Arzuaga Navarro

Bodegas Arzuaga Navarro takes its name from founders Florentino Arzuaga and María Luisa Navarro. Florentino acquired the La Planta estate in 1982, and in the early 1990s began planting vines, constructing the winery, and making wine. The stone bodega, with its monastic arches, towers, and bell tower, sits on the N-122 road that links Soria to Valladolid, a corridor now celebrated as Ribera del Duero's Golden Mile. Neighbours include Vega Sicilia and Pingus, establishing Arzuaga in the most prestigious concentration of bodegas in the DO.

• Florentino Arzuaga purchased La Planta estate in 1982; vine planting and winery construction followed in the early 1990s
• Located on the N-122 Golden Mile in Quintanilla de Onésimo, Valladolid, alongside Vega Sicilia and Pingus
• Second generation now leads: Ignacio Arzuaga directs winemaking; Amaya Arzuaga, formerly a celebrated fashion designer, directs the hotel and Michelin-starred Taller restaurant
• The Arzuaga stag logo reflects Florentino's passion for the wildlife of the La Planta game reserve

Arzuaga Navarro helped demonstrate that Ribera del Duero could produce serious, internationally recognised wines beyond the established names of Vega Sicilia and Alejandro Fernández. The estate's scale, wine tourism infrastructure, and willingness to invest in organic viticulture and a Michelin-starred restaurant have made it a model for the modern Spanish estate winery. A Platinum, 97-point score at the 2021 Decanter World Wine Awards for the Crianza confirmed that the winery's commitment to quality extended across all price tiers, not just prestige bottlings.

• Pioneer in Ribera del Duero wine tourism, among the first wineries in Spain to develop on-site hospitality at scale
• Arzuaga Crianza 2018 scored Platinum and 97 points at DWWA 2021, the highest score in the DO at that competition
• Organic viticulture programme began in 2007; now covers more than 235 hectares, with the DO's first organic wine released in 2010
• Taller restaurant, overseen by Amaya Arzuaga, holds one Michelin star, making it the first bodega restaurant in Ribera del Duero to achieve that recognition

The La Planta estate occupies a páramo, a high flat plateau, at 911 metres above sea level. Chalky-clay soils overlie a pure limestone subsoil just one metre below the surface, a combination that delivers mineral tension to the wines and moderates vine vigour. The continental climate brings intense daytime sunshine and cool nights, slowing ripening and preserving acidity. Vineyards include La Maquinilla, the oldest block on the estate and the backbone of the Crianza, as well as hillside plots like Barquillo, one of the few terraced vineyards in the DO, and La Quemada, a 34-hectare site on the opposite bank of the valley in Olivares de Duero.

• 911 metres elevation on the páramo; chalky-clay soils with limestone bedrock one metre below the surface
• 80% of vines are more than 20 years old; yields constrained to approximately 4,000 kg per hectare
• Key vineyard blocks include La Maquinilla (Crianza backbone), terraced Barquillo, and 34-hectare La Quemada in Olivares de Duero
• Principal varieties are Tinto Fino (Tempranillo), Cabernet Sauvignon, Merlot, Chardonnay, and Albillo Mayor; all vineyards are organically farmed

Winemaker Adolfo González oversees a philosophy built on minimal intervention, parcel-by-parcel vinification, and careful oak ageing matched to each tier. Grapes are hand-harvested in boxes of no more than 15 kg, sorted on a selection table, destemmed, and fermented in stainless steel tanks with cold pre-fermentation maceration followed by alcoholic fermentation at a maximum of 26°C. The Crianza spends 16 months in 75% French and 25% American oak, while from the Reserva upwards all ageing is in French oak. The Gran Reserva spends 56 months in barrel, while the Reserva receives 30 months.

• Hand-harvested in 15 kg boxes; cold pre-fermentation maceration followed by fermentation at maximum 26°C in stainless steel
• Crianza: 16 months in 75% French and 25% American oak; Reserva: 30 months in French oak
• Gran Reserva: 56 months in French oak barrels; among the longest barrel regimes of any standard-range wine in Ribera del Duero
• Gran Arzuaga and Amaya Arzuaga are co-fermented with 5% Albillo Mayor, a local white variety, adding aromatic complexity

The range spans from the widely distributed La Planta (over 1.2 million bottles aged six months in French and American oak) through Crianza, Reserva, Reserva Especial, and Gran Reserva, to the ultra-limited Gran Arzuaga (fewer than 1,000 bottles) and Amaya Arzuaga (fewer than 3,000 bottles). Beyond Ribera del Duero, the winery produces Pago Florentino, a certified Vino de Pago made from 100% Cencibel (Tempranillo) on the Finca La Solana estate in Malagón, Ciudad Real. Critical highlights include the Crianza 2018 Platinum at DWWA 2021 and the Gran Reserva earning 94 points and Best of Year honours from Wine Enthusiast in January 2023.

• La Planta: 1.2 million+ bottles; six months French and American oak; Ribera del Duero DO; entry point for the estate
• Reserva Especial: 6,000 bottles; 24 months French oak from centenarian vines; firm body and fine texture
• Gran Reserva: 5,000 bottles; 56 months French oak; 94 points Best of Year, Wine Enthusiast, January 2023
• Pago Florentino: certified Vino de Pago; 100% Cencibel from Malagón, Ciudad Real; organically certified

Arzuaga was among the first bodegas in Spain to bring an organic wine to market, releasing its first certified organic wine in 2010 after beginning vineyard conversion in 2007. By the mid-2020s, over 235 of the estate's hectares are organically farmed. The estate has evolved into one of the most visited wineries in all of Ribera del Duero, receiving around 35,000 visitors annually. Alongside the winery, La Planta estate hosts a five-star spa hotel, the Michelin-starred Taller restaurant led by Amaya Arzuaga, and a game reserve with wild boar, red deer, and mouflon.

• Organic certification commenced 2007; first organic wine released 2010; now 235+ hectares organically farmed
• 35,000 annual visitors make it one of Ribera del Duero's most-visited wine tourism destinations
• On-site five-star spa hotel and Taller restaurant (1 Michelin star), the first bodega restaurant in the DO to earn the distinction
• La Planta game reserve with wild boar, red deer, and mouflon coexists with the vineyards, reflecting the family's commitment to the natural ecosystem