Remelluri was founded by monks in the 14th Century, although there is evidence dating even farther back of wine being made on these premises. The vines changed hands a number of times over the years before being purchased by Jaime Rodriguez in 1967. In 2010, Jaime’s son and daughter, Telmo and Amaia Rodríguez, took the reins of the estate and set about making a series of changes to showcase the potential and diversity of Remellur’s different terroirs, and ultimately reclaim Rioja’s viticultural history. The first major change was to cut down the production of Remelluri wines by one third, restricting it to wines produced from the estate’s own grapes.

As a nod to Rioja’s historic viticultural traditions, they have begun moving the Garnacha from trellis to bush-grown vines and will be working increasingly with mixed field plantings. Although Remelluri has always eschewed chemical treatments in the vineyard, 2010 marked the year of the estate’s full organic certification. Work in the winery plays a secondary role in Telmo’s philosophy, but great care is taken to make sure that each bottle reflects the terruño of the region: wines are fermented with native yeasts, each plot is vinified separately, new oak is used very scarcely and the wines are very lightly filtered and fined. This is a very exciting time for Remelluri and hopefully a new direction for Rioja

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.

Tempranillo is one of the world’s great red grape varieties, most famously associated with Spain, where it is the backbone of iconic wines from Rioja and Ribera del Duero. Its name comes from temprano, meaning "early," reflecting its tendency to ripen earlier than other Spanish red varieties. Tempranillo thrives in warm, sunny climates with cool nights, which help preserve acidity and balance in the grapes. It grows best in chalky or clay-limestone soils and is known for its thick skins, moderate acidity, and firm tannins.

In Spain, Tempranillo is often blended with Garnacha, Graciano, or Mazuelo and aged in oak to produce wines with depth, structure, and ageing potential. Classic styles exhibit flavours of red cherry, plum, tobacco, leather, vanilla, and dried herbs. In warmer regions like Toro, it produces fuller-bodied, powerful wines, while in cooler zones like Rioja Alta, it shows more finesse and elegance.

Outside Spain, Tempranillo is grown in Portugal (as Tinta Roriz or Aragonez), where it contributes to both table wines and Port. It's also gaining traction in New World regions such as Argentina, California, Texas, and Australia, where winemakers appreciate its versatility and food-friendly character. Tempranillo’s appeal lies in its balance of fruit, spice, and structure.

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.

Graciano is a red grape variety native to northern Spain, particularly associated with Rioja, where it has been cultivated for centuries. Though traditionally used as a blending partner, it is increasingly valued in its own right for the structure, aroma and longevity it brings to wines. Graciano typically yields low quantities, which historically limited its popularity among growers, but its contribution to quality is significant. The grape thrives in warm, dry climates with good ventilation, as it is prone to disease pressure in more humid conditions. Its late ripening nature requires a long growing season, but when conditions are favourable it produces deeply coloured wines with firm acidity and pronounced tannins.

Beyond Rioja, Graciano is found in Navarra, Aragón and Catalonia, as well as in small plantings in France’s Languedoc. It has also travelled further afield, with notable examples in California, Australia and Argentina, where it is sometimes labelled as Morrastel or under local synonyms. The wines are typically intense and aromatic, showing notes of blackberry, plum, violet and spice, often accompanied by balsamic or herbal undertones. Graciano is prized in blends for adding freshness and perfume, but varietal bottlings reveal its full character: vibrant, structured reds with excellent ageing potential.

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.

Malvasia Fina is a traditional Portuguese white grape variety, widely grown in the Douro Valley and Dão regions. It is one of the key white grapes permitted in white Port production and is often blended with other local varieties such as Viosinho and Gouveio. Malvasia Fina typically produces light- to medium-bodied wines with moderate acidity. Its aroma profile includes delicate notes of citrus, peach, and orange blossom, sometimes with a hint of spice or nuttiness, especially when aged. Viticulturally, it is an early ripening variety but can be sensitive to drought and prone to losing acidity in warmer conditions.