The Rioja Alavesa lies alongside the banks of the Ebro and is protected by the southern slopes of the Cantabria Mountain Range. From there, the district descends in terraced slopes, and the location has contributed to the creation of a privileged microclimate for the growth of the vines ("sun facing", as the winegrowers say). Winegrowing in Álava dates back to before Roman times.

Visiting the Rioja Alavesa means you can sample the quality of wines with their own personality. They enjoy well-earned recognition, several factors have contributed to this: the clay-lime soils, excellent for ensuring that vines absorb the necessary moisture, and the land structure, in terraces and small plots; the climate, with its Atlantic-Mediterranean influence, which protects the area from the cold winds of the North; the location of the vineyards, at heights between 400 and 700 metres above sea level; the local grape varieties: "tempranillo” and “graciano"; the work of the people, who have inherited the wise legacy of previous generations, and finally technology, indispensable for ensuring that the wines adapt to the requirements demanded of them.

There are a large number of brands under the Denominación de Origen Calificada Rioja (Qualified Designation of Origin Rioja). According to the provisions of this Designation, the types of grapes that can be used under this label are, in reds: Tempranillo, Garnacha, Graciano and Mazuelo. And in whites: Viura, Malvasía and Garnacha Blanca.

Around 79% of the wine produced in the Rioja Alavesa is made using Tempranillo.

Drinkers of reds can choose from vino joven (young wine), or aged wines such as crianza, reserva or gran reserva.

Most of the young wines follow the traditional method of carbonic maceration, in which whole clusters of grapes are fermented in a lake for between 7 and 10 days. Once free of skins and stalks, the must obtained is transferred to vats where it completes its fermentation.

This "Wine of the Year” or “Young Wine” has a fruity palate and is very pleasant and easy to drink.

"Crianza”, “Reserva” and “Gran Reserva" wines are produced by the Bordelaise procedure, i.e. de-stemming, which means breaking the grape and removing the stalks, and transferring the must to a vat with the fruit pulp for a period of seven days. From here it goes on to the malolactic fermentation tanks, and is finally transferred to casks for ageing. These are wines recognised inter-nationally, and many of them have received prizes at the top wine-tasting competitions.Lately, the limelight has been stolen by the "New Signature Wines", which stand out owing to their careful production and the high quality achieved.

But there is nothing better than getting to know this world from close up. From the old cellars, which have been in use since the Middle Ages, to the most modern winemaking facilities, the abundance of wineries allows visitors to experience wine culture in every corner of the district. Most wineries allow visits where they will explain the differences between the wines and the processes they undergo, allowing visitors to contemplate the great fermentation vats, the casks for ageing and the wine racks full of bottles.

The visits also offer tastings to allow visitors to discover the wines’ aromatic complexity. As well as being able to buy wine, if they book in advance, visitors can stay for a meal at those wineries with a dining room.

One mark of identity that also shows the conjunction between the traditional method of wine production and the latest techniques, is provided by the new buildings of some of the better known brands, commissioned to well-known architects such as Frank O’Gehry and Santiago Calatrava, amongst others.