RIOJA INFORMATION
				Different Rioja Wines		Wine Map of Rioja

Rioja is well known in the vast majority of the wine-making population. Not just a DO wine, Rioja was promoted to DOC (Denominación de Origen Calificada) on 9 April 1991. This classification is reserved for wines of the highest quality, which have proved that they can consistently maintain that level over a very long period of time. Situated south of Bilbao, between the rivers Oja and Ebro, the wine is made in three distinct sub-regions.

Rioja Alavesa (see Coto de Imaz, Faustino, Artadi) is the northernmost area, in the Basque province of Álava, where the soil is chalk-rich clay, and the climate is slightly cooler, encouranging growers to plant early-ripening grapes. The result is younger, fresher wines ready for early drinking.

Rioja Alta is in the highlands, with iron and chalk-rich soil and a more continental climate (hotter summers and cooler winters) . Wines from Rioja Alta are often considered to include some of the finest from the region. (see Murrieta Ygay, Marqués de Cáceres, Imperial, Siglo, Aurus, Berberana, Cune, Muga, Loriñón, Ondarre, Marqués de Griñón)

Rioja Baja is in the east, bordering Navarra. The land here is lower and the climate hotter and drier. The wines tend to be spicy and peppery. (see Torre Aldea, Barón de Ley, and Viña Herminia) The traditional grape mix for Rioja is about 75% Tempranillo (for fruit, aroma and longevity), 15% Garnacha (for warmth and spice), 7% Mazuelo (for colour and tannins) and 3% Graciano (for freshness and aroma). In general, whereas wines tht are destined for long-term ageing are more likely to have a blend of 75% Tempranillo, 10% Garnacha, 10% Mazuelo and 5% Graciano.

White Rioja is now becoming more widely accepted, especially with a larger number of "new style" Riojas available. These wines are usually made from 100% Viura and are light, dry, fresh and suitable for immediate drinking. Traditional white Rioja is another story altogether. These wines will have a small amount of Malvasía blended with Viura and are subsequently aged in oak to give mellow musky and honeysuckle flavours.