Vineyard and winemaking
Tempranillo Blanco arose as a natural mutation of red Tempranillo and remains closely associated with Rioja. For this 2018, Clípeo worked organically cultivated fruit from limestone-influenced vineyards in the cooler Sonsierra setting, where altitude helps the grapes preserve their citrus-edged freshness.
The bunches were harvested by hand into small 15kg boxes. Vinification and two to three months on the fine lees took place in stainless steel, protecting the wine’s aromatic clarity while adding a measured softness and weight to its naturally brisk profile.
Tasting notes
Appearance
Pale straw gold, now showing a gentle deeper tint from bottle age, with clear brilliance.
Nose
Lemon oil, baked pear and yellow apple are joined by dried meadow flowers and a faint note of fennel seed. Time in bottle has brought a subtle savoury, waxy nuance beneath the fruit.
Palate
Dry and poised, with preserved citrus, orchard fruit and a rounded lees-derived texture. The wine remains fresh through the middle, finishing with lemon pith, delicate herbs and a lightly saline mineral impression.
Food pairing
Serve with roast cod and crushed new potatoes, chicken and tarragon pie, seared scallops with cauliflower purée, or buttered leeks with hazelnuts. The evolved savoury notes also suit a mild, nutty Comté.
Background story
Clípeo Wines was established in 2016 by Eduardo, Miguel and Javier alongside oenologist and university professor Juan Carlos Sancha. Their limited-production project brings together organic cultivation, careful hand harvesting and a particular interest in varieties that broaden the familiar picture of Rioja.
The restored Cueva La Alcaldía cellars are carved into rock, their natural humidity and ventilation creating a stable environment for wine. Historic open pressing vats, underground cisterns and vaults have been retained, allowing modern, precise work to sit within a tangible part of the region’s winemaking heritage.
