Bodegas Campo Viejo
In 2001 there was inaugurated the new Winery of Campo Viejo. Placed in an altiplane, in the surrounding areas of Logrono, his construction constituted the whole milestone in Rioja, which stimulated a current of innovation in the whole region.
The diverse obtained recognitions, they allow us to say that Campo Viejo is born in one of the best Wineries of the world. A faithful Winery to his Riojan roots, which it counts in addition with the most innovative means of production.
Totally integrated to the landscape and respectful with the environment, it offers our enóloga, Elena Adell, the best conditions to obtain every year broths of high quality for all the lovers of the wine.
The enóloga Elena Adell affirms that the Winery is a dream; a dream that they they all share those that are employed at the production of Campo Viejo as well as that enjoy and love the world of the wine.
Data Winery
Web of winery:
www.campoviejo.com
Address of the winery:
Cº. Lapuebla 50 (Logroño - 26006 - La Rioja - La Rioja - España)
Phone winery:
+34 941 279 900 |
Mobile winery:
No Data
Fax cellar:
+34 941 279 901
Person in charge of the winery:
Dª. Isabel Yabar
Winemaker:
Dª Elena Adell
Barrels:
70000 Barrels
Acres:
480 Acres
Production Capacity:
No Data
National Distribution:
60%
International Distribution:
40%
Wine tourism and Shop On-Line
Brands
CAMPO VIEJO, DOMINIO.
Associated Wineries
Associated news
Campo Viejo nos invita a Decantar la Vida con su nueva edición limitada
31/07/2018Formada de una colección de 3 botellas, esta edición limitada cuenta con los diseños de la joven Paula Ariza, conocida artísticamente como Papau, que hace unos meses resultó ganadora del concurso de artistas emergentes organizado por 'Campo Viejo'
Wines
Campo Viejo Reserva
RIOJA qualified Designation of Origin
Fermented in stainless steel tanks at a controlled temperature of about 28 ° C. Maceration with the skins for about 20 days. Aged for 18 months in American oak and French (50%). Last phase of aging cellar eighteen months in bottles.
View wineCampo Viejo Crianza
RIOJA qualified Designation of Origin
Fermented in stainless steel tanks at a controlled temperature of 25 º C.Maceración skins for about 12 días.Envejecido for 12 months in American oak barrels and aging francés.Última phase of five to six months in the bottle in the cellar.
View wineCampo Viejo Gran Reserva
RIOJA qualified Designation of Origin
Fermented in stainless steel tanks at a controlled temperature of about 28 ° C.Maceración skins for about 20 días.Envejecido for 24 months in French oak barrels (80%) and American (20%). Last phase of raising thirty-six enbotella months in the cellar.
View wineDominio Campo Viejo
RIOJA qualified Designation of Origin
Fermented in stainless steel tanks at a controlled temperature of 25 º C.Larga maceration with the skins for about 28 days. Six different vinification are made from five individual plots terreno.Envejecido for 11 months in French oak barrels from two specific forests: Troncais and Bertranges.
View wineCampo Viejo Rosado
RIOJA qualified Designation of Origin
Prepared using the technique of bleeding. The sedimentation took place using the flotation technique. Fermented in stainless steel tanks at a controlled temperature between 13 and 18 ° C and aged on its own lees for two months.
View wineCampo Viejo Viura Blanco
RIOJA qualified Designation of Origin
Decanting is produced by flotation technique using nitrogen to help protect color and fruity aroma of the juice. Fermentation in stainless steel tanks at a controlled temperature between 16 and 18 ° C. Ten percent of the wine is aged for three months in new American oak barrels. Aging on the lees also takes place during that period of time.
View wineCampo Viejo Blanco Semidulce
RIOJA qualified Designation of Origin
Viura grapes are carefully pressed for juice run wine. This must is drained to leave relucientemente clear and is then fermented at a low temperature (about 14-16 ° C). What makes this wine different is the fact of using a specially selected yeast to make sweet white wines. This yeast is very sensitive to cold so as to reach the level of sugar they want, stop the fermentation with a "blast of cold air."
View wine