deAlto Rioja y Más pays tribute to our long-standing love for all things Spanish: the food, the people – and of course the wine.

Master of Wine Fergal Tynan has led our winemaking team to craft a range of wines that illustrate the brilliant potential of Rioja, Navarra and La Mancha, as well as the quality of fruit that these regions can deliver when respectful, sustainable techniques are practised. Over a decade’s worth of travel and experimentation have gone into deAlto Rioja y Más, which joins the family of Alliance-owned wineries responding to the need for a more sustainable future. These wineries draw on the best vineyards to produce wines that are connected by a similar spirit of adventure, experimentation and commitment to sustainable wine production.

Santa La Mancha, Spain’s vast central plateau, is the world’s largest contiguous wine region, with over 160,000 hectares under vine. Its climate is starkly continental: long, hot summers, cold winters, very low rainfall (c. 300–400 mm) and up to 3,000 hours of sunshine. Elevation (typically 600–800 m) and clear night skies bring large diurnal swings, preserving acidity despite heat. Winds crossing the open 'meseta' keep canopies dry, aiding healthy fruit.

Soils are predominantly poor, well-drained, and calcareous—red sandy clays, limestone and chalk—with pockets of alluvium. This mosaic, combined with altitude, limits vigour and concentrates flavours in the fruit.

Grape varieties are diverse. Airén remains the historic white workhorse, now joined by Verdejo, Sauvignon Blanc, Macabeo (Viura) and Chardonnay. Reds are led by Tempranillo (locally Cencibel), with Garnacha and Monastrell alongside international cultivars such as Syrah, Cabernet Sauvignon, Merlot and Petit Verdot. Styles range from crisp, unoaked whites to plush, fruit-forward reds, plus oak-matured Crianzas and Reservas offering spice, structure and value. Quality has risen markedly, with tighter vineyard selection and modern, temperature-controlled fermentations.

Verdejo is an indigenous Spanish white grape variety that has been grown in the region of Rueda for centuries, with records suggesting it was introduced during the Middle Ages, possibly by Mozarab settlers. In the vineyard, Verdejo is well adapted to the hot, dry and wind-swept conditions of the Castilian plateau. It has thick skins that provide good resistance to oxidation and disease, and it ripens relatively early, which helps preserve natural acidity in the grapes.

Today, Verdejo is planted predominantly in the DO Rueda, where it thrives in the region’s sandy, stony soils and continental climate. Small plantings can also be found in neighbouring regions such as Castilla-La Mancha, as well as in Australia, California and South Africa, where producers are exploring its potential in similarly warm, arid conditions.

Verdejo is usually vinified as a dry, unoaked white wine, often harvested at night to protect its delicate aromatics. Classic examples are fresh and aromatic, with flavours of green apple, pear, citrus and melon, alongside distinctive herbal or fennel-like notes. The grape’s naturally high acidity gives the wines a lively, zesty character. Some producers also use lees ageing or partial oak fermentation to add texture and complexity, resulting in fuller-bodied styles with subtle nutty or creamy nuances.

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.

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.

Verdejo is an indigenous Spanish white grape variety that has been grown in the region of Rueda for centuries, with records suggesting it was introduced during the Middle Ages, possibly by Mozarab settlers. In the vineyard, Verdejo is well adapted to the hot, dry and wind-swept conditions of the Castilian plateau. It has thick skins that provide good resistance to oxidation and disease, and it ripens relatively early, which helps preserve natural acidity in the grapes.

Today, Verdejo is planted predominantly in the DO Rueda, where it thrives in the region’s sandy, stony soils and continental climate. Small plantings can also be found in neighbouring regions such as Castilla-La Mancha, as well as in Australia, California and South Africa, where producers are exploring its potential in similarly warm, arid conditions.

Verdejo is usually vinified as a dry, unoaked white wine, often harvested at night to protect its delicate aromatics. Classic examples are fresh and aromatic, with flavours of green apple, pear, citrus and melon, alongside distinctive herbal or fennel-like notes. The grape’s naturally high acidity gives the wines a lively, zesty character. Some producers also use lees ageing or partial oak fermentation to add texture and complexity, resulting in fuller-bodied styles with subtle nutty or creamy nuances.

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.

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.

Verdejo is an indigenous Spanish white grape variety that has been grown in the region of Rueda for centuries, with records suggesting it was introduced during the Middle Ages, possibly by Mozarab settlers. In the vineyard, Verdejo is well adapted to the hot, dry and wind-swept conditions of the Castilian plateau. It has thick skins that provide good resistance to oxidation and disease, and it ripens relatively early, which helps preserve natural acidity in the grapes.

Today, Verdejo is planted predominantly in the DO Rueda, where it thrives in the region’s sandy, stony soils and continental climate. Small plantings can also be found in neighbouring regions such as Castilla-La Mancha, as well as in Australia, California and South Africa, where producers are exploring its potential in similarly warm, arid conditions.

Verdejo is usually vinified as a dry, unoaked white wine, often harvested at night to protect its delicate aromatics. Classic examples are fresh and aromatic, with flavours of green apple, pear, citrus and melon, alongside distinctive herbal or fennel-like notes. The grape’s naturally high acidity gives the wines a lively, zesty character. Some producers also use lees ageing or partial oak fermentation to add texture and complexity, resulting in fuller-bodied styles with subtle nutty or creamy nuances.

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.

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.