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Made with the three white Rioja varieties selected manually during harvest from the tops of the vines, and then once again at the sorting conveyor, bunch by bunch.The wine is fermented on its lees, following an old, traditional formula, at room temperature in Bordeaux barrels of new French oak. During the process the best lees are selected manually, depending on their aromas and flavours, and blended during the whole winter in a process known as ‘batonnage’. The wine is then bottled directly from the casks.
It is a fact that wine has always formed part of the history and culture of this region, and since time immemorial it has been an essential element in the daily life of its inhabitants. From then until now, wine has been one of our main sources of wealth and the authorities have always tried to protect and promote grape growing and wine production and sales. After the serious economic crisis in the 18th century, a transformation of the winemaking process in Rioja was embarked upon, which culminated with the adoption of the methods used in Bordeaux which enabled winemakers to produce long-lasting wines, suitable for export to distant lands. By the 19th century, vineyards had spread all over Rioja and had become a vast industry, giving rise to the Region’s historic bodegas. The wine making tradition In the Masaveu Family, owners of Bodegas Murua, goes back to the times of Federico Masaveu Ripoli, who built his own winery around the middle of the 19th century, in Castellar del Valles (Barcelona), where the family originate from.One century later, the Masaveu Family decided to retrieve the wine making vocation which their ancestors had initiated so many years ago. And so, in 1974 they purchased Bodegas Murua, in Elciego, a town dedicated, and historically linked to vine growing, and home to small, family run wine producers and medium to large wineries alike.