Burgo Viejo is recognised by some of the most prestigious international competitions, such as Decanter, International Wine Challenge and Mundus Vini, as one of the best wineries in Spain. Likewise, the leading wine publications , Wine Advocate – Robert Parker, and International Wine Cellar – Stephen Tanzer, have awarded its wines a score of more than 90 out of 100 points.
Today, at Burgo Viejo, the winemaking process is based on the highest standards of food safety: BRC and IFS, given that we are committed to quality and to meeting the market’s needs. We are focussed on continued growth and on offering products of the highest quality.
At the end of the nineteen-eighties, six families of farmers in La Rioja – Castillo Garcia, Galán Garijo, Gurría García, Marques Malumbres, Rivas Marques and Ruiz Casas – got together to create the Bodegas de Familia Burgo Viejo winery. This added up to a total of 200 hectares of vineyard cultivated with care and following the winegrowing traditions and age-old knowledge passed down from one generation to the next. As a result, the winery is able to offer a wide range of wines, wines that combine the tradition of La Rioja with new market trends in order to meet consumer demands.
José Manuel Castillo
Jesús Vidal Gurría
Our vineyards stretch across the entire municipality of Alfaro, from the Ebro valley right up to the slopes of the sierra of Monte Yerga. This extensive surface area offers a great variety of soils and micro-climates, where the Tempranillo, Mazuelo, Garnacha, Graciano, Viura and Tempranillo Blanco grapes are grown, each with its own distinctive features. These grapes are all used to craft the wines of Burgo Viejo.
Our vineyards, which are more than 30 years old on average, include parcels that date back almost a century as well as more recent plantations of Graciano and Tempranillo Blanco, the organic grown varieties of the future.
Thanks to the fact that almost the entire vineyard is owned by the winery, our experts are able to constantly monitor the raw material. This makes it possible to reduce the yields to the point considered suitable for optimum quality, avoiding any type of disease problem with the grapes and deciding on just the right time for harvesting.