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Bodegas David Moreno

Founded in 1912

Logo from winery Bodegas David Moreno
Logo of the RIOJA

Our wine tradition goes back 1912 when Ponciano Moreno constructed the first Winery with capacity for 18.000 liters. In the year 1963 the family moves to Barcelona looking for a better future to that of the agricultural peoples of that moment. At the end of 1981 David Moreno decides to leave his position of Technical Engineer to return to his village, to put into practice the wine knowledge that his grandfather and his father had transmitted him and real make his DREAM of being a butler.

Nowadays the equipment of the Winery is directed by David Moreno and his daughters Gemma and Paula.

david_moreno_fachada david_moreno_barricas david_moreno_barricas2 david_moreno_vine2

Data Winery

Web of winery

Web of winery:
www.davidmoreno.es

Address of the winery

Address of the winery:
Ctra. Villar de Torre, s/n (Badarán - 26310 - - La Rioja - España)

Phone winery

Phone winery:
+34 941 367 338 |

Mobile winery

Mobile winery:
No Data

Fax cellar

Fax cellar:
+34 941 418 685

Person in charge of the winery

Person in charge of the winery:
D. David Moreno Peña

Winemaker

Winemaker:
No Data

Barrels

Barrels:
No Data

Acres

Acres:
No Data

Production Capacity

Production Capacity:
No Data

National Distribution

National Distribution:
100%

International Distribution

International Distribution:
No Data

Wine tourism and Shop On-Line

Winery Visits
Winery Visits
Vineyards Visits
Vineyards Visits
Wine tasting
Wine Tastings
Restaurant
Has Restaurants
Rural Hotel
No Rural Hotel
On-Line Shop
Has online shop

Brands

DMORENO, DAVID MORENO RESERVA, MONASTERIO DE YUSO, VOBISCUM, DON BILDUR

Associated Wineries

This winery does not have associated other wineries

Associated news

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Wines

Vobiscum

RIOJA qualified Designation of Origin

Vino de Autor elaborado de forma absolutamente personal que muestra el carácter rotundo y único de viñedos de más de 80 años. Las variedades 90% Tempranillo y 10% Garnacha tinta muestran el equilibrio de las cepas viejas y la identidad del terruño. La uva se recolectó de forma manual a mediados de octubre tras un seguimiento exhaustivo de la maduración. Se despalilló al 75% y fermentó a temperatura controlada entre 25ºC y 28ºC. Tras una larga maceración en la que alcanzó su mayor xpresividad, se realizó una ligera prensada en cubillo. Ha permanecido 14 meses en barricas de roble francés en nuestros calados a temperatura y humedad constantes, adquiriendo mayor complejidad.

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