In western Rioja Alavesa, in Villabuena de Álava. Far away from traditionalism and aiming at drinkable, imperfect but precise wines.

We believe in a “one vineyard = one wine” approach. In that, each parcel should be interpreted into the wine they should be making. Always considering microclimate, varietal, vintage, culture and landscape as primary elements of terroir.
We work with some of the northernmost vineyard parcels of Rioja Alavesa: fresher aromas, better acidity values, yet ripe and structured enough. Some of these parcels have been farmed organically since 1999, which is a rare find in “fatigued” areas such as Rioja, where the hierarchisation of winemaking has jeopardized terroir and culture.

Our vinification protocols favour fruitiness, freshness and tipicity. We strive after minimal intervention, all fermentations are carried out by indigenous yeasts, we lean towards light extraction and light pressing, SO2 additions are strictly limited. We prefer older and larger oak barrels for ageing.

Information

Domain Name:
Vinos Norzagarai
Winemaker's Name:
Santiago Norzagaray
Country:
Spain
Region:
País Vasco
Appellations:
Rioja DOC
Farming:
Organic (Consejo de Agricultura y Alimentación Ecológica de Euskadi)
Grape varieties:
Garnacha, Graciano, Tempranillo, Mazuelo

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<h2>In western Rioja Alavesa, in Villabuena de &Aacute;lava. Far away from traditionalism and aiming at drinkable, imperfect but precise wines.</h2>
<p>We believe in a &ldquo;one vineyard = one wine&rdquo; approach. In that, each parcel should be interpreted into the wine they should be making. Always considering microclimate, varietal, vintage, culture and landscape as primary elements of terroir.<br />We work with some of the northernmost vineyard parcels of Rioja Alavesa: fresher aromas, better acidity values, yet ripe and structured enough. Some of these parcels have been farmed organically since 1999, which is a rare find in &ldquo;fatigued&rdquo; areas such as Rioja, where the hierarchisation of winemaking has jeopardized terroir and culture.&nbsp;<br />Our vinification protocols favour fruitiness, freshness and tipicity. We strive after minimal intervention, all fermentations are carried out by indigenous yeasts, we lean towards light extraction and light pressing, SO2 additions are strictly limited. We prefer older and larger oak barrels for ageing.&nbsp;</p>
<p>&nbsp;</p>

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