Eguren focuses on growing Tempranillo grapes, which are well suited to the climate of the La Rioja region.
Eguren practices "green harvesting", removing sub-par bunches of fruit from the vines so that the best bunches can receive all the nutrients.
The first round of fermentation is done in modern vats.
The Páganos aging cellar was built in 1998, and is kept clean and free of mold, unlike more traditional cellars.
There is a great deal of limestone in the soil, 30-40cm below the surface, which lends an elegant minerality to the wines.
The winery boasts beautiful architecture, with the cellar entrances carved into the rock.
The individual vineyards are each marked by a monolith with the wine's name carved on it.
Farming at Eguren is 100% organic, because the theory is that this is the way to get the best possible adaptation of the plants.
The old family house is above the San Vicente cellar. These 100-year old barrels were used to send wine to France during the filoxera crisis.
The San Vicente winery is a showcase of historic wine-making equipment.
Fermentation vats at the San Vicente winery.
Malolactic fermentation is done in new barrels that are never more than 3 years old.
At the San Vicente winery, there are only ever 3 vintages.
The Eguren family's rich history is reflected in the decor of the Sierra Cantabria dining room.
Sierra Cantabria is known as the "mother winery".
Our tour guide, Alberto, opens a selection of wines for tasting.
Eduardo Eguren stopped by our tasting for a brief visit.
The Eguren wineries' attention to quality is evident in every one of their 26 wines.
Delicious in-season spanish tomatoes, cured meats, and cheese were a delicious addition to the tasting.
