Our winery is located in a privileged area of La Rioja. Murillo de Leza, is a town with 1850 habitants located at the confluence of the Rivers Jubera and Leza, the latter being a tributary to the Ebro on its right bank. Situated at an altitude of 407 metres, and 14 kilometres from Logroño.
Located at the gateway that opens up to three Riojan areas of great interest: going upstream from the Leza we arrive at Camero Nuevo, towards Ventas Blancas we will gain access to “Las Alpujarras Riojanas” (Saint Cecilia or Bucesta) and finally the valley of Ocón.
Interestingly in the urban quarter run the streets of the town to understand its evolution and undertake an obliged visit to its church dedicated to Saint Esteban, declared a historic artistic site in 1979.
Sited on the confluence of the rivers Jubera and Leza, our vineyards are planted in clay-ferrous soil, at an altitude of 407-420 metres.
Our own vineyards, that give us better wines, with a careful assessment from our technical team in the vines, to control the complete annual cycle of the vineyard, from the pruning to the treatment carried out.
The Mediterranean climate, with its low rainfall distributed along the year, and the predominately rainfed cultivation, makes our zone a privileged enclave for the cultivation of the vine that bear grapes of the maximum quality, naturally regulating the production by means of the natural water stress that the plants suffer.
The experience and illusion of our viticulturists, together with the assessment of our technicians that do the rest, thereby obtaining unbeatable results from our best terroirs.
The grapes enter the winery at their optimum maturity and are fully controlled by our oenologist, this being the basis for the production of our wines.
Viura: principle white variety, data from the 1900 the oldest vine with which our winery makes its exclusive white wines.
Tempranillo: predominantly red grape (90%), data from 1956. It is the most important variety of La Rioja, essential for the production of fresh and aromatic young wines, unique for our profound and complex aged wines.
Garnacha, Mazuelo and Graciano: these red grapes, indigenous variety, make up the remaining 10%, giving colour, elegance and originality to the tempranillo and resulting in its coupage being a unique wine in the nose and palate.
Grapes coming from the rainfed cultivated vineyards and harvested in the first fortnight of October, once the optimum point of maturity has been reached. Fermentation at a controlled temperature of 26ºC with the previous maceration at 12ºC during three days with the objective of extracting all the aromatic potential of the grapes. Produced by the traditional method of stalking.
Grapes proceeding from the non-irrigated cultivated vineyards and harvested in the third week of October. Bleeding method, taking only the clean and brilliant drained must part. Fermentation at a controlled temperature of 14ºC for 25 days.
Grapes proceeding from the old non-irrigated cultivated vineyards and harvested in the first week of October, once the optimum point of maturity has been reached. Fermentation at a controlled temperature of 14ºC for 25 days.
Grapes proceeding from the non-irrigated cultivated vineyards and harvested in the first fortnight of October, once the optimum point of maturity has been reached. Fermentation at a controlled temperature of 28ºC during 18 days with light over pumping to extract mature, smooth tannins, and all its potential colour. As a result, a special wine to age in oak barrels (85% American and 15% French) for 12 months. And later to remain in the bottle to give it that finishing touch.
This wine comes from the non-irrigated vineyards planted before 1940 and cultivated in clay ferrous soil. The system of training the plant is by vessel. The grapes are harvested by hand in the first fortnight of October. The alcoholic fermentation is carried out at controlled temperatures of 25ºC for 16 days applying smooth pumping over to extract the smooth and mature tannins and preserving all their aromatic richness. Ageing in new French oak barrels for 14 months. Refining in bottle during a year. A limited edition of 9,146 bottles. This wine will come out on the market only during the best years of the winery
Hand harvested grapes, whose must is fermented at a controlled temperature in 25 litre French and American oak barrels.
Next, it is stirred with its lees during six months, the time that this wine spends in the barrel. Once taken out of the barrel it is left to settle for a period of at least six months. It is put on the market after it has spent at least one year in the bottle rounding off.
Made by the oenologist Nacho Terrado, this wine pays special homage to the hard work of our ancestors and the traditional cultivation methods.