If we speak of Rioja, we speak of wine. Yet in Labastida, this wine bears its own distinctive accent. Here, in this historic village of the Rioja Alavesa, a collective of vintners has resolved to look back in order to move forward. Thus, Cosecheros de Labastida was born, a venture that reshapes the rules of the game: transitioning from winery wines to vineyard wines, from brands to individuals, from mass production to authenticity.
The concept emerged during the 2020 harvest, when five vintners—Jorge Gil, Íñigo Perea, Luis Salazar, Alain Quintana, and Alberto Martínez—decided to revive the role of the traditional cosechero, a vintner who cultivates, produces, and bottles his own wine. Instead of selling their grapes to large wineries, they return to what their grandparents did: vinifying their own harvest, guided by the rhythm of the land and the instincts of those who truly understand it.
Behind the project is also the vision of Telmo Rodríguez and Granja Nuestra Señora de Remelluri, who act as mentors and companions on this journey. Their technical and human support has been crucial in shaping this new generation of cosecheros who do not seek to compete but rather to champion the diversity and character of a more human, sincere, and less industrialised Rioja.
Among them, Alain Quintana embodies the strength of continuity. His family settled in Labastida in 1613, and for twelve generations, they have been intimately connected to the vineyard. His grandfather Luis was the last tenant of a local noble family, at a time when viticulture was more a way of life than a business. Over the years, some of those lands were sold, but Alain chose to stay, preserving a small plot called Espirbel, the heart of his story. There, he crafts his wine of the same name, a tribute to his lineage and the perseverance of those who refuse to forsake their roots.
The cultivation of Garnacha, Tempranillo, and Macabeo is conducted with respect. Once ripened, the harvest is done by hand, in 12-kilogram boxes, and the grapes undergo a double selection before fermenting with native yeasts. Alain blends traditional techniques—such as daily foot treading—with meticulous management of the pump-overs to extract only the essentials. Afterwards, the wine rests for 2 years in barrels of varying volumes, with a single annual racking, before being unveiled.
Espirbel is a wine of balance and depth, with notes of ripe fruit, herbal nuances, and a mineral undertone reminiscent of the Labastida landscape. A conscious return to the vineyard, to family, to work well done.