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.
SINCE 2020
KEY FACTS CLIMATE: Atlantic climate; average
VINE: 72 acres (30 ha) divided in 23 plots
temperature 52°F (12°C)
ELEVATION: 1,476 - 2,001 feet (450 - 610 meters)
KEY VARIETALS: Tempranillo, Graciano, Viura, Garnacha Blanca
SOILS: Calcareous-clay
ECO: Practicing organic with some
CLASS: DOCa Rioja
INNOVATE: Maximum expression
biodynamic methods
through vinification and aging in concrete and French oak
HISTORY Between both Luis Valentín and Carmen Enciso, they had worked with three of the biggest names in winemaking: Jean Gervais, Michel Rolland and Denis Dubourdieu. In 1998, after 15 years in senior management of a prestigious winery in Rioja Alavesa, they wanted to return to Rioja Alta where they were born. They chose this very boutique, personal project after working for large operations. Valentín jokes that after 38 years working together, “Most people think Carmen and I are married...but we are just business partners.”
SUSTAINABLE VALUES Valenciso believes that the vineyard is the life of the winery. Calling themselves “caretakers of the vineyard,” the winery team goes to great effort to keep their vines and soil healthy. Since 2006, the winery has pursued entirely sustainable (integrated) viticulture. In 2017, they switched to full organic cultivation.
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: Carmen Enciso and Luis Valentín
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 moisture to moderate hydric stress. 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 potential of more complex wines.
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 quality associated with low yields. Manual harvesting ensures a rigorous selection in the vineyard. 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 each year. Once barrel aging is complete, the wine is transferred back to the concrete tanks for sedimentation. Since concrete helps achieve a more complete sedimentation of the wine, no clarification or fining is needed. The result is a richer wine, and one that is apt for vegans as no animal products are used.
GOOD TO KNOW Valenciso prefers French oak to age their Reserva, but uses Caucasian oak to barrel-ferment Valenciso Blanco and to age their monovarietal bottling of Graciano.
Singularities of the Winery
How is the terroir reflected in the wines of Valenciso? The notion of terroir is the result of five factors: climate, soil, orography, grape variety and human intervention. This explains why each wine produced is so different from another with small variations to these factors. For Valenciso, terroir means the identity of the clay-calcareous soil, the relative altitude of Rioja Alta, the Atlantic influence on the climate, the finesse of texture of the Tempranillo with low yield and the soft extraction in the winemaking process. All of these factors are evident in the finesse, elegance and vivacity of their wines.
Valenciso strives to express the elegance of the Atlantic influence on the northern parcels of Rioja Alta, a product of 100% clay-calcareous soils in the vineyards, and the use of concrete vats.
Why is Valenciso a Grandes Pagos de España winery? The entry into Grandes Pagos was a milestone for Valenciso, and they are proud to be part of this select group. One of GPE’s most valuable benefits is sharing experiences and knowledge, and learning from great colleagues.
VALENCISO PORTFOLIO: Valenciso Blanco, Valenciso Reserva, Valenciso 10 Años Después
Valenciso Blanco
Valenciso Reserva
DOCa Rioja
DOCa Rioja
Varieties
Varieties
30% Garnacha Blanca, 70% Viura
Vinification Barrel-fermented in Caucasian oak
Good to Know Grapes from a vineyard planted in 1915
LEARN MORE VALENCISO
100% Tempranillo
Vinification Around 20 months aging in French oak
Good to Know Light-medium and medium toast barrels are used
Ctra. LR-313 Ollauri-Nájera 26220 Ollauri La Rioja VALENCISO.COM @VALENCISORIOJA Contact: Carmen Enciso Email: valenciso@valenciso.com
For more information about The Terroir Workshop, including updates on upcoming class schedules, please register here.