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This probably most famous and best known DO Spaniens geographically represents an unusual feature. The large part of the Rebflächen with 62,000 hectares lies in the autonomous northeast Spanish region La Rioja but a part is of it also in the two regions Basque region (the Subbereich Alavesa) and Navarra. The area has a very ancient wine-growing story. Numerous fermenting basins hit into stone are received which attest a wine-growing already in the antiquity. The efforts around origin name and select quality have a very long tradition. Already by the year 1560 the winegrowers decided for their barrels on a uniform brand to guarantee the identity of the wines from this area. In 1635, the mayor of Logroño forbade even the traffic of waggons through streets at which wine cellars were. This was carried out out of the worry that concussions caused by vehicles ruin the grape fruit juice and therefore could impair the maturity process of the wines. The first written reference to a quality control and wine guarantee dates from the year 1650. In 1787 this one was real Sociedad Económica Cosecheros " //de// //de// Rioja " (a royal trade association of the Rioja winegrowers) founded with the aim promoting wine cultivation, wine preparation and wine trade. At the beginning of the 19th century the custom resulted for the Batalla Del Vino (battle of the wine) in the city of Haro, this great town event is celebrated every year to this day.
One of the Rioja sappers was the Marqués Camilo Hurtado de Amézaga, the 1860 on his set up 200 hectares of large wine-growing estate a Bodega to Bordeaux example and let shoots out of the bordeaux grow. After the phylloxera invasion middle of the 19th century many French winegrowers emigrated to this area and gave the wine-growing thus also French impulses. A royal decree was carried out with the definition of the origin for the Rioja wines and a labeling rule in 1902. One in 1926 founded control piece of advice was entrusted with the tasks limiting the Rioja area, supervising the distribution of a "guarantee seal" and protecting the name Rioja. In 1953, the control advice of the Herkunfts name Rioja founded which checks for due to organoleptischen samples and analytical examinations was whether the wine does justice to the severe regulations. In 1991 a minister decree awarded Rioja to the origin area the attribute "calificada" (qualified) and it raised to the first highest Spanish quality grade DOCa so. The name of the Do and the wine is deduced from the river Oja (Rio Oja). The more than 100 kilometres long big area is due to the two banks of the Ebro as well as due to the slopes of the adjacent hills. A mild climate prevails with short summer and beautiful autumn. The traditional education form is the buschförmige En Vaso (Gobelet), but always more sits down the wire framework education through. The most important Rioja type of vine is Tempranillo on which the Rebfläche agrees with almost 28,000 hectares about 60%. The most frequent white kind is Viura with 8,000 hectares.
About 75% of the Rioja you produce as red wine, 15% as pink and only 10% as white wine. Rioja is the red pressed to 80% from the main type Tempranillo with shares of Garnacha Tinta (Grenache Noir), Graciano and Mazuelo (Carignan), as well as the permissible since year 2007 Maturana Parda and Maturana Tinta. One has left the in the past usual free gift of white kinds. For some time, you have experimented also with Cabernet Sauvignon and Merlot which may be used with a special permission. The red wines almost exclusively are improved dryly. This one pinkly is commercialized also half sweetly. Rioja white-washes the at most 50% gets the newly authorized kinds of Chardonnay, Sauvignon Blanc from Viura (Macabeo), Malvasía Riojana and Garnacha Blanca as well as since 2007 (together) Turruntés (Torrontés) and Verdejo pressed, Tempranillo Blanco, Maturana Blanca. The greenish yellow wine is produced dryly mostly. The "area strange" Rioja types may not be cited unlike the classic local ones at the label. About 180 m. litre Riojas are produced every year, a third is exported in 70 countries. Rioja is subdivided into three Subzonen:
Rioja Alta: The 24,000 hectares of a big zone with the city of Haro as a wine centre is to the south of the Ebro river and to the west of the city of Logrono. The climate is marked under influence of the Atlantic of hot summers, mild autumns and cool winters. The vineyards are located on the deposit grounds, mixes with whitewash and iron-bearing aluminium oxide. The dominating type of vine is Tempranillo, followed by Mazuelo and Graciano which develop all a little thicker and extract richer peels like in the other two Rioja areas. The best and most artful Riojas are produced here. The body rich wines with high proportion of acid and Tanninen are excellently suitable for a barrel development.
Rioja Alavesa: The 12,000 hectares of a big zone is north of the Ebro river in the Basque region. The climate is like this, in the vineyards in Rioja Alta lime-sounding floors prevail. The defining type of vine is Tempranillo with an a little thinner shell. Light, fruity and tasty red wines predominate with a middle alcohol and complete acid content here. You can be consumed as young wine, are, however, also suitable for the barrel development. As a rule, they are not as storable as that one from Rioja Alta.
Rioja Baja: The warm and dry are the 20,500 hectares of a big zone eastern of Logrono. A Mediterranean climate prevails with lower precipitations here. The vineyards are located on iron-bearing aluminium oxides predominantly with deposits. The dominating type of vine is the red Garnacha. There are extract rich, alcohol rich red wines with up to 15% vol as well as rosé wines. The aromatic and often precocious and young wines to be enjoyed are regarded as not as noble as the two other Rioja areas.
Today, it only gets more partial to wind a golden wire mesh round the in the past principle habit, the Rioja bottles (see under Alambrado) practises. The traditional, still dominating wine preparation is marked by a long barrel storage in 225 litre barrels made of American oak. This yields wines with almost brownish colour, typical vanilla, spice and lemons notes and soft tanning fabrics. A shorter barrel storage and following bottle maturation is pushed recently to use to make the wines drinking ripe. The maturation process generally lasts within the barrel between one and three years and is completed after that in the bottle during a time period between six months and six years. Depending on the ageing and maturation process the wines are divided up into four categories. The maturity times are minimum specifications, many tradition Bodegas still extend this extremely
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