Wineries In Spain

The wine production in Spain has changed radically over the last decades. Just 25-30 years ago, most Spanish wineries focused more on getting as much out of their grapes without looking too much on the quality of the product. Wine was sold by the kilo/liter in the past. Below you will find 10 wineries that are easy to visit from cities like Barcelona, Madrid and Bilbao.

Spain’s long been a prolific wine-producing country—in fact, it has the world’s highest amount of vineyard area at 2.4 million acres. But it wasn’t until recently that there was a global excitement around Spanish wine. In the past two decades alone, exports of the stuff have doubled, with the United States being the top destination. It makes sense, then, that American tourists are looking to experience first-hand the wonders of Spanish wine right at the source, the way they’ve done for ages in Piedmont or Bordeaux. In 2017, Spanish wineries saw a 21% increase in visitors compared to the previous year.

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1. Muga

Wines that are born from inspiration and authenticity. In Muga, we always use the finest materials and are open to new techniques that provide greater quality without losing authenticity. We are the only cellar in Spain with a master cooper and three in-house barrel-makers. Bodegas Muga is a family business founded by Isaac Muga and Aurora Caño in 1932, which is located in the historic Barrio de La Estación (Station Quarter) of Haro. With an area of around 25,000 square metres, it is home to both the most traditional winemaking methods and the latest cutting-edge techniques. To produce each of our wines, we continue opting for traditional procedures: · Through the natural process of fining, we eliminate the suspended particles that appear in the wine. · We carry out the decanting by the traditional method of gravity.

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2. Marqués de Murrieta

The story of the Marqués de Murrieta winery is inextricably intertwined with the history of Rioja wine. The winery’s founder, the Marqués de Murrieta, imported production techniques into Spain from Bordeaux. In 1852 he produced his first wine in Logroño, moving into the Ygay Estate in the late 1870s. Located at the heart of La Rioja, the estate is home to Ygay Castle, headquarters of the Marqués de Murrieta wineries. The castle is surrounded by 300 hectares of vineyards. Ygay Castle has become the perfect location for holding events, containing several dining rooms, a tasting room, a large comfortable lounge with a grand piano, and even a wine bar where you can try all the Marqués de Murrieta and Pazo de Barrantes wines (Pazo de Barrantes being the winery owned by the Cebrián-Sagarriga family in Rías Baixas). Two new production facilities are currently being built on the estate and are due to open in late 2017. With the opening of those facilities, Vicente D. Cebrián-Sagarriga, the Count of Creixell and current Chairman of Marqués de Murrieta, will have completed the first stage of the full modernisation of this historic winery. With the help of his young, highly-skilled team, the Count has used his preparation skills and intrepid vision to great effect, creating a link between the history of Rioja’s first winery and its present while guaranteeing its future along the way.

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3. Terroir Al Limit

Dominik discovers his talent and passion for Mediterranean wine and culinary arts at a rather early stage: at the age of eighteen he visits an old Ligurian Trattoria; one year later he goes on a gourmet trip through Italy, alongside German top chef Karl Ederer, that takes him to various first-class traditional restaurants. Terroir al Límit fits into a distinctly Mediterranean context. Their ancient culture and terroir are consequences of the Mediterranean climate. Their wines are produced with gastronomy in mind. They shine brightest when enjoyed with family and friends, as part of the lifestyle of southern Europe. To pair with a healthy Mediterranean diet – known for dishes that are pure and authentic in flavor – their wines must be light and transparent. Nothing should mask the true character of the soils: not the oak, not the extraction, not the over-ripeness of the grapes. Only pure, mineral-rich fruit is used.

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4. Artadi

ARTADI, a history linked to the remembrance and know-how of their ancestors, non industrial and based in the passion and respect for the vineyard. 1985, Laguardia. A group of vine-growers, village men and women with rooted traditions and their focus on their vineyards and wines, found ARTADI. Their wines are “made” in the vineyard and their secrets mature, rest, and are sustained with zeal in the cellar. They appreciate the making of good wine, following a natural transformation, evolution, and entropy as processes of life; clusters of vineyards in balance, native yeasts, low-sulfur content, absence of chemical compounds, and respecting the evolution of wine. These confidences found in each barrel, enhances the richness of our vines.

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5. Compañía Vinícola del Norte de España (CVNE)

The history of the company begins in the winery located in Haro in the neighborhood of the railway station “barrio de la estacion “ which dates back to 1879. Close to the railway tracks which during a time drove into the cellar to easily transport easily the wine in oak barrels and then in bottles. The alcoholic fermentation of the grapes from our vineyards in Rioja Alta takes place in stainless steel tanks at controlled temperatures. The malolactic fermentation is carried out in tanks and then the wine is aged in American oak barrels for one year. During this time, the wine acquires the aromatic balance, finesse and expression that characterizes it. The 545 hectares of vineyards that CVNE owns account for 50% of the company’s production, and are distributed between the two subregions of Rioja Alta and Rioja Alavesa, an area of calcareous clay soils, ferrous clay and alluvial soils, under the influence of the Atlantic and Mediterranean climates.