Initially started as the dream of one man, Don Felipe Ugalde in 1882, this winery has seen ongoing growth and development over the years. Don’s aim was simple, to be one of the countries most prestigious Bodega’s. Although his winery passed down the family line, it was through marriage that it became united with Bodegas Muerza, hence losing its identity. Today it is owned by the group Principe de Viana who acquired it in 1983 providing investment in new equipment, staff and in 2001 a new winery, 10km outside Logrono, complete with an underground ageing cellar. The new cellars incorporated modern equipment such as self-weighing hoppers, pneumatic presses and self-emptying stainless steel vats. This level of development has allowed not only the fruit from their own vineyards to be processed but also that of surrounding contract growers so that it has been able to produce this range of great value for money wines.
Bright ruby red, dark and elegant - the nose is forward, developed and mildly jammy, offering notes of boiled red and black fruits, spice and leather.
Delicious with veal, roast pork and hearty veggie dishes such as nut roast or bean casserole.
The grapes come from the best areas within Rioja for Tempranillo, and are picked at optimum ripeness. Once at the winery near Logrono, the grapes are crushed and the juice fermented in steel tanks for around 4 weeks, with regular spraying of the skin cap to ensure good and even extraction of colour and tannins. Minimal chemical additions are made to the wine, and the acidity is balanced to ensure a lovely degree of freshness. Once finished fermenting the wine is transferred off its lees after 1 month and then settled and racked several times before bottling
Brian Elliott, Daily Record, September 2020: "Rioja’s main, age based, classification system is probably the world’s best at preventing wine from being released too early. However, the region’s young “generic” reds (given little, if any, oak exposure and often labelled as Joven) can also be excellent. This tempranillo (with a little garnacha) is one of them. Textured, with good acidity, it has cherry and plum flavours, limited tannin and background touches of sage."