Profile of Valenciso

Valenciso is one of Rioja’s rising stars, a newcomer to the Rioja stable that has quickly risen to join the highest ranks of wines being produced in the region today. Despite being officially founded in 1998, this exciting project has benefited from the unrivaled expertise of Luis Valentin and Carmen Enciso, who worked for a top Rioja estate for over 15 years. From their base in Ollauri, they produce small quantities of exceptional (and fantastic value) Reserva wines. The quality and finesse of the wines betray the property’s recent origins – Bodegas Valenciso is barely 12 years old!

Luis and Carmen’s story is a familiar one to the wine world, after working many years at Bodegas Palacio, they embarked upon a dream of running their own property. Bravely leaving their comfortable and successful careers at Palacio, in 1998 they struck out on their own. This new exciting venture started from extremely humble beginnings, in 1998 Luis and Carmen rented a small warehouse with barely enough space to produce just 24,000 bottles. Encouraged by their early results, they continued to buy in grapes from local growers and in 2002, decided to build their own winery. In 2008 the cellar doors opened and that dream was fully realized since then Valenciso has gone from strength to strength.

Visitors to the impressive and chic winery just outside medieval Ollauri today would scarcely believe that Valenciso started its journey in a rented warehouse, with only a two-man crew! It is remarkable what the dynamic duo have achieved in a little over 12 years – Valenciso now employs 6 full-time employees and produces over 100,000 bottles. The modern winery is about 15 minutes from the wine of Haro, which dates back to the 10th century and has been the center of viticultural activity in Rioja for centuries. Speaking of tradition, wine lovers arriving at the winery gates should expect a heady mix of the modern and traditional – “It combines traditional materials and line simplicity with modern and spacious forms” – says Luis Valentin. However, like all great wines, Valenciso ultimately begins and ends in the vineyard. This is what distinguishes this estate from its competitors, the utmost care taken in the vineyards.

Only the finest Tempranillo fruit is used, selected from 12 vineyard sites of the finest Riojan terroir. The wine, as you might imagine, seldom disappoints; a rich, elegant wine of great finesse and breeding. There was never any doubt in our minds; Valenciso has taken its rightful place amongst Rioja’s finest. Our lucky guests can receive a private wine tour and vertical tasting with the charming owner, as part of a luxury tour.

Wines produced

  • Valenciso Reserva (Red)

    100% Tempranillo. The single, prestige wine of the property. Fermented in stainless steel tanks and aged for 14 months in 30% new French oak. The wine is stabilised for 1 year in concrete tanks before release.

  • Valenciso Blanco

    75% Viura, 25% Garnacha Blanca. Small quantities of white Rioja are produced each year. The wine is fermented and aged in oak barrels. Only 1000 bottles produced each year.

Winery details

Valenciso

Carretera de Najera
26220, Ollauri
La Rioja, Spain
Tel +34 (0) 941 30 47 24

Appellation
Rioja Alta
Founded
1998
Area under vine
17 Hectares
Oak barrel origin
French
Winemaker
Carmen Enciso
Owner
Luis Valentin
Production
100,000 bottles per annum
Grape varietals
Tempranillo, Viura, Garnacha Blanca

More information

If you would like us to customize an exclusive, luxury tour for you, get in touch with us and let us know your travel plans. We offer luxury food and wine tours for private groups of minimum 2 guests. All of our private, chauffeured tours are available year round upon request.

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Cellar Tours

Cellar Tours is a Luxury Travel Specialist, operating since 2003 and offering exclusive Mercedes chauffeured Gourmet Vacations in Chile, France, Italy, Ireland, Portugal, South Africa, and Spain. We specialize in luxurious custom designed vacations, events and incentives related to food and wine. We are proud members of Slow Food, UNAV (Travel Agency Association in Spain), and the IACP (International Association of Culinary Professionals).

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