A community with a wine history since Roman times
That’s why the personality and quality of the wine from the Rioja Alavesa is not only due to natural environmental factors, such as its climate, varietals, and soil properties, but also to the sophisticated care of the vines and the unique winemaking methods used by its people.
A dry, sunny climate
Our vineyards are located on south and southeast-facing slopes at an altitude of 410 to 450 metres, next to the Ebro River where it joins the Mayor River. There, the winds cool the vines and allow them to breath, especially during the hottest months of summer.
Here there is an exceptional microclimate for wine growing, thanks to the Cantabrian mountain range to the north and the Demanda mountain range to the south, which moderate the Atlantic and Continental-Mediterranean influences, respectively.
Poor, chalky soil
Our estate is mostly made up of soils from the Miocene era. These are mainly chalky/sandy, over a compact sandstone bedrock. However, there is also a wide variety of other types of soils from the Cenozoic and Quaternary, which run from chalky to alluvial pebbles.
The low productivity of our vineyards guarantees quality from the outset.
Selected vinifera: Tempranillo
At Viña Salceda we grow mainly the Tempranillo variety, and we perform massal selections from our oldest plots.
The Tempranillo must constitutes the foundation for quality wines thanks to its balanced alcoholic content, good colour and moderate acidity, resulting in wines with body that are suitable for ageing while preserving a very stable colour.
Our vineyards are carefully cultivated in a traditional manner. We work the land rather than using herbicides, and all of the work, from pruning to harvest, is carried out by hand, in a very measured and sustainable fashion. Additionally, the low production per hectare and the age of the vineyards guarantee the excellent quality of the raw materials.
New, cutting-edge design to guarantee excellent wines
Winemaking: tradition and technology
Wine production is based on preserving and revealing the grape’s qualities as carefully as possible.
After cold maceration, each tank is extracted individually, using pump-over, manual punch-down, and rack and return techniques. At the end of the fermentation process, hot macerations are carried out. Finally, a tasting is used to decide when devatting should occur.