Luis Canas Crianza Rioja comes from Tempranillo vines aged 40-80 years old, planted on steep slopes under the magnificent Sierra Cantabria Mountains. Luis Canas embrace the traditional concept of Crianza: this wine is packed full of flavour, complexity and robust structure. Notes of balsamic, plum and toast lead to intense Christmas spices and velvety cherry fruit flavours on the palate, supported by smooth, round tannins.

In 1970 Luis Cañas changed two hundred years of tradition and became the first winemaker in Rioja Alavesa to bottle his young wine rather than sell it as bulk.

This bold move, and his continued pioneering spirit, has cemented the winery's enviable reputation as one of the most progressive in the region. Sheltered below the watchful Sierra Cantabria, the vineyards are all old, small plots on chalky-clay soils with a dedicated team of vineyard workers carrying out organic practices and a purpose built, fully equipped accommodation block was built for the entire vineyard team in 2006.

Viticulture
Juan Luis Cañas is now the powerhouse behind this highly accomplished winery, but everywhere you go there is a feeling of family, and especially of the lasting legacy that Luis Cañas has left for both his son and the Rioja Alavesa since his passing in December 2019. With 350 hectares of outstanding vineyards, split across 870 different plots, the viticultural department control every aspect. Each of the plots has its own personality and is categorised and used for different wines according to its characteristics.

Winemaking
Upon entering the bodega and passing the selection table, the grapes are de-stemmed and crushed before undergoing fermentation and then maceration in stainless steel tanks for a total of 8 days, obtaining better colour extraction as well as much more complex wines, suitable for prolonged aging. The wine is clarified with vegetable gelatines and follows anicrobic filtration. After its primary fermentation, the wine is placed in barrels where it undergoes malolactic fermentation and is aged for a minimum of 12 months. It is then bottled for at least another 12 months.

Oak Treatment
Time: 12 Months
Type: 60% New French Oak, 40% New American oak

Food Matching
Ideal with meat paella, roasted meat and poultry, chorizo and other Spanish cured meats.