Renowned for its rich artistic and cultural heritage—its old town was declared a Site of Cultural Interest in 1975—, Haro stands as one of the most captivating cities in La Rioja. However, it is not only its palaces and churches that are alluring, as in this town of 11,557 inhabitants, wine takes on a pivotal role, becoming not only a tourist attraction but also the best way to understand the spirit and lifestyle of its people.
Currently, the area boasts a wealth of wineries, both professional and private, among which is Muga, one of the most renowned and iconic wineries of the DOCa Rioja. Specifically, this company, which is currently the only one in Spain with a master cooper and three in-house coopers, began its journey in 1932. Since then, its wines have reached the highest echelons of quality, such as Conde de Haro Brut Vintage.
Conde de Haro Brut Vintage is a cava that pays tribute to Pedro Fernández de Velasco, a nobleman and member of the Royal Council at the end of the 14th century who received this title from Juan II as a reward for the defense of the town of Haro. Specifically, Blanca of Aragon, queen and wife of Juan II, invaded Castile through the Henares Valley to further the interests of her brothers, the Infantes of Aragon.
Like its name, the grapes of Conde de Haro Brut Vintage are grown in Haro itself, specifically in the plots located in Sajazarra, Cellorigo, and Fonzaleche, in vineyards situated at an altitude of 500 metres. From these north-facing vines, the grapes are less exposed to the high summer temperatures of the Atlantic and continental climate, allowing the hand-harvested berries to maintain a very interesting acidity. Conde de Haro Brut Vintage arrives at the winery in boxes of about 15 kilos. Upon arrival, the clusters are selected and pressed, with the must being placed in 1000-litre wooden vats. There, after the first fermentation, the wine will remain on the lees until early April and will be directly bottled. At that moment, the liqueur de tirage (made with yeast and sugar) is added, preparing it for the second fermentation (lasting 3-4 months at a controlled temperature). This resting of the bottles horizontally, known as the rima phase, will last for 24 months until the bottle is finally disgorged, removing the lees or dead yeast from this second fermentation. Finally, the addition of the liqueur d'expédition (one of each producer's best-kept secrets) and the cork stopper will bring Conde de Haro Brut Vintage's mission in the lands of Rioja to a close.