Bodegas Abeica
Abalos, Rioja
| Location | Abalos, San Vicente de la Sonsierra. 35ha |
| Grapes | Viura, Garnacha, Mazuelo |
| Viticulture | Organic (not certified) |
| Producer | Ricardo Fernandez Medina |
| Website | bodegasabeica.com |
| Location | Abalos, San Vincente de la Sonsierra |
| Grapes | Viura, Garnacha, Mazuelo |
| Viticulture | Organic (not certified) |
| Producer | Ricardo Fernandez Medina |
| Website | bodegasabeica.com |
Abeica is winery currently under the watch of the fourth generation - with the fifth already cutting their teeth. Do not for one second though assume that this historic connection bears the weight of conforming to brand Rioja. During the 1990's the winery was successful at home and abroad. Growing year -on-year, buying in grapes from neighbouring properties to fuel their growth. The four siblings, Isabel, Ricardo, Pachi and Raul decided to pull back from this and return to a true family project using only their own vines and their combined skills. Vineyards are mainly clay-calcerous between 450-590 metres and enjoy the protection of the Sonsierra mountain range. Vintage employs the entire extended family to hand pick and bring in the harvest to the gravity-fed winery. Fermentation is generally whole bunch under carbonic maceration. There is a refreshing hands - off appoach, letting nature do the work which leads to freshness accross the range. It truly feels like Rioja with the light let in.
Bodegas Abeica Wines
| Abaris | 100% Viura from a single parcel of old vines in the village of Abalos. Fermented and aged in 500 litre French oak for 12 months, no MLF and no battonage. The nose is lifted and lime infused, with touches of greengage and bergamot. The palate is textured, refined with weight lifted by acidity. There is sweet ripe fruit to the finish and refined elegance to the end. |
| Chulato | Chulato is the house wine of Abeica, created by Richi and David's Grandfather as one of the first bottled wines of this estate. The blend is always Tempranillo with a touch of Viura, fermented in stainless steel tank using carbonic maceration. The resulting wine is fresh, bright and pure, with juicy palate fruit and delicious acidity. The age of the vines and quality of the terroir underpins the easy going nature to create subtle complexity. |
| Coleccion de Vinyedos | The new vintage is now a blend, 85% Tempranillo, 10% Garnacha and 5% Viura. The vines are over 100 years old and located in Abalos showcasing the quality of this village as one of the great terroirs of Rioja. The wine is destemmed, fermented in stainless steel and aged in part concrete and part 500 litre oak for 12 months. The result is a revalation, with complex blue fruit, lifted aromatics, super balance and honed tannins. The finish is exceptional too. |
| Longrande Reserva | 100% Tempranillo. Fruit from older vineyards in Abalos, one of the highest villages in Rioja Sonsierra, north of the Ebro. Hand-harvested into gravity-fed concrete tanks. Carbonic maceration followed by 29 months in old French and American 225l barriques. A rare beast showing true elegance. A world away from the modern, over-extracted style. |
| Larrumbe | One of the highest vineyards of Mazuelo in Rioja, this wine is produced from old vines grown at 590 metres. The parcel produces around 1500 bottles of elegant, perfumed wine aged in old demi muid for 9 months. The freshness and elegance of the wine is a hallmark of both the bodegas and the terroir, and the 2020 vintage, warmer than 2021, harnesses this to great effect. |
| Carronillo | A blend of Garnacha, Mazuelo, Viura and Tempranillo co planted in one of the highest plots in the village. 50yo vines planted on shallow clay and limestone, which adds a detail of minerality to the core of the wine. This vintage is the most refined yet and the wine sings in the glass. There is great depth in the palate alongside sophisticated tannins and fruit concentration. |
| El Bardallo | Becoming one of the most sought after cru in San Vicente, Bardallo produces wines of singular aromatic elegance and silky tannins. A blend of 50% Tempranillo, 5% Garnacha Tinta, 40% Viura and 5% Garnacha Blanca and Torrontes planted on sandy soil over limestone and clay. The first vintage from the brothers is quite exceptional, with fresh blue fruit, touches of blood orange and layered spice. The palate is long and silky, lifted with citrus acidity and refined tannins. It is an amazing wine. |
| Abaris | 100% Viura from a single parcel of old vines in the village of Abalos. Fermented and aged in 500 litre French oak for 12 months, no MLF and no battonage. The nose is lifted and lime infused, with touches of greengage and bergamot. The palate is textured, refined with weight lifted by acidity. There is sweet ripe fruit to the finish and refined elegance to the end. |
| Chulato | Chulato is the house wine of Abeica, created by Richi and David's Grandfather as one of the first bottled wines of this estate. The blend is always Tempranillo with a touch of Viura, fermented in stainless steel tank using carbonic maceration. The resulting wine is fresh, bright and pure, with juicy palate fruit and delicious acidity. The age of the vines and quality of the terroir underpins the easy going nature to create subtle complexity. |
| Coleccion de Vinyedos | The new vintage is now a blend, 85% Tempranillo, 10% Garnacha and 5% Viura. The vines are over 100 years old and located in Abalos showcasing the quality of this village as one of the great terroirs of Rioja. The wine is destemmed, fermented in stainless steel and aged in part concrete and part 500 litre oak for 12 months. The result is a revalation, with complex blue fruit, lifted aromatics, super balance and honed tannins. The finish is exceptional too. |
| Longrande Reserva | 100% Tempranillo. Fruit from older vineyards in Abalos, one of the highest villages in Rioja Sonsierra, north of the Ebro. Hand-harvested into gravity-fed concrete tanks. Carbonic maceration followed by 29 months in old French and American 225l barriques. A rare beast showing true elegance. A world away from the modern, over-extracted style. |
| Larrumbe | One of the highest vineyards of Mazuelo in Rioja, this wine is produced from old vines grown at 590 metres. The parcel produces around 1500 bottles of elegant, perfumed wine aged in old demi muid for 9 months. The freshness and elegance of the wine is a hallmark of both the bodegas and the terroir, and the 2020 vintage, warmer than 2021, harnesses this to great effect. |
| Carronillo | A blend of Garnacha, Mazuelo, Viura and Tempranillo co planted in one of the highest plots in the village. 50yo vines planted on shallow clay and limestone, which adds a detail of minerality to the core of the wine. This vintage is the most refined yet and the wine sings in the glass. There is great depth in the palate alongside sophisticated tannins and fruit concentration. |
| El Bardallo | Becoming one of the most sought after cru in San Vicente, Bardallo produces wines of singular aromatic elegance and silky tannins. A blend of 50% Tempranillo, 5% Garnacha Tinta, 40% Viura and 5% Garnacha Blanca and Torrontes planted on sandy soil over limestone and clay. The first vintage from the brothers is quite exceptional, with fresh blue fruit, touches of blood orange and layered spice. The palate is long and silky, lifted with citrus acidity and refined tannins. It is an amazing wine. |