Bendita madurez

In time lies the truth. Only he, echo of a thousand-year-old tradition, confer to our wines all his character.
Winemaking tradition

A community with a wine history since Roman times

Viña Salceda is located in Elciego, a picturesque town in the Rioja Alavesa. Its origins date back to 1969, and its specific purpose more than justified its creation: to produce only top-quality red wines, in conditions that result in the excellent ripening of the Tempranillo.
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The history of the Rioja Alavesa has always been associated with wine. Viticulture in this area can be traced back to the Romans, who settled here because they liked the region’s climate and mountains. Vessels have been found from the Roman era that were used to ferment wine, which confirms that wine has been produced in Elciego since ancient times. At the end of the 15th century, a long period of progress resulted in an expansion of the vineyards, making grape growing practically a monoculture. Since then, as knowledge has been acquired through experience and the passage of time, it has been applied to the winemaking process.

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.

The Property

Integrated production

Viña Salceda, surrounded by its own estate, is located among the medieval villages of the Rioja Alavesa, where the wine-producing tradition, nature, the exquisite gastronomy, and spectacular views are a real treat for the senses.
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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.

Delicate viticulture

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.

The Winery

New, cutting-edge design to guarantee excellent wines

At Viña Salceda we have an ultra- modern production plant, with capacity for up to a million kilos of grapes per harvest. This allows us to be self-sufficient in meeting our needs, thereby giving us total control over the quality of our finished product.
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This facility, equipped with 16 self-emptying stainless-steel tanks and jackets for controlling fermentation temperatures, is supplemented by two vertical Rioja-style presses which, sacrificing the grape/wine yield, give us the quality that meets our exacting standards.

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.