The name of this wine, ‘Cabezadas,’ refers to the old-vine, low-yielding hilltop vineyards from which it was made. Traditionally, the whites of Rioja Alavesa were planted on the cabezadas (coming from the word “cabeza” which means “head”), where the soils were most poor. This wine joins the Tempranillo de Laderas as Bideona’s other regional wine, coming from various historic plots within the Rioja Alavesa appellation. Traditionally, Rioja’s whites haven’t had the same clout as its reds, with Viura typically being added to red Rioja blends to add acidity and perfume. But some of the most interesting wines of Rioja today are white, and like this wine, include the revisiting of age-old winemaking techniques in barrel to include stainless, concrete, and extended lees aging.
The grapes were hand harvested and then fermented in a mix of stainless-steel, concrete, and old oak barriques with a mix of indigenous yeast and a house cultured yeast strain. The wine remained in these vessels for fermentation and a brief aging period before being bottled with a coarse filtration, fining, and light sulfur addition.