TERROIRS AND VARIETIES
WITH INNOVATION IN RIOJA AS A HALLMARK
Bodegas Vivanco’s commitment to innovation in the production of DOCa Rioja wines, led by Rafael Vivanco, has been evident for years through its research into native grape varieties from the region and their adaptation to the finest terroirs within the appellation. Working from 300 hectares of estate-owned vineyards, Bodegas Vivanco combines tradition with cutting-edge approaches, resulting in some of the most original wines in this Designation of Origin.
Sus monovarietales Colección Vivanco Parcelas de Garnacha, Colección Vivanco Parcelas de Mazuelo, Colección Vivanco Parcelas de Maturana Tinta y Colección Vivanco Parcelas de Graciano, y sus vinos de finca Colección Vivanco 4 Varietales y Colección Vivanco 4 Varietales Dulce de Invierno, han descubierto las inmensas posibilidades de las variedades riojanas para elaborar vinos con personalidad propia, siempre que se cultiven en los terruños apropiados.
No podemos olvidar la reinterpretación de las categorías clásicas de Rioja con vinos de perfil moderno como Vivanco Crianza y Vivanco Reserva, y la incorporación de variedades, como las también autóctonas Tempranillo Blanco y Maturana Blanca, a su Vivanco Lías Finas Viura-Tempranillo Blanco-Maturana Blanca, o la Garnacha Blanca dentro del original coupage de Vivanco Rosé Lías Finas.
Finally, there is its commitment to the new Rioja categories introduced in 2017 (Viñedo Singular, Vino de Pueblo and Espumoso de Calidad), for which Bodegas Vivanco was the first winery in Rioja to champion them, with wines from each category available on the market since 2023.
VIVANCO: THE FIRST RIOJA WINERY TO COMMIT TO THE THREE NEW RIOJA CATEGORIES
Being first is not insignificant. Behind every step we take at Bodegas Vivanco there is a carefully considered reason: to move forward and adapt to changing times, further strengthening, if possible, our commitment to innovation across all our wines.
When, in 2017, the Regulatory Council approved the introduction of three new Rioja categories (Quality Sparkling Wine, Vino de Municipio—now Vino de Pueblo—and Viñedo Singular), our hearts beat faster. We had a magnificent opportunity to once again demonstrate the full potential of our vineyards and to continue being pioneers in the dissemination of Wine Culture through these new categories. The first step was Quality Sparkling Wine.
With Rafael Vivanco leading the development of the new regulations from the Technical Commission of the Regulatory Council, in 2020, in the midst of the pandemic, we presented the first Rioja Reserva sparkling wine, Vivanco Cuvée Inédita Reserva Extra Brut, from the 2017 vintage. One year later, in 2021, we launched its rosé version, Vivanco Cuvée Inédita Reserva Extra Brut Rosé, the first sparkling wine of this colour in the entire appellation.
The next step, almost in parallel, was the category then known as Vino de Municipio, later renamed Vino de Pueblo. In 2022, we placed Briones at the centre with Vivanco Brunes 2019. A Vivanco red through and through; based on organic viticulture and innovation, with the Maturana Tinta variety (10%) accompanying Tempranillo (90%). Two estate-owned vineyard parcels, Orizabal and La Isla, and a single objective: to place Briones and its terroir in the position it deserves.
As a culmination, in 2023, we devoted all our efforts to showing the world the personality of two unique parcels located in Briones. Thus were born our two Viñedo Singular wines: Vivanco La Isla red and Vivanco La Isla white Pie Franco. Two stories that speak of the uniqueness of a place and its circumstances. Two wines that, once again, through organic viticulture, place humankind face to face with nature.
HARVEST
At Vivanco, all grapes are harvested by hand in small 10 kg boxes to protect their integrity from the very first moment. The optimal harvesting time is determined through plot-by-plot tasting, thus ensuring perfect ripeness.
Once at the winery, the grapes are cooled for 24 hours in a refrigerated chamber at 3 °C. This cold maceration technique allows for gentle extraction of color and aromas, preserving the true character of the fruit to the fullest.
MAP OF VARIETIES AND TERROIRS
