Valenciso is the progeny of Luis Valentin and Carmen Enciso. They’re based just outside of Haro, in the northern part of Rioja Alta. In a region that has founded its reputation on heavily oaked reds from grapes blended across the region, Valenciso focuses on terroir-driven wines. They use concrete tanks for fermentation, gentle extraction, and oak ageing (French and Caucasus) is kept at a minimum, with lightly toasted barrels. Soil type and vine age, ranging from 20 to 100 years old, is a more critical contributor to their wines.
The Rioja Reserva 10 Años is aged in concrete for 5 years before seeing 40 months in low-toasted oak; it is bottled 10 years after its harvest, hence the name. A very rare treat, the Tempranillo Blanco is a mutation of the better-known red grape. In 2020, only 3 barrels of this wine were made. The Rioja Reserva is the flagship of the estate and is the epitome of their approach – 60+ year old vines, 19 months in low-toasted oak followed by time in concrete vat.