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Bodega 202 makes expressive wines from high-altitude, older vineyards with distinct microclimates. We have over 20 hectares in 10 different parcels, 4 located in the Eastern part of the valley, around Cripan and El Villar, and 6 in the Western end near Salinillas de Buradon.

High Altitude vineyards provide the best environment for the slow ripening of Tempranillo grapes. Low temperatures during maturation allow for a slower process, developing thicker skins which are more resistant to illness and which provide richer flavors.

The oldest of our vineyards was planted in 1945. These old vines produce lower yields with more concentration, allowing us to obtain extraordinarily powerful and aromatically complex wine with a capacity for long-term aging, yet gives elegance and finesse to the wines.

Rioja Alavesa presents a balance of culture and nature. The landscape includes ancient villages, mountains, monasteries, churches, and vineyards.

To the North, the Sierra Cantabria provides a unique microclimate, a barrier against the cool, moist coast of Northern Spain and the Cantabrian Sea, which creates temperate, Mediterranean conditions for winemaking and wine growing.

Rioja Alavesa is located in the Ebro River Valley. In addition to its northern border, the Sierra Cantabria, it is bordered on the south by the Sierra de la Demanda.

We pay attention to every detail involved in the different stages of the production process, since every detail counts, from the type of pruning we use adapting to the climatic year to the labels design, from what we want to communicate to the materials used.


Since 2014 we have been seeking for “terroirs” in Rioja Alavesa, being aware of the inexorable advance of Climate Change, this is why we are searching the coolest and highest altitude places which are less sensible to Global Warming. We search for the oldest possible vineyards that can be found in these areas, some of them planted in 1945.


We are carrying out the “Respect Pruning” to assure health and long life to the vines, regulating the number of buds left to obtain low yields and concentrated grape that provides long aging potential wines.


We till as little as possible and in the most appropriate moments. We don´t use herbicides, tilling in the row by mechanical modern means, although sometimes is necessary to till by hand to clean the row of weeds.

We make a reasoned fertilization contributing only the extractions so as not to give too much vigor to the vineyard. The best is sheep manure well composted which is applied every 3 years.

From 2021 we only use fertilizers that have been authorized by the Organic Agriculture Control Board.


We treat only when there are favorable conditions for the development of the pathogen with non-residual products approved in Integrated Viticulture. After years of the necessary learning process, increasingly replacing these non-residual products with others authorized in Organic Agriculture, in 2022 we took the step of beginning the transition to Organic Certification. 2024 will be our first certified vintage.


After regulating the number of shoots in the green pruning we carry out, depending on the year, we make several green harvest passes to reduce the yield and obtain the desired concentration in the bunches that we leave on the plant.

The harvest is done manually in 12 kg crates with exhaustive supervision by our team that directs the selection in the field to ensure that the material that goes to the winery is in perfect sanitary and ripe conditions.



Our viticulture philosophy is rooted in science and requires minimal intervention to maintain naturally balanced vines. We use dry farming and we regulate with the pruning a low potential yield in order to obtain concentration.

In our plot “Finca Bonita,” we are developing a project to install regional aromatic and medicinal plants next to the vines to elevate the aromatic complexity of the fruit. We look to natural influences that add depth of complexity in the wines without direct manipulation or intervention.

READ: Bodega 202 Quality & Sustainable Practices

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