Bodegas Roda does not boast a long history, with its first harvest carried out in 1992 and its first wine released four years later in 1996. However, this young winery has been decisive in the development and evolution of new and modern wines in La Rioja. Located amongst historically renowned wineries in the famous station district of Haro, Bodegas Roda is clear and precise example of modern cultivation techniques, and is a pioneer in the innovation of new styles of vinification and ageing of wines in La Rioja.
It has been an impressive feat that Roda, with such little history, has managed to consolidate itself in such a short amount of time as one of the elite wineries of La Rioja. Its beginnings date back to the end of the 1980´s, when the Catalan family Rotllant-Daurella, historically connected to the trade of wine and high quality gourmet products, decided to create their own winery in La Rioja.
The family opted for the famous station district in the town of Haro, where Roda was officially founded in 1987, with the aim of producing unqiue and different wines. During the first 5 years, the winery worked hard to establish itself, carrying out important viticultural work, acquiring vineyards, carrying out various tests on different woods, as well as establishing revolutionary techniques in production and ageing.
After years of hard work and effort, strong investment and difficult choices, the winery has shown itself to have a sixth sense in anticipating new trends in the wine market, as well as how to execute them with impeccable mastery. It was a difficult and long process, initially not launching any wines, as they looked to only release a wine innovative for the time. In short, Bodegas Roda is a winery that looks to combine the latest and innovative technology with the wise winegrowing customs of the region.
Currently, the wines produced by Bodegas Roda are sold all across Spain and internationally. In fact, 40% of total production is distributed abroad to a total of 40 countries.
History of the Winery.
Bodegas Roda is situated by the ebro river, in a balcony of the station district of Haro, on a centenary cellar. Although the founding of Roda goes back to 1987, the building of the bodega only began in 1991 and was finished in 2001, being completed in three separate phases. The first part was carried out by the architect Roses, and the last, most emblematic phase was directed by the architects of Llimona Ruiz-Recorder.
The winery went under expansion almost a decade ago, which has allowed the facilities to produce between 250,000 and 300,000 bottles a year. The winery is home to 3 ageing facilities, two of which are dug underground into the rock. The first, El Cardo, honours a great sculpture forging representing the three thistle flowers which form the emblem of the winery, and El Calado, an old nineteenth century tunnel comes to 12 meters deep to a terrace overlooking the Ebro river. Then there is la Navet, with underfloor cooling, keeping the wine at 15 °C.
Bodegas Roda S.A., as part of its business strategy, has since 1998 drawn up a policy supporting scientific research, development and technological innovation as a means towards the continual improvement of its competitiveness and growth, the result of which has been the definition and development of successive plans of research and development. Research in the vineyard includes the creation of a gene bank of Tempranillo, the development of bioclimatic ageing and the adaptation of vineyards to climate change.
Regarding the bioclimatic ship is designed to perform malolactic fermentation of 1,200 barrels simultaneously. To this end, the ship is equipped with a floor heating that provides the optimum temperature for bacteria work (20) with little air movement. The same soil can become refreshing in spring or summer to allow breeding and continue throughout the year. In addition, it also has a device that automatically controls the moisture is adequate for the barrels (78%), and once the malolactic fermentation large windows north to allow the penetration of cold in winter to stabilize the wines open naturally.
The winery is supplied with 100 hectares of vineyards, of which 60 are vineyards that are in Haro, Briñas Villalba, Ollauri and Tudelilla. They are usually old and very old vines of Tempranillo, Graciano and Garnacha, established in poor, shallow soils and good orientation, ultimately, the most precious treasure of the winery.
The winery is also home to a wine bar at street-level, in the Station District of Haro without need to gain access to the winery, where you can enjoy their wines in an impressive 19th century cellar.
The Bodegas Roda works with the upmost respect for nature and the surrounding environment. Because of this, the winery devised an ambitious map that helps define the best 100 hectares vineyards of the region, those that were able to give separate extraordinary wines for as many years possible. This live map, and therefore inconclusive, has helped place in various vineyards and privileged ecosystems that define the philosophy of the wines of Roda.
Currently, the winery oversees and controls over 150 hectares of vineyards, of which half are owned by independent grape growers. The vineyards are distributed among 28 different ecosystems, at altitudes ranging between 380m and 650m above sea level, all with different soil compositions, sandy, calcareous clay, clay, or stony terraces, always facing good orientations and in areas ideal for grape cultivation.Each year, after careful monitoring and crop cycle, the 17 best vineyards are chosen to develop them in Roda, while the rest is sold.
In the vineyards the grass is left to grow freely from the month of October until April and the vineyard borders are maintained with indigenous flora throughout the whole year to enable beneficial insects to complete their life cycle. Fertilising is kept down to a minimum, most of which comes in the form of manure. Fungal sprays are essentially in the form of sulphur and copper, avoiding where possible synthetic chemical products.
One of the most complex operations and one which requires the greatest effort is choosing which vineyard will go into RODA and on which day the picking should begin. Between the beginning of the ripening process and the end of the picking, more and more visits are made to each vineyard until these reach a frequency of three times a week. Detailed observations as to each symptom, textures, colours, the taste of the berries and their pips, together with the continual support of our laboratory, enable us to gain an approximate idea of the optimum time of ripeness.
A team of 40 harvesters, who return year after year, pick the grapes by hand, carefully placing them in 18kg crates from vines which have been judged to be at perfect readiness on that particular day. With rare exceptions, all the vineyards, whether they are our own or not, are harvested by our own pickers so as to have perfect control over the time of the picking and the selection of the bunches on the vines. It is often the case that two separate pickings, even three, are carried out to ensure that the grapes that are brought in are perfectly ripe. The vines used to produce Roda and Cirsion are old (over 30 years) and maintain low yields that provide a higher concentration and extract.
The work at the winery is meticulous. The facilities themselves were made to measure the vineyards. The winery has 17 French oak barrels, one for each selected vineyard every vintage, which are renewed every decade. The different varieties of grapes, as well as grapes from different vineyards, are all vinified and aged separately. It is only at the end when they are blended to make the final wine. The duration of the ageing process depends on the vineyard, but usually takes between 12-16 months.
Wines by Bodegas Roda.
Currently, the Bodegas Roda produces four different wines, all of which are red,
Bodega Roda Sela. It is the baby of the family and its latest innovation. It is made mainly with Tempranillo and Graciano and small touches of Garnacha, from vineyards that are between 15 and 30 years old and cultivated on traditional goblet vines. This wine undergoes spontaneous alcoholic and malolactic fermentation in French oak vats and an aging continues for 12 months in new French oak half-barrels. It is a wine, very friendly, tasty and fresh, with a very polished tannin that gives a sense of roundness average volume.
This wine is made with predominantly Tempranillo (90%), with varying percentages depending on the vintage of Graciano and Garnacha from vines that are over 30 years old, mostly planted in Haro and surrounding towns. This wine undergoes alcoholic fermentation in French oak barrels (at controlled temperatures), followed by malolactic fermentation in French oak barrels, and aged for 14 months in French oak barrels (40% new and 60% second use). Excels profile of ripe red fruit with some blackness in the range of Picota cherries in point seasoning; bulky, with fullness and velvety touch.
Roda I. This wine is generally always 100% Tempranillo, with grapes taken from vines over 30 years old. Fermented in oak vats, with controlled temperature, and is aged for 16 months in French oak barrels (50% new and 50% first year). It has notes of red and black fruit, cherry and between plum, with hints of sweet spices in the line of cloves and cinnamon. The palate shows always feeling fresh, ripe and very polished tannins that drive a long and pleasant finish.
Cirsion. This is the winery´s premium wine. This is a single variety wine made with 100% Tempranillo, taken from a selection of clusters of various plots. This wine is fermented in oak vats and aged in new French oak barrels. It is a wine of new generation, modern, concentrated, expressive, but changing each harvest. Cirsion wine is fresh whim of an extraordinary aromatic complexity, with relevant notes of fine wood smoked, well attuned with ripe, fleshy fruit, spices and balsamic. The palate is full, mature and elegant, with a well-supported by a powerful structure, with fine tannins and juicy, which enhance a broad and long final finish.