Bodem Bodegas is a modern, family-run winery in the heart of the Sierra de Algairén, in Cariñena, Aragón, northeastern Spain — an area regarded as the birthplace of Garnacha.

The winery combines traditional Spanish winemaking with a contemporary focus on sustainability, innovation and minimal environmental impact.

Bodem means “soil” in Dutch, reflecting the importance the family places on terroir and the relationship between vineyard and wine.

The winery works with its own vineyards as well as local growers, with the surrounding landscape characterised by a dry continental climate, hot summers, cold winters and stony, calcareous soils.

Bodem is particularly committed to producing vegan wines from native grape varieties while preserving the character of the region.

Oxte is part of its approachable, contemporary range, designed to express the generous fruit and distinctive personality of Aragón.

Aragón, located in northeastern Spain, is a diverse and historic wine region encompassing four Denominaciones de Origen (DOs): Cariñena, Calatayud, Somontano, and Campo de Borja. The region is characterised by its continental climate, marked by hot, dry summers and cold winters, with significant diurnal temperature variations that help preserve acidity and freshness in the grapes. The persistent Cierzo wind, a cool northwesterly breeze, further moderates temperatures and reduces disease pressure.

Aragón’s vineyards stretch from the foothills of the Pyrenees in the north to the Ebro Valley in the south, with soils that range from stony and calcareous to clay and slate. These varied terrains contribute to the complexity and individuality of the wines.

Garnacha (Grenache) is the region’s flagship grape, producing ripe, fruit-driven reds with notes of red berries, spice, and earth. Other key varieties include Tempranillo, Cariñena (Carignan), and increasingly, international grapes such as Syrah and Cabernet Sauvignon. In cooler zones like Somontano, white varieties such as Chardonnay, Macabeo, and Gewürztraminer thrive.

Aragonese wines range from robust, full-bodied reds to fresh, aromatic whites and lively rosés, offering a balance of richness, freshness, and authenticity that reflects the rugged beauty of the region.

Macabeo – also known as Viura in Rioja – is a versatile white grape variety native to north-eastern Spain. It is believed to have originated in Catalonia and is now widely planted across the Ebro Valley, Aragón, Valencia and Catalunya, as well as in the Roussillon region of southern France. In Spain, it is the most important white grape for the production of Cava, where it is typically blended with Parellada and Xarel·lo.

The vine performs best in warm, dry climates and is valued for its resistance to oxidation, which makes it well suited for both sparkling and still wine production. It is relatively productive and can be trained to control vigour and maintain acidity. Macabeo tends to ripen late and thrives in limestone-rich, free-draining soils.

In Cava, it contributes freshness, subtle floral aromas and gentle fruit notes, forming the backbone of many blends. As a still wine – particularly in Rioja – it can produce both young, lightly aromatic whites and more complex, barrel-fermented styles. Flavours typically include apple, pear, citrus and white flowers, with notes of fennel and almond often emerging with age or oak maturation. In warmer areas such as Valencia it can show hints of peach and honey. Overall, Macabeo offers a fine balance of freshness, delicacy and versatility.

Grenache Blanc is the white-skinned variant of the red Grenache (Garnacha) grape and is believed to have originated in northeastern Spain. Today, it is widely planted in southern France, particularly in the Languedoc and southern Rhône Valley, and is also grown in Spain (as Garnacha Blanca), South Africa, California, and increasingly in Australia.

This variety thrives in warm, dry climates and is often used in blends, particularly in white Châteauneuf-du-Pape and Côtes du Rhône wines, where it adds body, texture, and freshness. It is frequently blended with Roussanne, Marsanne, and Viognier, but varietal expressions are also growing in popularity.

Grenache Blanc typically produces medium- to full-bodied wines with moderate acidity and a generous texture. Aromas often include green apple, pear, citrus peel, and stone fruits, along with herbal or floral notes such as fennel, white flowers, and occasionally a hint of saline minerality. With age or oak influence, it can develop richer, honeyed and nutty characteristics.

Viticulturally, Grenache Blanc is drought-tolerant and productive, making it well-suited to hot, arid environments. However, it can be prone to oxidation if not handled carefully in the cellar. Maintaining freshness and balance is key, especially in warmer climates where acidity may drop quickly as ripeness advances.

Macabeo – also known as Viura in Rioja – is a versatile white grape variety native to north-eastern Spain. It is believed to have originated in Catalonia and is now widely planted across the Ebro Valley, Aragón, Valencia and Catalunya, as well as in the Roussillon region of southern France. In Spain, it is the most important white grape for the production of Cava, where it is typically blended with Parellada and Xarel·lo.

The vine performs best in warm, dry climates and is valued for its resistance to oxidation, which makes it well suited for both sparkling and still wine production. It is relatively productive and can be trained to control vigour and maintain acidity. Macabeo tends to ripen late and thrives in limestone-rich, free-draining soils.

In Cava, it contributes freshness, subtle floral aromas and gentle fruit notes, forming the backbone of many blends. As a still wine – particularly in Rioja – it can produce both young, lightly aromatic whites and more complex, barrel-fermented styles. Flavours typically include apple, pear, citrus and white flowers, with notes of fennel and almond often emerging with age or oak maturation. In warmer areas such as Valencia it can show hints of peach and honey. Overall, Macabeo offers a fine balance of freshness, delicacy and versatility.

Grenache Blanc is the white-skinned variant of the red Grenache (Garnacha) grape and is believed to have originated in northeastern Spain. Today, it is widely planted in southern France, particularly in the Languedoc and southern Rhône Valley, and is also grown in Spain (as Garnacha Blanca), South Africa, California, and increasingly in Australia.

This variety thrives in warm, dry climates and is often used in blends, particularly in white Châteauneuf-du-Pape and Côtes du Rhône wines, where it adds body, texture, and freshness. It is frequently blended with Roussanne, Marsanne, and Viognier, but varietal expressions are also growing in popularity.

Grenache Blanc typically produces medium- to full-bodied wines with moderate acidity and a generous texture. Aromas often include green apple, pear, citrus peel, and stone fruits, along with herbal or floral notes such as fennel, white flowers, and occasionally a hint of saline minerality. With age or oak influence, it can develop richer, honeyed and nutty characteristics.

Viticulturally, Grenache Blanc is drought-tolerant and productive, making it well-suited to hot, arid environments. However, it can be prone to oxidation if not handled carefully in the cellar. Maintaining freshness and balance is key, especially in warmer climates where acidity may drop quickly as ripeness advances.