Cartuxa

Carlos González de Mendoza established Cartuxa in 1989 in Laguardia, the historic winemaking capital of Rioja Alavesa. The name pays tribute to the Carthusian monks who cultivated vines in the region centuries earlier, linking modern production to Rioja's deep monastic winemaking tradition. The estate was founded during a pivotal moment in Rioja's history, as the appellation shifted toward premium positioning amid consolidation around large negociant houses. Cartuxa carved a distinct path through estate bottling and rigorous vineyard management rather than blending purchased fruit.

• Founded 1989 by Carlos González de Mendoza
• Located in Laguardia, historic capital of Rioja Alavesa
• Named for Carthusian monks who farmed the region historically
• Operates independently with no corporate or investor ownership

Cartuxa manages approximately 45 hectares of owned and controlled vineyards spread across multiple microclimates in Álava. Vineyards sit at elevations between 350 and 500 meters on the clay and limestone-rich soils characteristic of Rioja Alavesa. The Atlantic influence from the nearby ocean, tempered by the Sierra de Cantabria mountain range, produces significant diurnal temperature variation that preserves acidity and builds phenolic complexity. The estate harvests later than most neighbors, typically between October 10 and 25, targeting optimal phenolic ripeness. Yields are held to around 5,000 kg/ha through sustainable viticultural practices, a figure significantly below the regional norm of 7,000-9,000 kg/ha.

• 45 hectares across multiple Álava microclimates at 350-500 meters
• Clay and limestone soils with Atlantic-influenced, cool-climate conditions
• Harvests late (October 10-25) for full phenolic ripeness
• Sustainable viticulture with yields around 5,000 kg/ha

Cartuxa ferments in temperature-controlled concrete and wooden vats using indigenous yeasts with minimal sulfur additions, favoring a hands-off approach that allows terroir expression. The flagship Cartuxa Reserva is a Tempranillo-dominant blend of 90-95%, with Graciano and Mazuelo playing supporting roles. Aging takes place in 225-liter French oak barrels, with new wood capped at 30% to avoid overwhelming the wine's mineral-driven character. Reserve wines spend 18-24 months in barrel, followed by equivalent time in bottle before release, exceeding DOCa Rioja minimum requirements at every stage.

• Natural fermentation with indigenous yeasts and minimal sulfur
• Fermentation vessels: temperature-controlled concrete and wooden vats
• 100% French oak, 225L barrels, maximum 30% new wood
• Reserva exceeds DOCa minimums with 18-24 months barrel plus equivalent bottle aging

The Cartuxa Reserva scores consistently above 92 points across major wine publications, cementing the estate's reputation as a benchmark small producer in Rioja Alavesa. Cartuxa is a member of a small-producer alliance focused on quality over volume and played a role in shaping the boutique producer movement in Rioja Alavesa during the 2010s resurgence. With annual production of just 8,000-12,000 bottles for the Reserva, the wines remain genuinely scarce and collector-driven.

• Cartuxa Reserva scores consistently above 92 points in major publications
• Member of a Rioja Alavesa small-producer quality alliance
• Influenced the boutique producer resurgence in the region during the 2010s
• Production of approximately 8,000-12,000 bottles annually for the Reserva