Bodegas BAIGORRI was established in the year 2000 and presented its first vintage in 2002, it was established by Jesùs Baigorri, but he sold the winery in 2007.
The owner of the winery today is Pedro Martinez Hernandez and together with a team of visionaries and the family they make modern wine with a traditional approach.
Baigorri today consists of 55 hectares of vineyards, and they also buy wine from 10 producers on long-term contracts.
Bodegas BAIGORRI has been designed on the basis of maximum respect to the shape and the richness of the grapes and it is located within the village of Samaniego and at the foot of the Sierra de Cantabria mountains.
The glass box of Bodegas BAIGORRI stands perfectly integrated into its surroundings, standing proud in an emblematic position in Rioja Alavesa.
Inside, the winery has the most advanced technology, as a result of technological experiments. The winery goes through a continuous process of improvement; therefore, numerous research projects are being undertaken.
Bodegas BAIGORRI was designed and built by the architect Iñaki Aspiazu. The project responds to the peculiar way the wines is made and is a benchmark for architecture that respects its natural environment.
The building is adapted to the pre-existing topography and all its underground facilities have been harmoniously designed. A place where you can overview how the whole winemaking process takes place.
The whole process is done by gravity, in a vertical process, to preserve the integrity of the grapes as much as possible, so they reach the fermentation intact. All the movement of the grapes and wine is done using gravity, with no kind of mechanical lifting.
There is no hopper at reception and no pumping for moving the grapes or for pumping over in the vats which could damage them, all the way from the sorting tables to bottling the wine, via all the underground floors in the winery, thereby optimising all the phases of the process.
This wine is a tribute to a vineyard in a valley where mostiy Tempranillo grapes are grown.
Only 5,000 bottles per vintage are produced and the current one is the first on the market.
The age of the vineyard is irrelevant if we think about the characteristics of this calcareous soil and its altitude of more than 600 meters.
It is one of the last vineyards to be harvested precisely because time does not run so fast in the valley and its harvest requires care and dedication.
After a manual harvest the bunches are collected in boxes and sorted out.
Afterwards, an alcoholic fermentation is performed with native yeasts in 5,000-liter French oak vats, whereas the malolactic fermentation happens in barrels from centenary oaks at 20 degrees.
Vineyards
Red wine made with Tempranillo grapes from vines planted in 1960. The vineyard is situated at an altitude of 640m on the slopes of the Toloño mountain chain, with a North-South facing plots and clay-calcareous soil. It is made in 225 litres barrels in a traditional way with destemmed grapes and whole grains. Subsequently dry ice is used to develop an intercellular maceration as long as possible. During the alcoholic fermentation, which lasts 30 days, the juice is pumped manually. Afterwards, the wine is transferred to new French oak barrels for a malolactic fermentation at 20 degrees.
