage tanks. This
conversion is the action of lactic bacteria which transform malic acid into lactic
acid and carbon dioxide.
• Malolactic conversion removes the green, harsh flavours of malic acid and the
wine acquires finesse and smoothness.
• On completion, the wine is racked.

Quiz

Once the fermentation has started, the CO2 produced pushes the skins to the top of
the tank, forming the so-called Sombrero sombrero.
Ageing in oak: a distinctive
signature
One of the distinguishing features of Rioja wines is their extraordinary ageing potential,
something only found in great wines.

Through an appropriate ageing process, in which oak wood plays a decisive role, Rioja
wine undergoes a favourable evolution that brings out its virtues and confers new aromas
and flavours.

The oak

The introduction of barrel ageing techniques in Rioja dates back to the late eighteenth
century, when the Quintano brothers, Labastida winemakers, made their first
experiments based on what they had learned in Bordeaux.
It was from the middle of the nineteenth century,
however, when the technique of ageing in oak was
definitively implemented, thanks to the impulse given to
the wine industry by the founders of today's century-old
wineries, like Camilo Hurtado de Amézaga (Bodegas
Marqués de Riscal), Luciano de Murrieta (Bodegas
Marqués de Murrieta), Rafael López de Heredia (Bodegas
López Heredia) and Eusebio Real de Asúa (Bodegas
CVNE), who not only knew of the Bordeaux techniques,
but also hired French winemakers in many cases, at a
time when the French vineyards had been devastated by
the phylloxera pest.
The benefits of ageing in oak include:

• Transfer of aromas and tannins from the wood to the wine.

• Micro-oxygenation, which helps to soften the tannins in the wine.
• Precipitation of unstable substances in the wine, resulting in wines with greater
clarity.

The influence of different types of oak

Each type of oak contributes different characteristics to the wine. Oak of American
provenance is the most widely used in Rioja, but wineries are increasingly using French
oak barrels and, more recently, Northern European oak. Regardless of the type of oak
used, D.O.Ca. Rioja regulations state that all barrels used should be Bordeaux type
(bordelais barrels), which hold 225 litres of wine.

American oak
In the main, American oak belongs to the species Quercus alba or white oak, which
grows in the forests of the American Midwest. It is a fine-grained species, making it
suitable for maturing wines, and has the lowest level of tannins of the various oak
species, but it is particularly rich in aldehydes and lactones, which respectively lend the
wines aromas of vanilla and coconut.

French oak
Although generally referred to as French oak, there are actually two different kinds of
oak grown in France.
• Quercus robur, also known as Quercus pedunculata (aka Limousin oak) is mainly
used for ageing brandies and Armagnac. This is a very porous type of oak, with a
wide grain, which allows for a greater degree of evaporation and oxidation. It
imparts high levels of tannin to the liquid it contains, and its aromas are
reminiscent of toasted almonds and caramel.
 • Quercus sessilis, also known as Quercus petraea, is grown in the forests of Allier,
Nevers and the Tronçais. This type of oak has a much finer grain than Limousin
oak, and has less tannin. As a result, it is preferred for wine production. Aromatic
notes tend towards spice and smoke.
Northern European oak
This term refers to several species of oak. Their main characteristics are closer to those
of French oak than American oak.

Quiz

American Oak It has the lowest level of tannins

French Oak It is used increasingly in Rioja.

Northern European Oak The last to start being used in Rioja

Ageing in the bottle

After barrel ageing when the wine is subjected to gentle oxidation, the aromatic
compounds increase in complexity and intensity thanks to the reductive
environment (the absence of oxygen) that ageing in the bottle contributes to the
wine. Bottles are laid on their sides and kept at a constant temperature between
10 °C and 15°C and steady levels of humidity (between 60% and 70%) to prevent the
cork from drying out. Over time, the primary fruit gives way to a more nuanced palate,
rich in flavours, whose complexity and aromas increase as they turn into those of
riper or even dried fruit. The wine becomes more rounded and harmonious, tannins
soften and the typical velvety texture develops. At the same time, the colour changes
from garnet to bright ruby or even brick red. Solid matter may settle over time, in
which case, decanting the wine is advised.

What happens to the wine over time?

A velvety texture develops.

It develops new aromas.
The colour changes from garnet to bright ruby or even brick red.
New indications
In a process of continuous improvement, D.O.Ca. Rioja has enriched its current
classifications and has incorporated new indications alongside the traditional barrel
ageing categories.

Since 2017, different wine origins are now recognised in Rioja according to whether
they come from a zone or a single vineyard. With this classification, we recognise the
influence of the different natural factors of the Rioja territories on the wines produced in
them. The goal is to give value to the distinctive origins, to recognise the diversity of the
region and to continue setting strict requirements to assure the quality of its wines.

The new geographical indications respect and complement the traditional and successful
range of wines made by blending and join the ageing categories that traditionally identify
and give prestige to Rioja wines, offering unsurpassed, sustained quality to consumers
across the world.

They will undoubtedly contribute both to valorising the terroir and recognising its diversity,
but also to increasing the prestige of the wine region and enrich its goodwill.

Wine Classifications
Rioja wines are classified into four categories, established by Designation of Origin
regulations which are based on minimum barrel and bottle ageing times.

Each of the four categories has its own identifiable certification, a numbered label or seal
that has to be affixed to every bottle of Rioja wine. They are issued by the Control Board for
wines that have successfully passed all required controls.

This system of wine classification has been regulated by Spanish law since 1979 and
affects all designations of origin, although Rioja was its promoter and the first to
differentiate barrel-aged wines in 1974.
Its regulations are the most demanding in Spain in terms of the prerequisites to obtain
certification in each category. These requirements include a minimum time spent in oak
barrels, which have to have a capacity of exactly 225 litres.
It is important to note that indications such as ‘Reserva’ and ‘Gran Reserva’ are currently
regulated by European standards. However, when used in other producing countries the
terms do not equate to the Spanish classification system, and the wines therefore do not
meet the same requirements.

There are four models of back labels and numbered seals. Every bottle of Rioja wine
sold has to bear one. The label or seal is not only a document certifying the ageing
category. It also guarantees the origin, vintage and quality of the wine. It is this
quality, conditioned by diverse factors, like the characteristics of the vintage, which
determines the amount of wine that the wineries select for each category.

To be classified as Crianza, Reserva or Gran Reserva, what exact size must the oak
barrels be?" 225 litres

Classification of Rioja wines

according their origin
Rioja has wines that place the focus on their specific origin or terroir. The goal is to
valorise a unique origin, to recognise its diversity and to continue setting strict
requirements to assure the quality of its wines.

The new ‘Viñedo Singular’ geographical indication designates wines from particular
vineyards or parcels and is directly linked to the terroir, which it aims to identify and
valorise on the label, tied to the quality requirement that they be excellent wines.

VIÑEDO SINGULAR REQUIREMENTS

1. Grapes must come exclusively from a plot or plots that constitute a single vineyard
(Viñedo Singular).
2. Vinification, ageing, storage and bottling must be carried out at the winery.
3. Minor geographical unit that can comprise a single or several cadastral plots.
4. Minimum age of the vineyard: 35 years.
5. Accreditation through any legally valid document of exclusively having the production
from the single vineyard for an uninterrupted period of at least 10 years.
6. Maximum production: 5,000 kg/ha for red varieties and 6,922 kg/ha for white varieties.
7. Maximum grape-to-wine ratio: 65%
8. Specific Grape Grower’s Card.

GROWING PRACTICES
1. The Viñedo Singular must be balanced and have limited vigour. During the grape ripening
stage, canopy growth must cease completely.
2. Only one tipping is permitted.
3. Manual harvest.

DOCUMENTARY CONTROL
1. A statement of intent to make a Viñedo Singular wine must be made before 30 June.
2. Statement of amount of wine made.
3. Specific rating.
4. Differentiated wine movement.
5. Specific back label stating 'Viñedo Singular'.

PHYSICAL CONTROL
1. Traceability.
2. Specific production controls in all vineyards from 1 July until harvest; production
changes are not permitted later.
3. Canopy development controls.
4. Measurement of wine stocks.
5. Verification of the specified rating.
6. Control of wine movements.
7. Label controls and use of back labels.
8. Batch control of approved wine. Must have ‘Excellent’ rating.
9. Records of winemaking process and tracking.
10. Ministry of Agriculture recognition.
11. Exclusive branding.

The right to use the name of the village on the label has been recognised since 1999. This
regulation provides more visibility to the geographical indication. While previously village
wines needed to be elaborated in the same village as where the vineyards were
located ('Vino de' designation), in 2024 the village wine category was adapted to also
allow making village wines from vineyards in villages different than where the winery
is located ('Viñedo en' designation).
VINOS DE PUEBLO REQUIREMENTS
1. Grapes must come exclusively from the specified village.
2. 'Vino de' (wine from) designation: vinification, ageing, storage and bottling must be
carried out within the specified village.
EXCEPTION: Max 15% vineyards bordering the specified village.
3. 'Viñedo en' (vineyard in) designation: vineyards do not have to be in the same village as
the winery, but the grapes must come from the specified village.

DOCUMENTARY CONTROL
1. Prior communication with the Control Board.
2. Statement of amount of wine made.
3. Specific rating.
4. Differentiated wine movement.
5. Specifically coded back label with the mention 'VM' (before 2024) or specific back label
stating 'Viñedo de Pueblo' (as from 2024).

PHYSICAL CONTROL
1. Traceability
2. Measurement of wine stocks.
3. Verification of the specified rating.
4. Control of wine movements.
5. Label controls and use of back labels.
6. Batch control of approved wine.

Designation Regulations recognise the existence of three sub-areas or sub-zones since

1970: Rioja Alavesa, Rioja Alta and Rioja Baja (now called Rioja Oriental). Under the new
zona (zone) term, the Control Board has updated the regulations on the visibility of this
indication on wine labels which were implemented in 1998.
VINOS DE ZONA REQUIREMENTS
1. Grapes must come exclusively from the zone.
2. Vinification, ageing, storage and bottling must be carried out within the zone.
EXCEPTION: Max 15% vineyards bordering the zone and accreditation of at least 10 years
of exclusive use.
DOCUMENTARY CONTROL
1. Prior communication with the Control Board.
2. Statement of amount of wine made.
3. Specific rating.
4. Differentiated wine movement.
5. Specifically coded back label with the mention 'VZ'.

PHYSICAL CONTROL
1. Traceability
2. Measurement of wine stocks.
3. Verification of the specified rating.
4. Control of wine movements.
5. Label controls and use of back labels.
6. Batch control of approved wine.

What is the minimum age that a vineyard must be to be considered a 'Viñedo Singular'
(single vineyard)? 35 years

Quality sparkling wines

The D.O.Ca. Rioja has adapted its regulations to include quality white and rosé
sparkling wines.

This complements the range of still wines traditionally protected by the Designation of
Origin (reds, rosés and whites) with a well-known, quality product using the Traditional
Method. These wines are still not very common in the area, but some wineries have
been making them this way for decades. Currently, production is increasing and the
category is growing.

This category has been incorporated into the Control Board's regulations and is also
reflected on labels. All grape varieties authorised by the Designation of Origin may
be used to make 'Espumoso de Calidad de Rioja'. Sparkling rosé wines must use at
least 25% red grapes. Ageing times are also regulated for different wine types and the
grape-to-wine ratio is limited for some.
The minimum bottle ageing time on the lees for Rioja sparkling wines is 15 months, for
the Reserva category it is 24 months and for Gran Añada wines it is 36 months. The
harvest should always be carried out manually in the last two categories. Gran Añada
wines should always mention the vintage (similar to vintage Champagne wines). The
wines are subject to a double qualitative evaluation with a physical-chemical and
sensory evaluation prior to market launch, requiring a good/very good rating by the
tasting panel of the D.O.Ca(opens in a new tab). Rioja.

The dosage or residual sugar in the Reserva and Gran Añada category should be below
12 g/l, limiting the style to Brut Nature, Extra Brut and Brut. Otherwise, up to 50 g/l
residual sugar is allowed (up to the Semi Seco or Demi Sec category).

Quiz
Which of the following are mandatory requirements for a sparkling wine to be protected
by the D.O.Ca. Rioja? Reserva must have a minimum ageing of 24 months.

Which category corresponds to the following characteristics?

For white and rosé wines the minimum ageing period is 2 years, of which at least 6
months must be in barrel. Reserva

What is the first wine collected after fermentation by carbonic maceration? Vino de
Lagrima

Which category corresponds to the following characteristics?

Balance between primary aromas and flavours from the grapes and the secondary
notes provided by the oak. Crianza

Which category corresponds to the following characteristics?

Reds show their evolution in a garnet, red tint with brick hues and great aromatic
complexity. Gran Reserva

The very first introduction of barrel ageing techniques in Rioja dates back to the late
XVIII, 18th, 18, eighteen, eighteenth,

Which grapes are mainly used for Rioja ‘claretes’? Viura, Garnacha Tinta
Creation of Rioja's Designation of
Origin, a little bit of history
Designation of Origin (D.O.) is a concept applied to a product of agricultural origin
whose quality and characteristics are fundamentally linked to the region in which
it is produced. Today, designations of origin are controlled within the framework of the
European Union.

A wine D.O. is a delineated region or location that has its own regulations governing the
production of wines. Today, the European framework has the following categories:
The roots of the D.O. system lie in the concerns of late 19th-century producers,
who were keen to protect the identity and reputation for quality of the region's
wines. Rioja was not alone in these concerns. The French Appellation d'Origine
Contrôlée (A.O.C.) and Italian Denominazione di Origine Controllata (D.O.C.)
classification systems were also created at the beginning of the 20th century.

Rioja's recovery from the phylloxera crisis was well underway by the second
decade of the 20th century. Local producers felt the need to protect the name
Rioja, which was becoming increasingly popular and gaining prestige in the market
with the creation of the Designation of Origin. The D.O. was approved by the Spanish
government in 1925.

Enacted by Royal Order on 6 June 1925, Rioja is the oldest D.O. in Spain, which
gave rise to the first rules that define the indication:
 The inclusion of the word 'Rioja' on the labels, creating a generic
brand
•
The issuing of seals or back labels that guarantee the authenticity
of each bottle of Rioja
•
The demarcation of the boundaries of the production area
protected by the D.O.
•
Legal measures against fraudulent use of the Rioja brand name

In 1932-33, the first national regulation on designations of origin was created but it
was not until 1970 when the Regulations of the Control Board of the Rioja
Designation of Origin were approved.

This is the date when this body developed a precisely defined structure and functions:
“The defence of the Designation of Origin and the application, control and promotion of
the quality of protected wines are entrusted, first and foremost, to the Control Board.”

The following aspects were taken into account at the time:

1
Demarcation of the production area.
2
Suitable grape varieties.
3
Maximum permitted production per hectare.
4
Growing practices.
5
 Minimum natural alcoholic strength.
6
Ageing area, where appropriate.
7
Vinification and ageing methods.
8
Characteristics of the wines.
9
Analytical and sensory tests.
10
Registers.
11
Scheme of accurate declarations and controls to ensure the
quality and provenance of the products protected.
12
Setting-up and composition of the Control Board.
13
Control Board administrative organisation.
14
The scheme of offences and sanctions established by law.

After several modifications of the Regulations governing the Control Board to adapt to
needs as they have arisen in recent years, quality control systems have been improved
and promotion efforts enhanced.

After a long process in which the Rioja Designation of Origin always opted for quality
and control at source, its effort finally earned recognition: The Order of 1 August 1979
regulating the use of indications regarding the quality, age and maturation of the wines
led to the Spanish regulations of the 1980s, creating a new level of protection, the
Denominación de Origen Calificada (D.O.Ca.), in order to set apart those regions that
produced wines of the highest quality. Once again, Rioja became the first region to
attain this top category, in 1991. This was a recognition of Rioja's commitment to
quality and permanent innovation.

After the concession of the 'Calificada' designation in 1991, the end of the 20th
century and the beginning of the 21st were particularly active in the development
of the production structure in Rioja. There was significant growth in vineyard surface
area and in the number of wineries, while new technologies were introduced in both
grape growing and winemaking.
To be recognised as a D.O, a wine region has to meet
the following requirements pursuant to Regulation
(EU) 1308/2013 of 17 December 2013:
•
The wine should, based on its origin, enjoy a high level of prestige
in the trade.
•
The region, district or location to which the designation of origin
refers should have been previously recognised as a geographical
area where quality wine was made with a geographical indication
for no less than five years.
•
The geographical delimitation of the P.D.O. should only include
areas that are particularly suitable for growing grapes.

The granting of the Denominación de Origen Calificada

has further requirements:
•
The P.D.O. in question should have compulsorily used the
traditional term "designation of origin" for its wines for at least 10
years.
•
The wines should be sold exclusively bottled from wineries
registered with the P.D.O. management body and located within
its defined geographical area.
•
 Analytical and sensory tests included in the P.D.O. annual check
should be carried out systematically, on limited volume,
homogeneous batches.
•
Wineries registered with the P.D.O. management body should be
independent from unregistered wineries or premises, separated
from the latter by at least a public road. Grapes supplied may only
come from registered vineyards and musts or wines may only
come from registered wineries exclusively making or bottling wine
under the same P.D.O.
•
Within the production area of the P.D.O., land considered suitable
for producing wines covered by the designation of origin must be
mapped for each municipality.
In 2004, a new stage began with the issuing of the
Ministry Order that made it possible to constitute the
Control Board with the same level of representation and
accountability as the Rioja Wine Interprofessional
Organization, in accordance with the Spanish Vine and
Wine Act of 2003, in addition to introducing the
necessary changes in its functions and form of operation.
The enactment of the Act on Designations of Origin and
Protected Geographical Indications of supra-regional
territorial scope in 2015 required the drafting of new
Articles which, together with the Designation
Specifications, replaced existing Regulations.

In general terms, the main purpose of the regulations

governing the production and marketing of wines
protected by the D.O.Ca. Rioja is to guarantee to
consumers that the wine labelled as Rioja is authentic
and has passed a set of strict quality controls. Today
Rioja is one of the world's designations of origin that
offers the most assurance regarding the quality and
authenticity of its wines, thus transmitting to consumers
a security and confidence that have been decisive in
reaching its leadership position in the market.
Quality control in Rioja, an
overview
The D.O.Ca. Rioja imposes much stricter regulations on its production than any
other Designation of Origin in Spain in order to preserve the quality and
authenticity of its wines. The strictness of these Regulations has been of critical
importance in driving Rioja wines to their leadership position in the global marketplace,
where the region has become a byword for quality and prestige. The Control Board is
the public entity responsible for verifying compliance with Regulations by grape
growers and winemakers. Its controls are applied in all stages, starting with the
planting of the vineyard, growing practices and production yields.

Delimited production area

The area where wines protected by the D.O.Ca. Rioja are produced is precisely delimited
by Designation Specifications. It encompasses 144 municipalities distributed among three
autonomous communities (118 in La Rioja, 18 in Alava, Basque Country and 8 in Navarre).
Both producing and marketing wineries have to be located within the area to be entitled to
the protection of the Designation of Origin and the right to use the Rioja name.

Register of vineyards

All the vineyards in the D.O.Ca. Rioja are included in the records of the Control Board with
the following information: name of the owner of the vineyard

municipality where it is located

land registry zone and plot numbers

surface area

varieties grown

planting year

number of planted vines

Planting density
Minimum planting density is 2,850 vines per hectare, maximum planting density is 10,000
vines per hectare.

Authorised grape varieties

Rioja wines can only be made from the 14 grape varieties (5 red and 9 white) authorised by
Regulations:

RED GRAPES

• Tempranillo
• Garnacha Tinta
• Graciano
• Mazuelo
• Maturana Tinta
WHITE GRAPES

• Viura
• Malvasía
• Garnacha Blanca
• Tempranillo Blanco
• Maturana Blanca
• Turruntés
• Chardonnay
• Sauvignon Blanc
• Verdejo
Pruning and maximum permitted
yields
Pruning has an influence on the quality of a finished wine as the number of buds per vine
has a direct relationship with yields. The maximum number of buds per vine is
regulated by D.O.Ca. specifications and varies depending on grape variety. For
Chardonnay, Sauvignon Blanc, Verdejo, Maturana Blanca, Tempranillo Blanco and
Turruntés, the maximum number is 16 buds per vine. Garnacha Blanca and Garnacha
Tinta are allowed 14 buds. All the other varieties are allowed 12 buds. There is a direct
relationship between yield per hectare and wine quality. That is the reason why
Rioja has developed a containment policy that places it in line with the yields of other
top European wine regions and far below those of other Spanish designations of origin.
D.O.Ca. Rioja Designation Specifications allow a maximum production of 6,500 kg
of grapes per hectare for red varieties (equivalent to 45.5 hl/ha). White varieties are
allowed a maximum yield of 9,000 kg/ha (63 hl/ha).

Quiz

Match the grape varieties with their respective maximum number of buds per vine
according to the D.O.Ca. Rioja Designation Specifications.
Chardonnay, Sauvignon Blanc, Verdejo, Maturana Blanca, Tempranillo Blanco and Turruntés

16 buds per vine

Other varieties 12 buds per vine

Garnacha tinta and blanca 14 buds per vine

The choice of the optimum harvest date based on the ripeness of the fruit is an
important decision that must be taken by the grower.
The Grape Grower's Card
All growers need to be in possession of a Grape Grower's Card that proves they own the
vineyard and that it is registered with the D.O.Ca. Rioja. It is a smart card that stores all the
details about the grape grower’s vineyards as provided by the Control Board Register of
Vineyards. These details include the amount of grapes that the grower is allowed to harvest
according to the maximum yields authorised for that year. The card is for personal and
non-transferable use by the holder and must be submitted to the Control Board
Harvest Supervisor every time grapes are delivered to a winery. The details on each
grape delivery are recorded in a terminal and sent to the Control Board in real time.

Inspection by the Control Board

Weighing, quality controls and provenance
controls of each batch of grapes coming into Rioja
wineries is one of the key features. Every year, the
Control Board hires 200 harvest helpers for the
harvest season.
The goal is to control all the batches of grapes received
by the wineries and ensure that they meet set
requirements so that the wines produced from than can
be labelled as D.O.Ca. wines. The effort is
considerable but it gives consumers maximum
assurance. The Control Board's role at delivery is:
•
Transport of grapes from vineyard to winery reception scales is
tracked to ensure their origin.
•
Grapes are checked to ensure they comply with set analytical
parameters. Rioja stipulates the parameters that the grapes must
meet in order to be protected by the Designation. Probable alcohol
levels, acidity, condition and other factors are taken into
account.
For each delivery, the Control Board inspector checks compliance with the various
requirements and then issues a weighing report, which details the provenance and
variety of the harvested grapes.

What is the minimum alcoholic strength that the red grapes must have to be protected
by the D.O.Ca. Rioja? 11% vol

Obligations of wineries
The Harvest Standards set out the maximum grape-to-wine ratio of the wineries:
70 litres of wine per 100 kilos of grapes. This ratio may be increased by the Control
Board up to 72 L/100 kilos under exceptional circumstances.

After the harvest, the wineries that have made wine have to submit to a mandatory
Vinification Affidavit to the Control Board before 30 November. The affidavit includes
the number of kilos of red and white grapes received, the provenance of the grapes and
the volume of wine made.

The Harvest Standards stipulate that the maximum grape-to-wine ratio obtained by the
wineries must not exceed_70__ litres of wine per 100 kilos of grapes.

Legal requirements
It must also exclusively produce these wines, so it has to be separated by a public
road from any other winery or premises producing wines that are not protected by the
D.O.Ca. Rioja. Since 1993, it is required that all Rioja wines be bottled at the point of
origin, i.e. in wineries registered with the D.O.Ca. Rioja.

The Control Board classifies Rioja wineries into four

types:
'Cosecheros' (winegrowers): wineries that make wine with their own grapes and
market only their own wine.

'Co-operatives': groups of grape growers who vinify their own grapes and mainly sell
the wine to wineries.

'Criadores' (ageing wineries): wineries that make and/or buy wine and age it. They are
required to have at least fifty 225-litre barrels and minimum wine stocks of 22,500
litres.

'Almacenistas' (wholesalers): wineries that do not make wine but sell wine purchased
from other wineries.

When did the requirement go into effect that all Rioja wines be bottled in wineries
registered with the D.O.Ca.? 1993

Electronic monitoring and

inspections
The Control Board controls all wine movements inside each winery (tanks, barrels,
rackings, bottling, labelling, etc.) by means of a computer program. This allows it to
ascertain ageing times by supervising how long they are kept in tanks, barrels and
bottles and ensuring the wines meet the requirements of the guaranteed category on
the back label.

Wine movements between registered wineries are also subject to controls. Before
the wine can be transported, the receiving winery has to submit a request and the
Control Board has to issue an authorisation which includes the volume and colour of
the wine, the date of the transfer and the number plate of the vehicle.
Wineries are subject to periodic inspection without warning by Control Board
inspectors. The aim is to ensure the accuracy of all periodic declarations and other
information provided to the Control Board. Winery inspections are exhaustive and
include wine stocks, the number of barrels and bottles, and the number of back labels
that have been used up.

Rating plan
In order to improve the quality of wines, the D.O.Ca. Rioja implemented a Rating Plan in
1985. It consisted of subjecting all the wines made in the region to laboratory and sensorial
tests, setting minimum requirements for the wines to be certified as Rioja.

These controls are an essential part of the quality and authenticity offered to
consumers by the Control Board of the D.O.Ca. Rioja, undoubtedly the most highly
reputed among designations of origin.

More than 4,500 samples are taken by Control Board technicians from the tanks
where the wine fermented. The samples are tested in one of the three official
laboratories of the Designation of Origin. These are located in the Oenological Stations
of Haro, Laguardia and Olite. There, it is determined whether the wine’s components
comply with the requirements of the Designation Specifications.
The eleven parameters tested are: alcohol content (%
vol.); total acidity (g/l) as tartaric acid; volatile acidity (g/l)
as acetic acid; total and free sulphur dioxide (mg/l SO2);
reducing sugars; density; dry extract; pH; malic acid;
colour index (A420 + A520 +A620); and total polyphenol
index.
Sensorial tests of the samples are carried out by the Control Board Tasting
Committees, each consisting of five tasters under the supervision of a Control Board
technician. They assess tipicity, colour, clarity, smell, taste and wine quality
(official OIV tasting forms), taking into account the sample’s current stage within the
production process. This is a decisive phase of the rating process, as tasting
constitutes the best way to determine the quality of a wine and whether it has a distinct
and unequivocal Rioja personality.

The Control Board has standardised tasting procedures and unified the criteria
employed by its panel of tasters, who currently number 150 professionals involved in
different activities within the industry.

Admittance to the Tasting Panel and permanence in it are determined by a very

demanding exam and individual follow-ups.
New information technologies are now used for rating in tastings. The tasters use a
tablet in their tasting sessions, which has clear advantages in speeding up the process
of obtaining results in real time and to carry out subsequent statistical analyses of the
large volume of information that is handled.

The rating process lasts from 1 December to 28 February. Wines which fail to pass
are disqualified and are required to leave the winery as non-Rioja wine before 31 May.

In what year was the D.O.Ca. Rioja Rating Plan launched? 1985
Overall vintage rating
The overall assessment of the quality of each vintage made by the Control Board is
known as the 'Official Vintage Rating'. It is the average rating of all the wines made by
wineries, which have been subjected to strict laboratory and sensory tests. The final
rating can be:

Avarage
•
Standard
•
Good
•
Very Good
•
Excellent

Introduction
Normally, the control systems implemented by designations of origin focus on grape
growers and wineries. As a designation of origin with ‘Calificada’ status, Rioja goes
beyond merely supervising grape growing and winemaking to monitor retail sales.
This practice is exclusive to Rioja.

Every year, over 1,500 samples of finished products ready for shipment are taken
from wineries. In addition, another 1,500 samples are purchased at points of sale
both in the domestic market and in the main export markets. There is a set protocol to
ensure sampling is as representative as possible, taking into account both the different
wines sold by the region (ageing category, colour and vintage) and the weight of each
one in different areas and types of retailer. All samples are subjected to laboratory
tests and tasted. Labels are checked to ensure they conform to law and the
authenticity of the back label or seal on each bottle is also verified.

The labels of every bottle of wine protected by the

D.O.Ca. Rioja have to include the following information:

Category (The word 'RIOJA' and 'Denominación de Origen Calificada'

below it)
•
Bottler's details
•
Registered brand name
•
Nominal volume
•
Control Board seal
Rioja wines are classified according to ageing periods in
oak barrels. They are assigned a numbered ‘guarantee
document’ (back label or seal) with a different colour
code for each category:

• Generic (young wine or wine without ageing certification): green

• Crianza: red
• Reserva: garnet
• Gran Reserva: blue
Unfalsifiable back labels

State-of-the-art technologies allow the Control Board to check the authenticity of back
labels with security features that make it easy to prevent and identify any illegal use of the
Rioja brand, making such practices very unlikely.

The D.O.Ca. Rioja pioneered the use of the security system employed in Euro banknotes in
the world of wine. The 'Rioja Trustseal' is a small metallic strip (7 x 22 mm) with the Rioja
logo and name featuring diffractive optics technology. The extreme brightness and
sharpness and the optical effects of the Rioja Trustseal make it easy for consumers to
identify the unique Rioja design, even under poor light conditions, and, therefore the
authenticity of the document, which is virtually impossible to forge.

What information should the labelling of any bottle of wine covered by the D.O.Ca.
Rioja include? Bottler's details & Nominal volume

Viñedo Singular
In June 2017, the Control Board approved
the regulations for identifying wines that
come from single vineyards (Viñedos
Singulares). Mention of this is allowed on
back labels and seals. The added
information directly refers to the terroir
and origins of the wine, reflecting the
great diversity of Rioja wines today.
The new mention seeks to differentiate specific vineyards from others in a
plot, with requirements in tune with the Control Board's quality and
 authenticity policies. For example, evidence of the natural boundaries of the
single vineyard must be indicated, along with ownership of more than 35 years
and yields of at least 20% below those allowed for the rest of the wine region.
Single vineyards must be balanced, of limited vigour and harvested manually.
Production must be traceable, with prior monitoring, and undergo a double
quality assessment (initial certification and another before release to the
market). The latter will require an 'excellent' rating.

In June of __2017 the Control Board approved the regulation to indicate the
origins of single vineyard wines (Viñedo Singular)

Quiz

What is the planting density established by D.O.Ca. Rioja?

Between 2,850 and 10,000 vines per hectare.

Wich is the label colour of each category?

Generic, young wine or wine without ageing certification – green

Crianza-red

Gran Reserva - Blue

Reserva - Garnet

The wine production area protected by the D.O.Ca. Rioja includes _______
municipalities. One hundred forty four, 144 one hundred and forty four

How many designations of origin are there in Spain? 70

What does Rioja represent today?

Agriculture and livestock have always been of enormous importance in the regional
economy of La Rioja and our region is one of the most prosperous rural economies in
Europe. The agricultural sector contributed 7.48% of the total GDP of La Rioja in 2020. The
weight of the agricultural sector in Spain that same year was 3.45%, while in the European
Union as a whole it was 1.4%. This gives us an idea of the importance of the primary sector.

The distribution of the different agricultural activities, over a total of 131,069 hectares, is as
follows:

Overall there are:

•
578 wineries.
•
65,607 hectares of vineyards.

The positive effects of this strong rural economy

are diverse:
•
 First, polyculture contributes to biodiversity and the sustainability
of the environment and soils.
•
A prospering rural economy acts as a magnet for younger
generations who find agricultural entrepreneurship very attractive
and who contribute new ideas. This ensures sustainability, not
just from an environmental point of view, but also socially and
economically.
•
The contribution of grape growing and winemaking to
the economy is significant, given the higher margins
and added value of winemaking and wine sales
compared to other crops. In areas like Rioja Alavesa
and Rioja Alta, wine production is more important and
drives the economy. In terms of total wine sales in
Spain, Rioja leads the ranking year after year.
In the 2023 campaign, 1 out of every 4 bottles of
quality wine sold in Spain and 1 out of every 3
exported belonged to the D.O.Ca. Rioja. Why?
Consumers buy Rioja because they trust in the
wines and their connection with the land and its
traditions, the familiarity of the wines, their great
cultural weight and purely because of taste. Rioja
wines reach a very high level of quality in all price
ranges and are appreciated by wine lovers. This is
one of the key selling points. Rioja owes a large part
of its success to this reliability.

Match each crop to the number of hectares it occupies in La Rioja.

Grain cereals 49 949
Vineyard 47 535
Fruit trees 14 729
Olives 5717

INCREASED WINE VALUE

Spain continues to be the main market for Rioja wines, where 60% of the total volume is
sold. Exports also remain key to the region's continued success and account for 40% of
sales. On the one hand, aged wines provide added value and represent more than half
(56%) of wine sales. On the other hand, the category of wines without ageing
indications has undergone significant changes in recent years, including not just young
wines without ageing, but also high-end options with non-traditional ageing methods,
more varietal expressions, or those that highlight the characteristics of the terroir.
These wines contribute to both the diversity and value of the Rioja wine scene.

A NEW VISION OF RIOJA: SINGLE VARIETALS, WHITES AND TERROIR

WINES
Traditionally, the image of quality Rioja wine has
been associated with our know-how in the ageing
process and the mastery of varietal blends.
However, for at least fifteen or twenty years, Rioja
winemakers have been exploring and implementing
new ways of interpreting Rioja wines. The approval of
new white varieties in 2008 opened the door to new
possibilities, not only with newly arrived grapes but also
in combination with traditional ones. There is an
increasing number of local interpretations of Garnacha,
Graciano and Mazuelo, as well as Tempranillo and the
traditional white varieties.
White wines represent only about 9% of total sales in Rioja, but their reputation
continues to increase and sales follow a positive trend (27 million litres in 2023). Their
accumulated growth of 80% in the last decade demonstrates Rioja's successful
strategy of renewing and diversifying its assortment of white wines. They range from
young whites, beloved by consumers and restaurateurs, which express their origins
and varietal character, to the great aged Reserva and Gran Reserva whites that occupy
an important position with the world's iconic wines.

Alongside Rioja's exploration of new initiatives, the Vino de Zona, Vino de Pueblo, and
Viñedo Singular classifications are gradually gaining traction. There is relentless
interest among Rioja lovers to explore the nuances between the different
territories that comprise the D.O.Ca. The palette of possibilities available to
winegrowers and winemakers is infinite. Little by little, a new Rioja is being discovered,
which accompanies the classic styles.
 What percentage of sales did the Crianza category account for in 2023?

36%

Domestic Market
The great re-valorisation and transformation
of the Spanish market towards the
consumption of higher quality wines is
constant. In this segment, Rioja maintains its
leadership position with a third of total sales
of wines with a Designation of Origin, and a
commitment to significantly increase the
value of its wines.

Rioja regularly carries out studies that allow us to

understand the evolution of consumers and our
position in the market. In the last couple of years, we
observed the following:
•
The on-trade continues to place great confidence in Rioja wines,
and the D.O.Ca. has a market share of over 30%, especially in aged
wines, where it is close to 80%.
•
 Rioja white and rosé wines continue to experience steady growth in
bars and cafés.
•
The market share of Rioja wines in supermarkets and retail remains
stable.
The evolution of sales is based on the increase in
demand for whites and rosés, together with the
increase in high-quality reds. The report's data, in turn,
raises the need to attract younger consumers and
create new forms of consumption, especially in the
on-trade channel.

What is the market share of D.O.Ca. Rioja aged wines in the on-trade?
About 80%

Export Markets
Rioja, the driving force behind Spanish wines
The fact that Rioja wines are present in more than
130 countries around the world makes the region the
international flagship for Spanish wines. Rioja
represents around 40% of total exports of Spanish
D.O. wines in terms of value. Crianza, Reserva and
Gran Reserva wines dominate Rioja's export sales and
provide a very diverse offer, with more than 1,000
different wines in this segment.

According to the Spanish Wine Market Observatory, the

average value per litre of exports of the D.O.Ca. Rioja is
30% higher than the average for other P.D.O. wines and
four times the average price of all Spanish wines
exported.
A study carried out in 10 countries by the AC Nielsen
consulting firm concluded that Rioja wine has excellent
potential for development in the international market
thanks to the high level of consumer loyalty it enjoys
 among those who try it (a ratio of 55%), a loyalty that
exceeds that of the most prestigious European wine
regions.
According to their characteristics, we can distinguish
three groups of Rioja wine importing countries:
•
Main markets: UK, USA, and Germany, which account for more
than 50% of Rioja exports.
•
High penetration markets: with smaller populations, but relatively
high per capita consumption of Rioja, such as Ireland, Netherlands,
Canada, Switzerland, and Belgium, accounting for 20% of total
export sales by volume.
•
Expanding markets: Rioja sales in Mexico, China, Sweden, and
other Nordic countries have shown significant growth in recent
years.

What type of market does each country

represent?

Mexico, Sweden, china – expanding markets

Netherlands, belgium, canada - high
penetration markets

• Certified Rioja educators are expected to keep

abreast of Rioja wine sales trends in domestic and
export
markets.
 • The Rioja Control Board, as the primary source,
updates its annual report in the spring of each year.

In 2021, the D.O.Ca. Rioja outlined a marketing strategy as part of its strategic plan.
This plan, based on a market analysis and input from more than 100 experts, has as its
central pillar the promotion of products that appeal to consumers and the elevation
of the brand through strategic marketing campaigns.

Focusing on developing key arguments, a unique and distinctive story for Rioja was
created, adapted to the needs of the client and the market. The strategy seeks to
captivate new customers through this storytelling and via digital channels.

Growth areas such as white wines, organic wines and the premium segment of the
market were identified. To add value, strategic alliances in gastronomy and lifestyle
were proposed, as well as further training for wine professionals.
As detailed in our strategic plan, there is a need to build a brand story that not only
attracts new customers, but also rejuvenates the brand and increases its value.

This new story is based on three essential truths about Rioja:

• In Rioja, wine is everything: we immerse ourselves in history, culture and

traditions related to wine, and wine brings economic and cultural sustainability
to the region.
• Rigour and excellence: Rioja is rigorously committed to quality controls and
strict traceability methods regarding its origin. By purchasing a Rioja,
consumers are guaranteed to receive an authentic, high-quality product that
reflects its true origin.
• 100 km of diversity: Rioja is a mosaic of climates, landscapes, villages, grape
varieties, colours and styles of wine, making it unique and incomparable with
other regions.
The three essential truths reveal the story of our DNA, where wine connects everything,
intertwining the passion and resilience rooted in our people, the dedication to rigour in
every detail, the impressive legacy of vineyards and wineries, and the overwhelmingly
diverse and varied environment that surrounds us. Accompanying this story, a new brand
slogan was born: 'Spain's Finest' (in English) and 'Rioja es el Origen' (in Spanish), which
reflect both our origin and our firm commitment to excellence. This story has been
condensed into our new brand guidelines, accompanied by a renewed visual identity.
These guidelines, in turn, underline our core values and our purpose: to create
memorable moments in people's lives in a sustainable way, allowing future
generations to enjoy them as well.

The brand strategy and storytelling we explored earlier, designed with the goal of
attracting new customers and revitalizing the brand by creating unforgettable
moments, marked the beginning of a series of promotional campaigns that began in
2020.

During Covid's strict confinement, particularly rigorous in Spain, a first phase of our
initiative was launched. The D.O.Ca. Rioja, aware of the need to convey a positive
message and to reconnect with customers in times of uncertainty and social
distancing, created the campaign called 'Te mereces un Rioja'. (meaning 'You deserve
a Rioja'). This initiative sought to position Rioja as a leading, dynamic and empathetic
brand through a series of video spots. Surprisingly, it also succeeded in driving
consumption, a challenge not always easy to address through advertising.

The campaign not only aimed to lift spirits, but also projected a positive outlook
towards wine tourism. It invited viewers to explore our region after the pandemic,
accompanied by a generous offer: 15,000 free winery visits were given away through
social networks.

Finally, the campaign expressed solidarity with the hospitality sector, which had been
deeply affected by the pandemic. A total of 10,000 sanitary kits containing
hydroalcoholic gel and masks with the Rioja brand were distributed. These initiatives
highlighted Rioja's commitment to its community.
In the 2021-2022 period, the #TeMerecesUnRioja campaign took a step towards
post-pandemic 'normalcy'. A comprehensive strategy was implemented, including
television, digital platforms and the creation of a landing page on
temerecesunrioja.com. Rioja was presented with an innovative visual approach in
the world of wine, adopting a fresh and friendly image to connect with young
audiences.

The campaign managed to reach 90% of the adult target, generating an average of 11.4
impacts / OTS (opportunities to see) and more than 400,000 interactions on digital
channels. It was highly acclaimed, with 76% of advertising recollection among the
audience consulted, highlighting the positive perception of dynamism, modernity and
youth conveyed by the campaign.

In 2023 we continued along the same lines with the integral campaign 'Ponme otro
Rioja', meaning 'give me another Rioja'. We presented a new spot on television and
digital platforms, along with a landing page on ponmeotrorioja.com.

We kept the modern narrative but shifted the focus towards engaging with the
consumer and emphasising diversity with the clever double entendre of 'another Rioja'
and the phrase 'always different, never the same'. This way, the D.O.Ca. Rioja
highlights the richness and variety of its product.

The spot shows people enjoying wine, showcases the diversity of wine styles (white,
rosé, red) and key elements of Rioja's DNA. The renewed brand narrative is aimed at
responsible and discerning consumers, inviting them to choose Rioja for their special
moments.

Some milestones of the #ponmeotrorioja campaign

in spring 2023.

• 74% coverage - 11 OTS

 • 76% spontaneous recall of campaign
• 66% like it a lot, or quite a lot
• 12% incremental purchase intent
• 19% in the 25-34 age group
• aspects such as QUALITY / TRADITION / DESIGN stand out.

Promotional campaigns are part of an integrated

marketing strategy, which includes the following
elements:
•
Public relations, with actions aimed at influential figures in the field
of gastronomy and wine, as well as journalists and bloggers.
•
Traditional advertising in various media, including trade press,
national and local press and social networks.
•
Training and education activities aimed at consumers, wine
professionals and/or the media through tastings, seminars, etc.
•
Point-of-sale promotions, which are mainly focused on retail.

Examples of campaigns

National

Event sponsorships that relate the brand to unique and high-level moments, such as
the Goya movie awards, Elle Gourmet awards, Esquire Man of the Year, and more.
International

Specialised events adapted to the strategy in each country under the international
slogan 'Spain's Finest'.
Social networks are becoming increasingly important communication tools for
marketing campaigns. Because of this, the D.O.Ca. Rioja is active on the main social
networks and has accounts on X(opens in a new tab), Facebook(opens in a new tab),
Instagram(opens in a new tab), Youtube (RiojaWine TV)(opens in a new tab),
LinkedIn(opens in a new tab), and Tik Tok(opens in a new tab) in the various countries
where it develops communication campaigns.

Which markets are considered "expanding" for the DOCa Rioja?

Mexico, China, Sweden, the Nordic countries.

What are the three essential truths about Rioja that underpin its new brand story?

• In Rioja, wine is everything.

• Rigour and excellence.
• 100 kilometers of diversity.

What percentage of exports does Rioja represent with respect to total exports of
Spanish wines with Designation of Origin?

Approximately 40%

What feature did the 'Give me another Rioja' campaign highlight to attract
consumers?

To highlight the diversity and quality of the wines with a modern and youthful approach.

Match the percentage of sales by colour for 2023.

White 11.2%
Rose 5.3%
Red 83.3%