Located in one of the great curves of the Ebro River, Valpiedra is Spanish for “Stone Valley,” stands out precisely due to its soils, made up of pebbles, so atypical in the D.O.Ca. Rioja. . The winery owns 198 acres (80 ha) of vineyards spread across 14 parcels distributed in three terraces that descend to the river itself. Its fruit is in harmony with its surroundings and clearly expresses the exceptional terroir from which it comes, in the Rioja Alta subzone. A knowledge treasured by five generations of this winemaking saga that, after 135 years of history, has made Finca Valpiedra known for producing single vineyard Rioja wines with great personality and depth.
Founded just 25 years ago in 1999, Finca Valpiedra is a relatively new winery. But the people behind it – the Martínez Bujanda family – have been making wine for 135 years. Now with the fourth and fifth generation working together, they dedicate their efforts to preserve the terroir that makes their wines unique year after year.
Finca Valpiedra is a family-owned and family-run winery. The fourth-generation owners, Carlos and Pilar Martínez Bujanda, followed their ancestors in developing and promoting the culture of estate wines. Pilar's daughter, Marta, joined the winery in 2002 and is in winery management like her mother. Adrián, Carlos’ youngest son,joinedthecompanyin2019.
Winemaker Lauren Rosillo has worked with the family since 2002 as technical director and vineyard manager, remaining committed to the culture of single-vineyard estate wines that the Martínez Bujanda family helped create.
FincaValpiedrapracticesminimalinterventionin the vineyard and cellar. The wines will be certified organic in 2024, and the estate has made significant investments in biodiversity, protectingindigenousfloraandfaunawhichalso help in maintaining vine health. For example, a local population of bats control flying insects, and well-positioned stands of trees block strong winds which would otherwise dry out the vines and increase the need to irrigate. Valpiedra has also cultivated indigenous flora in order to encourage more nutrient-rich soils that will lead tohealthierfruit.
GOOD TO KNOW
Carlos and Pilar say that when their father Jesús bought Finca Valpiedra in 1974, it was a time when wineriesgave less importance to the vineyards. Sinceit was an estate difficult to cultivatewith so many stones, others in the area laughed. When they asked why he bought such a rocky property, he calmly answered, “If the vines won’t grow, we will make a quarry.”
TERROIR
TheEbroRiveristheoverarchingfeatureofValpiedra,whichaffectsthespecificity of both climate and soil. The river primarily contributes to the region’s humidity and protects the vines from frost, while the surrounding Sierra de Cantabria Mountains provide cover from cold northerly winds. The climate hovers between Atlantic and Mediterranean, with long, warm summers ideal for correct ripening ofthegrapes.
The landscape is distributed across three terraces that descend to the river, further divided into 14 separate plots. The soil is alluvial, with stones and limestoneinterspersedthroughout.Theproperty’snamesakestonesoilsfavorthe balanced access of the vines to water by inhibiting the dehydration of the vines bypreventingrapidevaporationduringthehottestdaysofthesummer.Theyalso retain the sun's heat and helps the grapes to ripen. A high level of calcium, nitrogen,phosphorous,copperandironallcontributetothenaturalacidityofthe soil.
VITICULTURE & WINEMAKING
TEMPRANILLO Estate vineyards were planted in the 60s and 70s, before the expansion of Rioja vineyards with very productive Tempranillo clones in the 80s. Valpiedra used a massal selection of low-yielding old vines from the Rioja Alta area. The mix of high-density planting in goblet form supports an ideal vegetative balance. This variety is used for Finca Valpiedra and Cantos de Valpiedra.
MATURANA & GARNACHA Valpiedra grows the native Maturana grape. It has intense color, high acidity, medium alcohol content and tends aromatically toward herbal, balsamic and spicy notes. Maturana’s notable structure and acidity lend freshness and nerve to Tempranillo blends. They also make a Garnacha from an experimental seven-acre (three ha) plot, where buds from centennial vines were grafted onto other old vines.
WHITE VARIETIES Though Valpiedra is known for red wines, white varieties are the protagonists in the estate’s oldest plot. La Peñadel Gato is a 120-year-old plot with the Viura variety, in addition to planted vines of Malvasía, Maturana Blanca and Garnacha Blanca. The small amount of white grapes was previously added to the red Reserva, and is now vinified as Finca Valpiedra Reserva White.
ORGANIC VITICULTURE The vineyards are fertilized with organic matter, avoiding synthetic treatments. All fruit in Finca Valpiedra is harvested by hand and undergoes a two-stage selection: first on the vine, and then on the sorting table to ensure that only the highest-quality fruit goes into the press.
How is the terroir reflected in the wines of Finca Valpiedra?
Finca Valpiedra makes wines reflective of their predominantly stony terroir, which allows for steady, complete ripening of the polyphenols and aromatics. FincaValpiedraReserva,forinstance,hasaprofilethat is more vertical than horizontal, with pronounced minerality, floral and balsamic notes on the nose and afinely-tunedpalate.
Likewise, Cantos de Valpiedra is an authentic reflection of Valpiedra Tempranillo. Here, the alluvial soil brings a verticality and silkiness to the wine. On thenose,itmaintainstheterroir’saromaticprofilewith minerality and balsamic notes. The palate shows a silky, elegant texture and a breadth of flavors with low alcohol.
FINCA VALPIEDRA PORTFOLIO:
Finca Valpiedra Reserva, Finca Valpiedra White Reserva, Petra de Valpiedra, Cantos de Valpiedra
Finca Valpiedra Reserva DOCa Rioja
Varieties
92% Tempranillo, 4% Graciano, 4% Maturana Tinta
Vinification
Singularities of the Winery
Finca Valpiedra has a single extension of 198 acres (80 ha) of vineyard, which is unusual in Rioja. All 14 parcels benefit from the stony, alluvial soil, whereas clay is more common in the rest of the region. Their location on a curve of the Ebro River also brings a unique microclimate that is a moderating influence onextremes.
Why is Finca Valpiedra a Grandes Pagos de España winery?
The association represents the philosophy of Familia Martínez Bujanda and the added value that they strive to bring to their wines and estates. They share the passion for the pursuit of excellence, the singularity of their pagos and stewardship of the environment to
Fermentation in stainless steel; aged 22 months in French oak
Good to Know
Graciano and Maturana bring acidity to the final blend
Fermentation in stainless steel; aged 12 months in French and American oak
Good to Know
Cellar aging before release; classified as a crianza
Diego Martínez Aroca dmartinez@bujanda.com
Derived from the Latin "Septcastelum,” Secastilla draws inspiration from the seven castles that once guarded the valley, serving as a final stronghold against successive waves of invasion. This enduring legacy is intertwined with the vines that have played a pivotal role in the Ebro Valley life since Roman times, with evidence of vine cultivation and elaboration from those ancient civilizations. Today, the steep slopes of Secastilla’s vineyards are home to the native Garnacha Tinta.
The roots of the Secastilla valley date back the Roman settlement in Labitolosa, nestled between the Cinca and Esera Rivers. This unique terroir yields wines that express the region’s distinctive grape varieties andcharacter. Secastilla is committed to preserving local biodiversity, aiming to give backto the earth a legacy better than the one inherited.
THE TEAM
José Ferrer, the manager and winemaker of Secastilla, hails from a village close to the vineyards. This makes him connect with the terroir in an extraordinary way. Accordingtohisunderstanding,theonlywaytoproduce wines is through respectful winemaking. His winemaking philosophy centers on respect for the terroir, with an innovative approach to allow vines and grapes to express themselves based on meteorological conditions.
Ferrer is particularly proud of the work that has led him torediscoverandpreservetheancientGarnachasofthe SecastillaValley.
Winemaker: JoséFerrer
Secastilla does not use any chemical additives such as fertilizers, herbicides or insecticides. Agroforestryinitiativesacrosstheestateinclude plantings of gall oak and Aleppo pine complemented by native aromatic and medicinal species such as thyme, rosemary, lavender and juniper. To further encourage biodiversity, the winery preserves habitats for vultures,kites,owlsaswellasbadgers,roedeer andwildboars.
TERROIR
The Secastilla valley lies at the northeastern end of Somontano, halfway betweenthetworoutesthatconnecttheSomontanowiththePyrenees.The valley benefits from a distinctive Continental microclimate that is ideal for mountain viticulture. The complex geology results in three main soil types, influencingtheorganolepticprofilesofthewines.
In the Guardia plot, the deep, rocky, well-drained soils sit atop sedimentary conglomerates. Poor in organic material, this Garnacha was planted in the 1940s. In the Purruego plot, there is an accumulation of thick elements fromthePyreneesinatypicalhillsidegeology.Itssouthorientationhelpsthe Garnacha planted here reach maturity during its long ripening cycle. The Almunias plot is a valley floor with clays and marls, planted with both GarnachaandGarnachaBlanca.
GOOD TO KNOW
The Guardia plot, with an amphitheatre shape, enjoys in an extraordinary way of 3 different sunorientations.
VITICULTURE & WINEMAKING
HERITAGE VINES
IntheGuardiaparcel,Secastillahasrestoredold-vineGarnachaplantedinthe1940s.Thevinesarelocatedonsmall,richly planted “bancales” (terraces) interspersed with almond, olive, apricot, quince and “melocotón de viña” (local white small peach) trees. Later, Secastilla planted a massal selection of local Garnacha vines in the Purrego plot in 2000, and in Almuniasin2010.Allvineyardsaredry-farmed,andeachplotisprunedandcultivatedaccordingtotheirindividualpruning characteristics.
ON-SITE VINIFICATION
Due to the steep and challenging geography of the vineyards, Secastilla has developed a mobile harvest and pre-vinificationtrailerthatallowstheteamtoselect,destem,chillandvatthegrapeson-sitebeforetransportingthefruitto thewineryundertemperature-controlledconditions.
The wines are vinified with the intention to show the high-altitude, low-yielding origin of Secastilla’s Garnachas. Pre-fermentativemacerationprecedesatemperature-controlledfermentation.AgingtakesplaceinFrenchoak,prioritizing fruitcharacter.
GarnachaisagrapevarietyrootedinSecastilla.Poor soils and dry conditions force the plants to send roots deep in the soils, resulting in low yields of concentrated grapes. The Continental surrounding forest and mountain vegetation also contributes to the aromatic profiles of the wines. Complex soils result in a characteristic minerality that will lead to finesseinthewine.
The Garnacha Blanca reflects the terroir with freshnessduetohighervineyardaltitudes,providing the wines with a rich and interesting aromatic complexity.
SECASTILLA PORTFOLIO:
Secastilla, La Miranda de Secastilla, La Miranda de Secastilla Garnacha Blanca
La Miranda De Secastilla
Garnacha Blanca DO Somontano
100% Garnacha Blanca
Vinification
Four months in French oak
Good to Know
Made from the first-run juice
Secastilla DO Somontano
Varieties
100% Garnacha
Vinification
10 months in French Allier oak
Good to Know
Garnacha from very old vines in the Secastilla Valley
SECASTILLA
Ctra. de Barbastro a Naval, km 3.7 22300 Barbastro Huesca
PAGODESECASTILLA.COM
Contact: Marta Molina Ballesteros mmolina@gonzalezbyass.es
The core mission of Valenciso is simple: to make exceptional, elegant Rioja. Valenciso was founded in Rioja Alta and dedicated to making Tempranillo by winemakers Luis Valentín and Carmen Enciso. After years of cellar and vineyard work in both France and Spain, they left their former jobs to lend their considerable experience and vision to Valenciso.
INNOVATE: Maximumexpression throughvinificationandaginginconcrete andFrench oak
HISTORY
Between both Luis Valentín and CarmenEnciso, they had worked with three of the biggest names in winemaking: Jean Gervais, Michel Rolland and Denis Dubourdieu. In 1998, after15 years in senior management of a prestigious winery in Rioja Alavesa, they wanted toreturn to Rioja Alta where they were born. Theychose this very boutique, personal project after working for large operations. Valentín jokesthat after 38 years working together, “Most people think Carmen and I are married...but we arejust business partners.”
THE TEAM
Luis Valentín and Carmen Enciso are the core of Valencisco. As owners and winemakers, they combine their years of experience making wine in Spain and France. They are joined by a “tasting committee” made up of José Hernández Rufs and Ana Ruiz. All together, they have more than 126 years of professional experience.
Winemakers: CarmenEncisoandLuisValentín
(integrated) viticulture. In 2017, they switchedtofullorganiccultivation.
TERROIR
Valenciso cultivates plots in several northern Rioja Alta municipalities: Ollauri, Briones, Haro, Rodezno, Gimileo, Zarratón and Villalba. Poor clay and limestone soils predominate, which coupled with the mild Atlantic climate, helps maintain the acidity in the Tempranillo that is adapted to this area. The soils also help retain some moisturetomoderatehydricstress.
Rioja Alta benefits from mostly Atlantic climate conditions. The milder temperatures and rainfall contribute to providing an optimum growing season. The grapes have a chance to ripen more steadily over time, allowing for the potentialofmorecomplexwines.
VITICULTURE & WINEMAKING
NORTHERN TEMPRANILLO
In order to bring out the classic and refined elements of Tempranillo from northern areas of Rioja Alta, Valenciso only harvests 1.82 tons per acre (4,500 kg/ha), well below the allowed 2.63 tons (6,500 kg/ha), in order to ensure the high qualityassociatedwithlowyields.Manualharvestingensuresarigorousselectioninthevineyard.
FERMENTATION IN CONCRETE, AGING IN OAK
Valenciso ferments their flagship red Reserva exclusively in concrete tanks to produce vivid wines with considerable longevity. Malolactic fermentation is spontaneous and also takes place in the concrete tanks. French oak aging lends elegance and richness, and time in barrel each year is determined by tasting. Valenciso renews one-third of their barrels eachyear.
Once barrel aging is complete, the wine is transferred back to the concrete tanks for sedimentation. Since concrete helps achieveamorecompletesedimentationofthewine,noclarificationorfiningisneeded.Theresultisaricherwine,andone thatisaptforvegansasnoanimalproductsareused.
GOOD TO KNOW
Valenciso prefers French oak to age their Reserva, but uses Caucasian oak to barrel-ferment Valenciso Blanco and toage their monovarietal bottling of Graciano.
The entry into Grandes Pagos was a milestone for Valenciso, and they are proud to be part of this selectgroup.OneofGPE’smostvaluablebenefits is sharing experiences and knowledge, and learningfromgreatcolleagues. variationstothesefactors.
For Valenciso, terroir means the identity of the clay-calcareous soil, the relative altitude of Rioja Alta, the Atlantic influence on the climate, the finesseoftextureoftheTempranillowithlowyield andthesoftextractioninthewinemakingprocess. All of these factors are evident in the finesse, eleganceandvivacityoftheirwines.
Why is Valenciso a Grandes Pagos de España winery?
VALENCISO PORTFOLIO:
Valenciso Blanco, Valenciso Reserva, Valenciso 10 Años Después
Valenciso Blanco
DOCa Rioja
Varieties
30% Garnacha Blanca, 70% Viura
Vinification
Barrel-fermented in Caucasian oak
Good to Know
Grapes from a vineyard planted in 1915
Valenciso Reserva
DOCa Rioja
Varieties
100% Tempranillo
Vinification
Around 20 months aging in French oak
Good to Know
Light-medium and medium toast barrels are used
LEARN MORE
Ctra. LR-313 Ollauri-Nájera 26220 Ollauri La Rioja
For more information about The Terroir Workshop, including updates on upcoming class schedules, please register here
