Carbonic Maceration: the most straightforward

It’s Tempranillo with a touch of Viura (92% and 8%) to bring out the fruit. The whole bunches go straight into the tank, ferment for around 10 days and are then pressed. The result is a young, bright red wine with aromas of strawberries, redcurrants and raspberries; it’s silky with soft tannins. It’s best enjoyed at 14 degrees, with appetisers, cured meats or rice dishes.

Crianza: the balance

It’s 95% Tempranillo and 5% Graciano, from vineyards over 40 years old, aged for 12 months in French and American oak barrels. It has aromas of ripe black fruits, vanilla and cedar, and on the palate it is warm and enveloping, with a long finish. It is the perfect accompaniment when served at 17 degrees, with cured meats, grilled meats or small game.

Selección Privada: the most meticulously crafted

It is 100% Tempranillo from vineyards over 70 years old, produced using the ‘pisage’ method and aged for 18 months in French oak. It is powerful and silky, with black fruit, pepper and a long finish with salty undertones. Try it at 17 degrees too, with stewed meat, grilled meat or large game.

How to choose

If you’re looking for something light to accompany an aperitif or a rice dish, go for the Maceración Carbónica. For a meal with friends or a dinner at home, choose the Crianza. And for a special occasion, or when the menu features game or a slow-cooked stew, opt for the Selección Privada.

Three wines and three moments, all rooted in the same land.

Choosing Before Picking

When grapes are harvested by hand, each bunch is inspected before it goes into the picking basket. We decide which bunches to keep, which to leave behind, which are ready and which need more time. This bunch-by-bunch selection is why we hand-pick most of our grapes.

To be fair, mechanical harvesters have improved considerably and now do a very good job. Even so, harvesting in Rioja is still predominantly done by hand, and we prefer to leave that decision in human hands.

What You Taste in the Glass

Grapes selected bunch by bunch arrive at the winery in better condition, and that is the first thing that makes its way into the wine. The more carefully we select the grapes in the vineyard, the less we need to correct later on. It is a slower, more demanding way of working, but we believe it allows each grape variety and each vineyard plot to express itself at its best.

A Way to See for Yourself

Soon, you will be able to experience this with the grapes from the current vintage. We are already working on Recient, the first wine of each new harvest, made using carbonic maceration. The whole bunches are placed directly into the fermentation tank, where they ferment before being pressed, and fermentation then continues with the must. This method only works if the grapes arrive intact, making it the best demonstration of how we harvest at Dominio de Berzal.

We will keep you updated as the process unfolds.

Six wines, one experience

The pack brings together a carefully curated selection that spans the full range of the winery’s wines, from the freshest whites to the most full-bodied reds:

• Laderas Viura
• Parcelas Viura
• Parcelas Garnacha
• Laderas Tempranillo
• Graciano
• Selección Privada

This combination allows you to explore different styles and varieties in a single tasting, making it ideal both for those already familiar with Dominio de Berzal and for those trying its wines for the first time.

A T-shirt featuring the brand’s logo

To complement the pack, Dominio de Berzal is giving away an exclusive T-shirt, available in adult sizes (S, M, L, XL and XXL) and in two colours: turquoise green and white. It’s a way of carrying the essence of the winery beyond the dining table.

Price and availability

The complete pack, including all six wines and a free T-shirt, is priced at €135.

Get your Berzal Domain pack

Ten wines, one shared understanding of the land

Some are produced from specific plots, with such limited output that they barely reach a few hundred or a few thousand bottles a year. Others come from vineyards that have been yielding grapes for decades, or even more than seventy years. What they all have in common is the same approach: tending the vineyard closely and allowing each variety to tell its own story.

Whites wines

The white wine is the most straightforward: fresh, fruity, with aromas of citrus, apple and pear. The Garnacha Single Vineyard White and the Viura Single Vineyard White each come from a single vineyard plot, with very limited production (1,900 and 1,800 bottles a year respectively). And Las Laderas de José Luis Blanco comes from a family-owned hillside vineyard recognised as a ‘Singular Vineyard’ by the DOCa Rioja.

Red wines

The Carbonic Maceration is the youngest wine, made using whole bunches in the tank. The Crianza comes from vineyards over 40 years old and is aged in American and French oak. The Selección Privada uses Tempranillo from vines over 70 years old, employing the ‘pisage’ method and extra-fine-grained oak barrels. Graciano is a rare variety that demands meticulous care in the vineyard. The 7 Varietales blends seven different varieties from our experimental plot, with just 1,000 bottles produced each year. And Las Laderas de José Luis, 100% Tempranillo, rounds off the range: intense, spicy, with red fruit and a hint of roasted notes.

Ten ways of describing the same land

Every wine is the result of a different decision: which plot, which grape variety, how long to age it, and how much to produce. That’s why they aren’t always all available, and that’s why it’s worth getting to know them one by one.

With the 2026 harvest now complete, it’s a good time to try the ones you haven’t tasted yet.

A Summer That Put the Vineyard to the Test

High temperatures speed everything up. Sugars concentrate in the grapes sooner, acidity drops faster than usual, and the ripening clock moves forward by several weeks compared to other years. It may seem like a setback, and in some ways it is: it means changing plans, reorganising the work, and paying closer attention than ever. But heat is not the enemy of the vineyard; it is simply another condition we have to work with, just as we work with slopes, stone or wind. The land never gives us a break, and this year even less so than usual.

Finding the Right Moment by Watching Closely

Bringing the harvest forward does not mean picking earlier simply for the sake of it. It means being in the vineyard every day, plot by plot, vine by vine, observing how every corner responds to the heat. Because even with high temperatures, not everything ripens at the same pace: some slopes move ahead, others hold their ground, and old vines follow their own rhythm regardless of what the thermometer says.

That constant, almost stubborn attention is what has allowed us to harvest the grapes at exactly the right moment — not a day earlier or later than they themselves called for. It is work that may not be visible in the bottle, but it is there in every one of them.

What This Vintage Promises

Grapes harvested at exactly the right moment, with sugar, acidity and aromas in balance, provide the best possible foundation for a wine. And that is what we have this year: healthy, carefully tended grapes that have reached their optimum point despite a summer that has not made things easy.

There is still a long way to go, and the work in the winery will have the final say. But the starting point for the 2026 vintage leaves us with very good feelings.

Follow the Harvest with Us

Over the coming weeks, we will be sharing updates on how the vintage progresses: day-to-day life in the vineyard, some myths about how grapes are harvested today that are worth debunking, and how the landscape changes as the harvest moves forward.

If you would like to experience this heat-shaped vintage up close, follow us on our social media channels.

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.