The red: Tempranillo at its most intense

100% Tempranillo. Hand-harvested, with a second selection in the winery.
Alcoholic fermentation is split between 500-litre oak barrels and a concrete vat. Ageing, around 8 months, follows the same split.

The result:

• Colour: deep cherry red, well covered, with rims of great intensity.
• Nose: high aromatic intensity, with plenty of red fruit reminiscent of blackcurrant, pomegranate and cherry, finishing with elegant toasted notes.
• Palate: juicy red-fruit tannins, good acidity giving freshness and weight.

Pairs well with small game and feathered game, wild mushrooms, red meat, duck and cheese. Recommended serving temperature is 17 °C; open the bottle an hour beforehand and serve in a large glass. Recent accolades: 95 points (Tim Atkin, Rioja 2021), 94 (2022), 96 (2024), 93 from James Suckling (2024), and a further 94 points in the Rioja 2025 Special Report.

The white: an ambitious Viura

100% Viura. Also hand-harvested, with selection in the winery.
Here, fermentation and ageing — around 8 months — are split between 500-litre oak barrels and a concrete amphora, on fine lees.

The result:

• Colour: bright straw yellow.
• Nose: hints of yellow fruit, such as quince and pear, intertwined with vanilla and elegant toasted notes.
• Palate: fresh and light, with a medium mid-palate showing citrus and mineral flavours, balanced acidity, and a long, saline finish.

Pairs well with seafood salpicón, shellfish, chargrilled fish, feathered game and cured cheese. Recommended serving temperature is between 14 °C and 16 °C; also open the bottle an hour beforehand and serve in a large glass. Its first major accolade: 93 points in the Rioja 2025 Special Report by Tim Atkin.

Two wines, one same standard

Hand-harvested. Rigorous selection. About 8 months of ageing split between barrel and a second vessel. The red, intense and spiced, for meat and game. The white, fresh and saline, for seafood and chargrilled fish. Different in character. Equal in standard.

This is not a new concern. For centuries, the wine world solved this challenge underground: with calados—traditional underground cellars carved into the earth that maintained a constant temperature throughout the year without any mechanical cooling. These historic cellars, also found in Rioja Alavesa, existed long before refrigerators. Today, without having to dig a cave beneath our homes, we can follow the same principles.

Temperature: the most important factor

Wine prefers stability over extreme cold. Ideally, it should be stored between 12 and 16°C (54–61°F), away from heat sources such as sunny windows, radiators, or appliances that generate heat. Frequent temperature fluctuations are far more harmful than a consistently slightly higher or lower temperature.

Avoid direct light

Light—especially sunlight—can damage wine over time. That is why many wine bottles are made from dark-colored glass. Store them in a dark place or, at the very least, away from direct sunlight.

Be careful when transporting wine by car

A car trunk in the middle of July can reach extremely high temperatures in a very short time. If you need to transport wine, try to do so during the cooler hours of the day, avoid leaving bottles inside a parked car in direct sunlight, and, for longer journeys, use an insulated bag or portable cooler whenever possible.

Once the bottle is opened

A white or rosé wine will stay in good condition for 2–3 days if properly sealed and refrigerated. A red wine can last slightly longer, especially if tightly recorked, although it is always best enjoyed as soon as possible to appreciate its full range of aromas and flavors.

Serve it at the right temperature

In summer, it is tempting to serve wine ice-cold, but a white wine served too cold loses much of its aroma, while a red wine served at room temperature on a hot day can feel heavy and overly warm.

Our Blanco Joven, fresh and fruity, is at its best when served between 8–10°C (46–50°F). Our Maceración Carbónica, for example, becomes even more refreshing when served slightly chilled, between 14–16°C (57–61°F). Wines with greater structure, such as our Selección Privada or 7 Varietales, are best enjoyed a little warmer, between 16–18°C (61–64°F), allowing their complexity to fully express itself.

With these simple precautions, every bottle will reach the glass in the best possible condition—ready to be enjoyed exactly as it deserves, even on the hottest days of the year.

The slope is steep. The soil, stony and clay-limestone in composition, retains very little water, forcing the vines to work hard to find it. That struggle is what gives the grapes their character. The vines that grow here, more than 50 years old, know this well: their roots have spent decades finding their way through this south-facing hillside, where yields are limited to just 4,000 kilograms per hectare. It is a demanding environment that produces a Viura with freshness, precision and a distinctive mineral personality.

This is a hillside that we have worked for generations. A vineyard we have seen evolve over the years, cared for with patience and dedication, and one that continues to speak of the land from which we come. The wine’s name is a tribute to our father, the man who believed in this plot and passed on to his children a deep devotion to caring for it.

Winemaking

The grapes are hand-harvested and carefully selected at the winery. Fermentation and ageing take place over approximately eight months on fine lees, combining 500-litre oak barrels and concrete amphorae. Two different materials, one shared purpose: to bring texture and complexity while preserving freshness and identity.

In the Glass

Bright straw-yellow in colour. The nose reveals aromas of quince and pear, accompanied by delicate notes of vanilla and elegant toasted nuances. On the palate it is fresh, light and well-balanced, with citrus and mineral flavours supported by a vibrant acidity that extends the finish. The aftertaste is long and saline, leaving a clean and honest impression.

Best enjoyed between 14°C and 16°C, opening the bottle one hour before serving and pouring into a large wine glass. It pairs particularly well with seafood salad, shellfish, grilled fish, game birds and aged cheese.

A Wine That Will Not Always Be Available

DOCa Rioja has recognised this plot as a Viñedo Singular (Single Vineyard), and Tim Atkin awarded it 93 points in his Rioja 2025 Special Report. Yet beyond these accolades, Las Laderas de José Luis Blanco is only produced in vintages when the grapes achieve exceptional quality. It will not be available every year. This decision reflects our philosophy: respecting the vineyard, the vintage and the story behind every bottle.

Flowers that don’t look like flowers

The vine does not bloom like a rosebush. Its flowers are tiny, without showy petals, grouped in small clusters known as inflorescences. What we see in the vineyard these weeks are thousands of minuscule green-yellow spheres—flower buds—that open by shedding their caps and exposing their stamens to the air.

It is not visually spectacular, but those who know the vineyard understand what is at stake during these days.

Why does it matter so much?

Flowering is the bridge between the vine and the future bunch. Each pollinated flower becomes a grape. If the flower does not set—due to cold, heavy rain, excessive wind, or extreme heat—the berry does not form, and the harvest can be seriously reduced.

The winegrower cannot do much during these days. Only observe and respect the plant’s rhythm. It is a moment that requires special attention.

Our vineyards these days

This May has brought contrasts. A cool and sunny start, with typical spring temperatures, has given way to an unusual heatwave for this time of year. In just a few days, the thermometer has risen by almost 20 degrees, creating conditions that are not the most typical during flowering.

Fruit set is progressing, and the first berries are beginning to take shape. But with this early heat, walks through the vineyard are not just for observation—they are also for searching. Bending down, separating leaves, looking closely at what cannot be seen at a glance.

Monitoring is also part of the job

In one of our recent inspections, we found what you see in the photo: a grapevine moth larva (Lobesia botrana) nestled among the newly set berries. A small, almost invisible finding, yet with the potential to cause damage if not detected in time.

The grapevine moth is one of the most significant vineyard pests in Spain. Its first generation coincides exactly with flowering, attacking floral organs and newly formed berries. Detecting it early makes all the difference.

That is why being in the vineyard every day, with eyes wide open, is an essential part of the craft. Knowing each plot well, being present, touching the plants with your hands. When something is detected in time, it can be addressed with good judgment. When it is overlooked, the problem grows unseen.

At Dominio de Berzal, we closely monitor the evolution of each vineyard during these weeks. Not because the situation is worrying—it is not—but because this is how we understand our work: with eyes open and feet on the ground.

Wine begins here

When you uncork a bottle of Dominio de Berzal, at any time of year, what you have in your glass began on days like these. On a May morning, with the sun already high over the vineyards of Rioja Alavesa, hands inspecting cluster by cluster, and thousands of tiny flowers slowly turning into grapes. We like to remember it. And we like to share it with you.

If there’s one area that has truly earned its place as a “comfort zone” (in the best sense) for wine enthusiasts, it’s Rioja Alavesa. But what makes it so special that it’s always a safe
bet to order a glass from this region?

Balance: its hallmark

Rioja Alavesa is a land of contrasts. The freshness of the Cantabrian influence meets the warmth of the Mediterranean sun, and that climatic tension is what gives its wines such
balance. Unlike other regions where wines can be overly powerful or too light, here you find the sweet spot: wines with body and structure, yet with a freshness that invites the
next sip. It’s the kind of wine that never tires the palate—perfect for both a quick bite and a full three-course meal.

Variety for every moment of the day

Another reason this region dominates bar counters is its versatility. Whatever you’re looking for, Rioja Alavesa has an answer:

• If you want something vibrant: the iconic carbonic maceration wine. This traditional young wine is an explosion of fruit and probably the most faithful
  companion to tapas culture.
• If you’re after elegance: wines aged in oak here tend to be very refined. The wood doesn’t overpower the wine—it complements it, allowing the fruit to remain the star.
• If you want something different: the region’s whites, often made with Viura, are enjoying a revival, offering a surprising combination of texture and freshness.

The human touch

What truly makes Rioja Alavesa special is its people. It’s a land of small villages where most wineries are family-run projects. There’s an almost sacred respect for the land and a
way of working that is passed down from generation to generation. When you order a wine from this region, chances are there’s a family behind it who knows every vine personally.

A piece of Rioja Alavesa in your glass

At Dominio de Berzal, we are part of this landscape and this way of understanding winemaking in Baños de Ebro. Our mission is simple: that when you come across one of our bottles in a bar, you feel you’ve made the right choice. From our young carbonic maceration wine to our signature creations, we craft each one with the freshness and
elegance that make this region unique. If you come across us on your next outing, we hope you enjoy the work that the three brothers pour so much care into.

Right now, in the vineyards of Rioja Alavesa, the vines are in the bud swelling stage. The buds are starting to swell, and almost without noticing, the first shoots appear. This is the visible beginning of a new vintage.

This moment sets the rhythm for everything that will follow. The plant reactivates, the root system resumes its function, and the vine starts growing strongly, shaped by the climate, the soil, and careful vineyard management. It’s a brief, but decisive, stage.

Bud Swelling: the first sign of life

Bud swelling is the phase in which the buds, closed all winter, begin to swell.

At first glance, the vine may still seem dormant, but internally, the plant is already active. Sap starts circulating, temperatures rise slightly, and the vine prepares to grow.

It’s a very delicate moment, as any sudden change—such as a late frost—can directly affect the plant’s development.

Shoot Emergence: the vineyard turns green

Soon after comes shoot emergence. The buds open, and the first green shoots appear, small and fragile, which will develop into shoots, leaves, and eventually clusters.

The vineyard changes completely. What a few weeks ago was bare wood now begins to fill with life.

Shoot emergence is not only the visible start of the new vintage, it also largely determines the vine’s potential. The number and quality of the shoots will influence the balance of the plant and shape the entire growth cycle.

A new cycle… also in the glass

This awakening of the vine coincides with a natural shift in how we enjoy wine. Days grow longer, temperatures soften, and we naturally look for fresher, lighter, and more lively wines.

At this time of year, two Dominio de Berzal wines are especially suited:

Parcelas Viura, a white that expresses freshness and balance, with an acidity that adds tension and lengthens the finish. Perfect for appetizers, light meals, or simply enjoying in the sun.

Graciano, a red with a more agile and vibrant profile, marked by a fresh touch that makes it unique and very versatile at this time of year.

What we see today in the vineyard—the small shoot just breaking through—is the origin of everything that will come.

Spring doesn’t just start a new cycle in the vineyard. It also shapes the style of the wines we enjoy in this season: fresh, balanced, and lively.

Not Just About Turning One Hundred

A centenary vineyard is defined by vines that are more than a century old. These plants are true survivors, having withstood historic plagues and extreme weather
conditions over the decades. As Iñigo explains, their value lies in their resilience: “They are pre-phylloxera vines, dating back to before the phylloxera plague, which have
adapted and endured in this land for more than a century.” Having overcome so much, they have developed very deep root systems that allow them to reach nutrients other
vines cannot access and to self-regulate naturally.

Quality Over Quantity

One of the most fascinating characteristics of these vines is their low yield. As elderly plants, they produce fewer clusters, but what they offer is of exceptional quality.
Iñigo uses a very illustrative analogy: “These vines concentrate more fruit within each berry, with more intense and riper flavors. It’s a bit like the difference between perfume
and cologne; centenary vineyards are that concentrated perfume, while younger vineyards would be the cologne.”

Moreover, caring for them is an act of respect for the past:

Bush-trained vines (gobelet system): They are maintained using the traditional training system.
Manual cultivation: The work is done by hand, respecting the viticultural practices passed down from generation to generation.

Wines with Identity and Soul

How does all this effort translate into the glass? The result is wines with high aromatic intensity and enviable structure. Thanks to the vine’s natural selfregulation,
the balance and ripeness achieved are, in Berzal’s words, “almost perfect. Beyond technique, however, there is an emotional factor. “They are wines with a story
behind them; the passage of generations grants them a unique identity and soul.” At our winery, we have the privilege of caring for a centenary vineyard in the “La
Salmuera” parcel. From this very special corner comes one of our most distinctive projects: Recient. What makes this project unique is that, starting from a vineyard
with more than one hundred years of history, we dare to craft a young wine. It is our way of bottling the freshness of the present with the wisdom of the past.

Dominio de Berzal Crianza 2022: depth and elegance

Crianza 2022 comes from vineyards that are over 40 years old, where low yields and highly controlled viticulture allow us to work with grapes of great concentration and balance. The harvest is done by hand, taking care of each bunch from the vineyard to the winery. The wine is then aged for 12 months in French and American oak barrels, where it gains complexity and structure without losing its fruity identity.
The result is a wine with an intense cherry red colour and high intensity, clean and bright, which already shows youth and firmness in the glass. On the nose, even before swirling, there are hints of ripe black fruits accompanied by fine roasted notes. When oxygenated, mineral notes and hints of wild berries appear, integrated with elegant touches of vanilla and cedar from the ageing process. On the palate, it is warm and enveloping from the outset. It is a structured but accessible wine, complex but harmonious.

At the table, the Crianza 2022 reveals its full character. It pairs well with quality cured meats and cheeses, and has a special affinity with grilled meats, traditional roasts and small game dishes. Even oily fish cooked over a fire find a balanced ally in this wine.

This new vintage continues a tradition that has been recognised with several awards. This year, Dominio de Berzal Crianza 2022 was awarded the gold medal at the Brussels World Competition. The 2021 vintage also won a medal at the same competition in 2021.

Dominio de Berzal Carbonic Maceration 2025: energy turned into wine

In contrast to the pause of the Crianza, the Maceración Carbónica 2025 represents the celebration of the new cycle. It comes from several of the winery’s estates and is made using the traditional carbonic maceration method, a historic technique in Rioja Alavesa that preserves the purest and most fruity expression of the grape.

In the glass, it has a bright red colour with vivid violet hues, reflecting its youth. The nose is frank and expressive, dominated by aromas of red berries such as strawberries, redcurrants and raspberries. When swirled, delicate floral notes appear alongside hints of forest fruit and a subtle touch of liquorice. On the palate, it is silky and fresh. The tannins are soft, making it an accessible, straightforward and very pleasant wine to drink.

Its fresh, fruity profile makes it particularly versatile at the table. It is perfect for appetisers, cold meats and informal meals, but also pairs well with rice dishes, grilled fish, semi-cured cheeses and both white and red meats.

Same origin, two ways forward

The Crianza 2022 and the Maceración Carbónica 2025 are two different interpretations of the same land. One reflects the passage of time and the elegance that ageing brings; the other, the energy of the Rioja Alavesa tradition.

At Dominio de Berzal, we continue to follow a path that began decades ago. It is a long journey, built on experience, respect for the vineyard and a passion for wine. Each new vintage is a step forward. And each step confirms that tradition does not stand still: it evolves, renews itself and continues.

Each vintage has its own personality. Each harvest demands respect, observation and experience. This is how tradition and renewal intertwine at Dominio de Berzal.

Dominio de Berzal Crianza 2022: depth and elegance

Crianza 2022 comes from vineyards that are over 40 years old, where low yields and highly controlled viticulture allow us to work with grapes of great concentration and balance. The harvest is done by hand, taking care of each bunch from the vineyard to the winery. The wine is then aged for 12 months in French and American oak barrels, where it gains complexity and structure without losing its fruity identity.

The result is a wine with an intense cherry red colour and high intensity, clean and bright, which already shows youth and firmness in the glass. Even before swirling, the nose reveals hints of ripe black fruits accompanied by fine roasted notes. When oxygenated, mineral notes and hints of wild berries appear, integrated with elegant touches of vanilla and cedar from the ageing process. On the palate, it is warm and enveloping from the outset. It is a structured but accessible wine, complex but harmonious.

At the table, the Crianza 2022 reveals its full character. It pairs well with quality cured meats and aged cheeses, and has a special affinity with grilled meats, traditional roasts and small game dishes. Even oily fish cooked over a fire find a balanced ally in this wine.

This new vintage continues a tradition recognised with several awards. This year, Dominio de Berzal Crianza 2022 was awarded the gold medal at the Brussels World Competition. The 2021 vintage also won a medal at the same competition in 2021.

Dominio de Berzal Carbonic Maceration 2025: energy turned into wine

In contrast to the Crianza, the Maceración Carbónica 2025 represents the celebration of the new cycle. It comes from several of the winery’s estates and is made using the traditional carbonic maceration method, a historic technique in Rioja Alavesa that preserves the purest and most fruity expression of the grape.

In the glass, it is bright red with vivid violet hues, reflecting its youth. The nose is frank and expressive, dominated by aromas of red berries such as strawberries, redcurrants, and raspberries. When swirled, delicate floral notes appear alongside hints of forest fruit and a subtle touch of licorice. On the palate, it is silky and fresh. The tannins are soft, making it an accessible, straightforward, and very pleasant wine to drink.

Its fresh and fruity profile makes it particularly versatile at the table. It is perfect for appetizers, cold cuts, and informal meals, but it also pairs well with rice dishes, grilled fish, semi-cured cheeses, and both white and red meats.

One origin, two ways forward

The Crianza 2022 and the Maceración Carbónica 2025 are two different interpretations of the same land. One reflects the passage of time and the elegance that aging brings; the other, the energy of the Rioja Alavesa tradition.

At Dominio de Berzal, we continue to follow a path that began decades ago. It is a long path, built on experience, respect for the vineyard, and a passion for wine. Each new vintage is a step forward. And each step confirms that tradition does not stand still: it evolves, renews itself, and continues.

Iñigo Berzal, the winery’s winemaker, clarifies this fundamental issue for understanding the quality cycle of our wines.

The importance of the “vegetative pause”
The secret to why the cold does not damage the plant in January, but can be fatal in May, lies in the state of the vine. During the winter, the plant is in vegetative dormancy, asleep or dormant. In this state, the cold does not affect it negatively.

Vegetative dormancy is the winter rest period during which the vine stops growing and ceases visible activity to protect itself from low temperatures. During this phase, the plant enters a state of dormancy where sap stops actively circulating and leaves fall, allowing the vine to concentrate its energy on its woody structures. It is a natural survival response that occurs whenever the plant is dormant, preventing extreme cold from damaging its vital tissues.

This period coincides with the coldest months of the year and usually lasts from late fall to early spring, when rising temperatures reactivate the biological cycle. The importance of this phase lies in the fact that it allows the vine to strengthen and prepare for the next harvest.

However, the scenario changes dramatically when spring arrives. As our winemaker points out: “Spring frosts are not good because the vegetative state is no longer dormant.” At that point, the sap is already flowing and the new shoots are exposed; a sudden drop in temperature would freeze those shoots, compromising the harvest.

The three great benefits of winter

When the cold and snow arrive in moderation, without reaching historic extremes such as those of the famous Filomena storm, it brings us three competitive advantages for wine quality:

Strategic water reserve: Snow is a form of slow irrigation. As it melts slowly, the water penetrates deeply and gradually into the soil, increasing the water reserves that the vines will need to withstand hot summers.

Natural disinfection: Extreme cold acts as a biological “cleaner.” It helps eliminate microorganisms and small insects that live in wood and could survive milder winters, becoming pests when spring arrives.

Wood healing: After pruning, the cold helps the wood heal faster and better, protecting the plant’s structure for the new cycle.

Disinfect, nourish, and strengthen

For Dominio de Berzal, a proper winter is the key to healthy, balanced vines. The cold disinfects, the snowmelt nourishes, and the rest period strengthens. So, the next time you see snow on our vineyards, remember that nature is quietly working away for the next vintage.