We are starting a special series for the 40th Anniversary of Sobremesa in which the winemakers speak to us in the first person. Our first guest leads one of the banners of the most elegant Riojan classicism, La Rioja Alta, a century-old winery in Haro whose wines reach high levels of popularity in Spain and internationally.
Desktop Editorial. Images provided by La Rioja Alta, SA
Staff
Guillermo de Aranzabal Agudo
Born 6/25/1958
President, since 2005, of the La Rioja Alta, SA group
About the winery
Region or regions where it is produced: Rías Baixas, Rioja (Rioja Alta and Rioja Alavesa) and Ribera del Duero
Founding date: 7/10/1890
Main brands: Viña Ardanza, Gran Reserva 904, Gran reserva 890
Briefly list the features that define your winery.
It is a classic winery, dedicated to high quality wines, with long aging in both barrels and bottles.
What do you think has been the great contribution of your generation to the world of wine?
The modernization of management systems and innovation and research both in oenology and in distribution (export), marketing, etc.
Complete the sentence: the world of wine has to put itself in 2024…
communicate everything that is in and around a bottle of wine: culture, tradition, innovation, pleasure, etc.
What a great bottle he uncorked on a date he will never forget.
A Gran Reserva 904 from 1973 in 2014.
Choose three appellations of origin, from here or abroad, to save yourself from a phylloxeric apocalypse.
Rioja, Burgundy and Champagne.
What will be the next trend, where will there be something to look at?
The elegance, the complexity, the balance, the pleasure that wines give. Power and structure will not be as important in the future.
The best vineyard landscape I have ever seen is found in…
Priory and Arribes del Duero. Impressive and unique.
Three restaurants where you can pair their wines wonderfully.
Arzak, Echaurren and Hakkasan.
What would you say to your (winemaking) self from 30 years ago?
Never be sure of anything. There are no absolute truths, they are all relative.
What is the most irreverent idea you have launched in a winery?
I’m not very irreverent, really!
