Ojuel wines reflect the terroir, the soul of an area on the slopes of Moncalvillo. The return to the town to the countryside, to nature and its treasures. The enhancement of the authentic, of the traditions, of the artisan.
Wine made with grapes from old strains grown at an altitude of 600 meters and on a terrain of alluvium and boulders deposited by the Iregua River. This environment expresses its personality in this...
Wine of marked Atlantic character, made from very old vines in glass of Maturana Tinta 60% and Mazuelo (Cariñena) 40%, from a vineyard recently named VINEYARD SINGULAR. The vines are...
This wine comes from an area located between the towns of Sojuela and Entrena, with an altitude of 600 meters in the foothills of the Sierra de la Demanda, where we discovered some old vines grown...
The return to the town to the countryside, to nature and its treasures. The enhancement of the authentic, of the traditions, of the artisan. Miguel came to wine from ethnography and makes wines that reflect the terroir, the soul of an area on the slopes of Moncalvillo.
Working with great care, effort and overflowing passion, Miguel makes ecological wines with a low carbon footprint, made in an artisanal way, with a harvest and manual pressing, recovering ancient traditions and varieties.
On the slopes of Moncalvillo, in the small town of Sojuela, Ojuel is born, located in the center of La Rioja, south of Logroño. The Sierra de Moncalvillo is the northernmost foothills of the Iberian System.
The vine growing area is located between 550 and 750 meters of altitude, with a climate of continental-Mediterranean transition that gives rise to late harvests that are balanced in acidity and alcohol. Tempranillo and Garnacha vineyards located in hills and areas exposed to the winds allow us to obtain grapes of the quality and sanity necessary to make our wines.
They cultivate and pamper 8.5 hectares of terroir distributed in 39 plots with different orientations. With a wide range of wines (approximately 11 different wines) that expresses the typicality and uniqueness of the land, Miguel is beginning to be recognized by great critics such as Wine Master Tim Atkin who in 2018 named him "Young winemaker / revealing viticulturist".
Likewise, in restaurants and Michelin stars, their wines are valued, as well as by the people who visit us and taste the fruit of our work and effort.
Old-fashioned wines, without added yeast, without even adding tartaric, harvested by hand, pressed in a manual press. Organic wines with a low carbon footprint Organic fertilizer (copper and sulfur) as a pest management method, as was done in Roman Hispania times. Minimal intervention so that the wines express the terroir and the soul of the area.
Researching and recovering varieties and methods of our great-great-grandparents, such as the 'Supurao' wine, an ancestral, unique, unrepeatable wine.