April 2026

Spain is often most closely associated with Rioja, its most recognized wine region, known for Tempranillo-based wines shaped by oak aging, structure, and tradition. For many, this style has come to define Spanish wine.

Beyond Rioja, however, Spain’s landscape opens into a wide range of regions with very different growing conditions and expressions.

In northwestern Spain, Bierzo sits at the meeting point of mountain and valley. Its higher elevations and slate-rich soils create ideal conditions for wine growing, helping grapes retain acidity while developing depth and character. The result is wines that feel more lifted and less structured than those traditionally associated with Rioja.

Mencía thrives here. Once overlooked, it is now recognized for producing elegant, medium-bodied reds with bright red fruit, subtle earth, and naturally high acidity. Often compared to Pinot Noir, Mencía shares a similar lift and delicacy, though it tends to show a slightly more rustic edge and mineral backbone.

Along Spain’s northeastern coast, Penedès offers yet another contrast. Shaped by Mediterranean influence and limestone soils, it produces wines with high acidity, moderate body, and a strong sense of balance, with less emphasis on oak and more focus on purity of fruit and site.

Best known as the backbone of Spain’s sparkling wine Cava, Xarel·lo also shines on its own. It produces wines with medium body, notable acidity, and a mineral backbone derived from limestone soils. Often compared to Chardonnay, it carries a similar weight on the palate, but with a more savoury edge and a distinctly fresh finish.

Together, these wines highlight a broader view of Spain — one defined not only by tradition, but by diversity, landscape, and regional identity.