Bodegas Moraza

The people behind the bottle

Six generations of the Moraza family have grown vines around San Vicente de la Sonsierra and Ábalos. Their wines begin entirely in their own parcels, where altitude, exposure and native Rioja grapes shape each harvest. Organic cultivation follows biodynamic principles. In the three-storey cellar, gravity moves the fruit and native yeasts start fermentation in concrete: a practical way to keep handling gentle and the vineyards’ differences clear.

Grapes / sourcing

Estate-grown Tempranillo, Garnacha, Viura and other Rioja varieties.

Farming

Organic cultivation guided by biodynamic principles.

Winemaking

Spontaneous fermentation in concrete with native yeasts.

Terroir

Rioja Alta vineyards between 400 and 650 metres.

Cellar

Three storeys designed for gravity handling.

They talk about

Fruit, freshness and the character of individual parcels.