Red wine Crianza. 12 months in French and American oak barrels. Volume: 75 cl. Winery: Azpilicueta. Production area: D.O.Ca. Rioja. Grapes used in this wine: Mazuela and Graciano and Tempranillo.
Red wine Reserva. 16 months in French and American oak barrels. Volume: 75 cl. Winery: Azpilicueta. Production area: D.O.Ca. Rioja. Grapes used in this wine: Graciano.
Red wine Crianza. 18 months in French oak barrels. Volume: 75 cl. Winery: Azpilicueta. Production area: D.O.Ca. Rioja. Grapes used in this wine: Tempranillo.
White wine Barrel fermented. Volume: 75 cl. Winery: Azpilicueta. Production area: D.O.Ca. Rioja. Grapes used in this wine: Viura.
White wine Young. 3 months in oak barrels. Volume: 75 cl. Winery: Azpilicueta. Production area: D.O.Ca. Rioja. Grapes used in this wine: Viura.
Rosé wine Young. Volume: 75 cl. Winery: Azpilicueta. Production area: D.O.Ca. Rioja. Grapes used in this wine: Tempranillo and Viura.
Red wine Barrel. 12 months in American oak barrels. Volume: 75 cl. Winery: Azpilicueta. Production area: D.O.Ca. Rioja. Grapes used in this wine: Mazuela and Graciano and Tempranillo.
Red wine Crianza. 12 months in French and American oak barrels. Volume: Magnum Winery: Azpilicueta. Production area: D.O.Ca. Rioja. Grapes used in this wine: Mazuela and Graciano and Tempranillo.
D.O.: D.O.Ca. Rioja
Félix Azpilicueta Martínez is one of the most important figures in the history of wine in La Rioja. A great man who knew how to take the experience he acquired in Bordeaux to the reality of this land. Pioneer as a winegrower, and a dynamic entrepreneur, he started his career in 1881 in a small winery in Fuenmayor, known with the primitive name of Romeral. He founded Bodegas Azpilicueta, later known as Bodegas AGE, which was born from the legacy of three old family wineries with a long winemaking tradition.
History of the winery
The most recent history of Azpilicueta and Bodegas AGE is linked to the group Bodegas & Bebidas, which took over Bodegas AGE in 1994, in addition to the winery Vinícola Navarra, and Bodegas Tarsus in 1998.
In this same year he built Bodegas Ysios, created by prestigious architect Santiago Calatrava. In 2000, he founded Bodegas Aura, in Rueda, together with the construction in 2001 of the new Bodega Alcorta. In this year, the company Bodegas y Bebidas was also taken over by Alled Domecq, and four years later, it goes to the Pernod Ricard Group, a world co-leader in spirits and wines, adopting the name Domecq Bodegas.
Since July 2010, Pernod Ricard Bodegas has been an active part of Pernod Ricard Winemakers (formerly Premium Wine Brands), based in Sydney (Australia). Within the Pernod Ricard Group it is the specialised entity in the production and distribution of quality wines all around the globe. In the same group we can also find Orlando Wines - Jacob's Creek (Australia), Pernod Ricard New Zealand (Brancott Estate), and it also distributes the brand Graffigna, by Pernod Ricard Argentina.
Opened in 2001, the new winery was designed to establish a harmonious balance between oenology, architecture and sustainability. It is located on the outskirts of Logroño, and it has an excellent location, on top of a hill located in the surroundings of Logroño, quite close to built areas, but in a fully rural environment, with extensive vine cultivations.
The top of the hill is flat, like a plateau. It is also covered with vineyards and has great views of the Sierra de Cantabria, the Ebro valley, and the capital of La Rioja itself. In it stands the modern building designed by Riojan architect Ignacio Quemada, disciple of Rafael Moneo. It is a masterpiece, buried more than 20 metres underground, giving it suitable conditions for wine ageing. The buildings themselves are two sober constructions, with straight lines and a light colour, with façades covered with carved stone and some wooden elements. The true body of the winery is underground, dug in the mountain like the ancient caves, according to oenological and architectural criteria.
The main vineyard on which the wines from Azpilicueta are based, is located in the town of Fuenmayor, where they cultivate more than 800 hectares on different sites. The vines are distributed throughout an irregular terrain, at different altitudes, on a great mixture of soils and with different orientations. This results in several microclimates and, consequently, that the same variety is expressed in very different ways and with very different nuances. In addition to the Tempranillo, in Azpilicueta they work with the Graciano variety, which gives wines the structure and ageing potential, and also with Mazuelo, which provides intensity to the assemblages. The Viura variety, which in other regions is known as Maccabeu, is used to make the white wines from the winery Azpilicueta.
In the winery, on the one hand, the grapes and wine move by gravity throughout the entire ageing process, and the ageing rooms have natural conditions similar to those of the traditional caves. On the other hand, the construction goes almost unnoticed from the outside, barely altering the landscape.
Under the ground, the winery has incredible dimensions, which place it among the largest ones in Europe: 38,000 m2 of surface; rooms up to 16 metres high; 327 steel deposits with a total capacity of 30 million litres; 70,000 barrels of American and French oak gathered in a single space, and a bottle rack that can hold six million units.
All of this to produce around 20 million litres of crianza, reserva and gran reserva each year, with the brands Azpilicueta, Alcorta and Campo Viejo.
In short, state-of-the-art architecture, precision engineering, and 21st-century oenology are combined in this wine cathedral that perfectly combines the best Riojan tradition with modern quality requirements.
It is the first Spanish winery to have its Energy Management System certified by AENOR, in accordance with ISO 50001, its Carbon Footprint in accordance with ISO 14064, and to be certified CarbonNeutral®. It is also the first winery in La Rioja to attain the "Q" for Tourist Quality, and it has been awarded the Premio Vinum Nature Acción Sostenible in recognition of its good environmental practices.
At the head of the Technical Management is Elena Adell, born in Logroño. She is an Agricultural Engineer specialised in Phytotechnology, and a Higher Specialist in Viticulture and Oenology, with specific training in Quality and Environment. She began her professional career in the Department of Agriculture and Foodstuffs of La Rioja, taking care of the vineyard area, before becoming part of Bodegas AGE (DOCa Rioja) as the Quality Director.
In 1997, after AGE became part of Grupo Bodegas and Bebidas, she took over the Group's Quality Management, and since 1998 she has been the Director of Oenology of Bodegas Campo Viejo, while she coordinated the oenological activity of the other wineries of the company, under DOCa Rioja. Her right-arm women is Clara Canals, born in Tarragona in 1982. However, in 1984 her family moved to Logroño, where she grew up. She has a degree in Biology and Biochemistry from the University of Navarre, and a Master's Degree in Oenology, Viticulture and Marketing. She also has a wide international experience in wineries of Australia, Argentina, California, France, New Zealand and South Africa. Since 2011, she works under the leadership of Elena Adell.
Wines from Bodega Azpilicueta
Azpilicueta Blanco is made with 100% Viura grapes. The must has gone through the alcoholic fermentation in stainless steel deposits, and has subsequently remained for 3 months in soft-roasted oak barrels. On the nose it is surprising for its intensity of fruit in season, with apple, pear, a pinch of banana, and refreshing citrus notes. And also for its white flowers, with sweet , mellow aromas, that combine perfectly with the gentle ageing. Refreshing, fragrant, and enveloping in the mouth. Extremely long.
Azpilicueta Rosado is made with grapes of the varieties Viura and Tempranillo. The grapes have macerated in cold for a few hours, until a must with the desired colour, aroma and structure is achieved. It is a rosewood coloured wine, pale, delicate, intense on the nose. Exuberant, overflowing with tropical fruits such as pineapple; citrus fruits such as grapefruit or lime; and also fresh stone fruit, apricot, cherry; without leaving behind the subtle notes of the classic blackberry and raspberry. In the mouth, it has a sparkling texture, an acidic freshness that lengthens the echo of this wine.
Azpilicueta Crianza is made with 85% Tempranillo, 10% Graciano, 5% Mazuelo, with fermentation in stainless steel deposits at a controlled temperature, and a maceration of around 12 days. It has been aged for 12 months in American and French oak barrels, with the American oak prevailing over French. It completes its ageing with a minimum of 6 months in the bottle. It is a wine with a clean aroma, perfumed, where the notes of fruit stand out on a background of toasted wood and soft aromas of vanilla, coconut and spices.
Azpilicueta Reserva is made with Tempranillo, Graciano and Mazuelo grapes. It is aged for 16 months in French and American oak barrels, with different toastings to enhance the aromas of the varieties, plus 20 months in the bottle. It is a wine of intense ruby red colour, with reflections of terracotta. On the nose it has subtle aromas of vanilla and quince. In the mouth it is soft, silky and with a pleasant persistence.
Azpilicueta Origen is a crianza wine that wants to reminisce the beginnings of Azpilicueta, to evoke the moment when Mr Félix Azpilicueta Martinez arrived in Fuenmayor and fell in love with this place, the land, the vineyard, the climate, the people ... and decided to found his winery here, his business. It is deliciously fruity on the nose: cherry, plum, blackberry, blueberry, a light strawberry note, with a floral side and a small hint of liquorice. The spices given by the wood during its ageing appear later on: clove, pepper, nutmeg, a touch of vanilla, and another of cocoa. In the mouth it is delicious, perfumed, soft, and very long.
Colección Privada Félix Azpilicueta is made with a selection of Tempranillo, Graciano and Mazuelo grapes, and an ageing in new French oak barrels for 12 months. It has a perfumed nose, in which nuances of abundant red fruit prevail, accompanied by soft mineral notes, wood, spices ... In the mouth, it is powerful, fresh, ample, and full of shades: blueberry, raspberry, blackberry, cocoa, milky coffee, smoke ... Its length, softness and elegance leaves a pleasant aftertaste.
Colección Privada Félix Azpilicueta Blanco Fermentado en Barrica is made from grapes of the Viura variety, where the musts obtained have been fermented in very soft and long roasting American oak barrels. After the alcoholic fermentation, part of the wine goes through the malolactic fermentation in barrels. It is a wine of great complexity and elegance, in which citrus notes blend with flowers and white fruit, along with notes of bakery, roastings, and truffle. Delicious in the mouth, with a length and creaminess worthy of being enjoyed in detail.
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