For six generations, we have been growing vines and making our wines in the Rioja Alta region, more specifically in the municipalities of San Vicente de la Sonsierra and Àbalos. The long experience thus acquired has taught us a deep respect for nature. In fact, ecology has always guided our work. We supervise the vineyard by exercising a minimum of control and by following the principles of biodynamics. Therefore, we make our wines only with our own grapes, from our own vineyards, and we get low yields as well as limited production. Completely built in concrete in 1983 according to the winemaking principles that prevailed in our ancestral home, our winery has three floors so that the work is done by gravity. This avoids excessive pumping and handling. Faithful to our philosophy, we let the fruit express itself by carrying out the fermentations in the concrete tanks, suitable for the work of indigenous yeasts.

Information

Domain Name:
Bodegas Moraza
Winemaker's Name:
Janire Moraza and Patricio Brongo
Country:
Spain
Region:
La Rioja
Appellations:
Rioja, La Rioja
Farming:
Organic
Grape varieties:
Tempranillo, Viura, Malvasia, Garnacha Blanca, Torrontés, Garnacha, Graciano

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Depuis six générations, nous cultivons la vigne et élaborons nos vins dans la région de la Rioja Alta, plus précisément dans les communes de San Vicente de la Sonsierra et d’Àbalos. La longue expérience ainsi acquise nous a enseigné un profond respect de la nature. En fait, l’écologie guide depuis toujours notre travail. Nous supervisons la vigne en exerçant un minimum de contrôle et en suivant les principes de la biodynamie. Par conséquent, nous élaborons nos vins uniquement avec nos propres raisins, issus de nos propres vignes, et nous obtenons des rendements bas ainsi qu’une production limitée.
Complètement construit en béton en 1983 selon les principes de vinification qui prévalaient dans notre maison ancestrale, notre chai comporte trois étages afin que le travail s’effectue par gravité. Nous évitons ainsi les pompages et les manipulations excessives.
Fidèles à notre philosophie, nous laissons le fruit s’exprimer en effectuant les fermentations dans les cuves de béton, propices au travail des levures indigènes.

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