To convey the essence of each plot in every wine. That is the main objective of Cuentaviñas, a winery in the D.O.Ca. Rioja, which takes its name from the stories told by the storytellers themselves. Now, as if he were one of them, it is the turn of owner, Eduardo Eguren, the fifth generation of a well-known family, to share the story he is writing by himself, away from the family projects.
Every good story begins with a struggle for the main character. For Eduardo, the story begins with the death of his maternal grandfather Félix Ramírez (nicknamed ‘El Peciñero’) which resulted in him receiving three plots of vineyards that he himself describes as ‘gems’. This encouraged him to set up his own project, a dream where he could put into practice everything he had learned over the years. The search for that magical and unique place to make his dream come true took him to the Rioja Alta, specifically to San Vicente de la Sonsierra, a town at the foot of the Sierra de Toloño. There, in the small village of Peciña, he found his place. And would you believe... This small enclave, where hardly anyone lives, has the same name as his grandfather’s nickname. “Who knows whether he chose the place, or the place chose him.”
The El Hoyo estate completes this plot with a 1923 vineyard, facing south-west, and with a great diversity of Tempranillo grape varieties. The vines grow in shallow, sandy soils (due to the degradation of calcareous sandstone) and are exposed to an Atlantic climate (the sea is only about 70 kilometres away), with an annual rainfall of 650 mm. This is where Cuentaviñas El Tiznado is born, a classic and elegant red wine.
For Eduardo Eguren, the vineyard is the basis and the beginning of everything. “Without a good start it’s hard to write a good ending.” For this reason, the care is exquisite and meticulous, like the small bonfires that are lit during the winter frosts to mitigate the effects of the cold on the grapes. The harvest here is carried out by hand in 15 kilo boxes. When the grapes reach the winery, they are destemmed, fermented and macerated in French oak barrels for 21 days. Once alcoholic fermentation has finished, malolactic fermentation takes place in new 228-litre French oak barrels. The wines ages over 18 months, finishing with 3 months in bottles.