Alonso & Pedrajo is a relatively young, artisan winery in Rioja Alta, northern Spain, founded by two friends turned winemakers who share a passion for expressive, terroir-driven wines.

The estate was established around 2013, planting vineyards at 600–650 metres altitude in Finca La Cala, where a blend of Atlantic, Mediterranean and continental influences lends freshness and balance to the grapes.

Rioja is one of Spain’s most prestigious wine regions, historically renowned for structured reds, but its rosados are gaining acclaim for their complexity and textural interest.

Alonso & Pedrajo produce other wines including white and red bottlings from both native and international varieties such as Viura, Garnacha and Sauvignon Blanc. The winery has quickly built a reputation for thoughtful, nuanced wines that respect Rioja’s heritage while offering freshness and originality.

Rioja, Spain’s most celebrated wine region, lies in the north along the Ebro River, protected by the Cantabrian Mountains. Its climate is a unique blend of continental, Mediterranean, and Atlantic influences, providing warm summers, mild winters, and moderate rainfall—ideal for balanced ripening. The region’s diverse soils range from calcareous clay in Rioja Alavesa, alluvial soils in Rioja Oriental, to iron-rich clay in Rioja Alta, each contributing distinct character to the wines.

Tempranillo is Rioja’s flagship grape, producing elegant reds with vibrant fruit, spice, and ageing potential. Garnacha adds richness and warmth, while Graciano and Mazuelo contribute aromatic lift and structure. Rioja also crafts fresh whites from Viura (Macabeo), often blended with Malvasía and Garnacha Blanca. Rosé and sparkling Riojas are also becoming more popular.

Rioja is renowned for its ageing classifications—Joven, Crianza, Reserva, and Gran Reserva—each offering increasing complexity from extended oak and bottle maturation. Traditional styles display soft red fruit, leather, vanilla, and spice from American oak, while modern interpretations highlight brighter fruit, subtle oak, and polished tannins.

The result is a spectrum of styles, from youthful, fruit-driven wines to mature, complex expressions capable of decades of aging. Rioja’s harmony of tradition, terroir, and innovation makes it one of the world’s most enduring and respected wine regions.

Viura, also known as Macabeo in much of Spain, is a versatile white grape variety believed to have originated in the Ebro River valley of northeastern Spain. It is the dominant white grape of Rioja and is also widely grown in Catalonia, where it is one of the three key varieties in Cava production (alongside Parellada and Xarel·lo). Viura thrives in warm, dry climates yet retains good acidity, making it well-suited to both sparkling and still wine styles.

Viticulturally, Viura is a late-budding variety, which helps it avoid spring frost damage, but it is susceptible to powdery mildew and botrytis in humid conditions. It produces moderate to high yields and adapts well to a range of soils, from calcareous clays to stony river terraces.

Beyond Spain, small plantings exist in southern France (particularly in Languedoc-Roussillon, where it is known as Macabeu), and experimental vineyards can be found in Argentina and California.

In the glass, Viura offers stylistic flexibility: young wines are fresh and lightly floral with notes of apple, pear, citrus, and fennel; when aged in oak or bottle, it develops complex flavours of honey, almond, and dried herbs. In Cava, it provides a crisp backbone and subtle orchard fruit character, contributing freshness and elegance.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.

Viura, also known as Macabeo in much of Spain, is a versatile white grape variety believed to have originated in the Ebro River valley of northeastern Spain. It is the dominant white grape of Rioja and is also widely grown in Catalonia, where it is one of the three key varieties in Cava production (alongside Parellada and Xarel·lo). Viura thrives in warm, dry climates yet retains good acidity, making it well-suited to both sparkling and still wine styles.

Viticulturally, Viura is a late-budding variety, which helps it avoid spring frost damage, but it is susceptible to powdery mildew and botrytis in humid conditions. It produces moderate to high yields and adapts well to a range of soils, from calcareous clays to stony river terraces.

Beyond Spain, small plantings exist in southern France (particularly in Languedoc-Roussillon, where it is known as Macabeu), and experimental vineyards can be found in Argentina and California.

In the glass, Viura offers stylistic flexibility: young wines are fresh and lightly floral with notes of apple, pear, citrus, and fennel; when aged in oak or bottle, it develops complex flavours of honey, almond, and dried herbs. In Cava, it provides a crisp backbone and subtle orchard fruit character, contributing freshness and elegance.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.

Viura, also known as Macabeo in much of Spain, is a versatile white grape variety believed to have originated in the Ebro River valley of northeastern Spain. It is the dominant white grape of Rioja and is also widely grown in Catalonia, where it is one of the three key varieties in Cava production (alongside Parellada and Xarel·lo). Viura thrives in warm, dry climates yet retains good acidity, making it well-suited to both sparkling and still wine styles.

Viticulturally, Viura is a late-budding variety, which helps it avoid spring frost damage, but it is susceptible to powdery mildew and botrytis in humid conditions. It produces moderate to high yields and adapts well to a range of soils, from calcareous clays to stony river terraces.

Beyond Spain, small plantings exist in southern France (particularly in Languedoc-Roussillon, where it is known as Macabeu), and experimental vineyards can be found in Argentina and California.

In the glass, Viura offers stylistic flexibility: young wines are fresh and lightly floral with notes of apple, pear, citrus, and fennel; when aged in oak or bottle, it develops complex flavours of honey, almond, and dried herbs. In Cava, it provides a crisp backbone and subtle orchard fruit character, contributing freshness and elegance.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.