Hoplita Wines

We set out to recover wine production in an old winery in the Old Town of Logroño. Returning to use an old 16th century fretwork, used for centuries, may be unconscious, but that is the spirit of Hoplita. We wanted to go back to brewing in the old town of Logroño, as our great-grandfather already did at the beginning and middle of the 20th century. In the 20th century, production stopped in the old town of Logroño, due to how complicated it was, narrow streets, cellars, heroic winemaking… We wanted to make it in a 16th century winery and turn to artisans such as the stonemason who works on the reconstruction of the Davalillo Castle or a restorer of altarpieces. The winery is located in 3 buildings from the beginning of the 16th century, probably from the first decade of the 16th century. Some of them are mentioned in documents prior to the siege of Logroño in 1521. The main entrance to the winery was part of the palace of the Count of Murillo y Bornos; We preserve several letters from the Count of Murillo from the beginning of the 18th century that allow us to understand what the high nobility of the time was like. The barrel warehouse is located in a cellar where wine was made for several centuries. It is the only winery that has been preserved in the entire block, although there were up to four described, the rest of the wineries disappeared between the end of the 19th and 20th centuries. This winery, according to the Marquis of Ensenada’s cadastre of 1751, had 8 vats with a capacity of 1,300 jugs of wine (just over 30,000 kilos of grapes) and was owned by María Teresa Galbete and later by the Marquises of Orovio. All the buildings with their own uniqueness and history… come and tour them. This family project is led by Elvira. We come from a background of viticulturists and wine makers since the end of the 15th century and in our generation since 2004. We were the pioneers in the production of the sweet wine par excellence of La Rioja, supurado, vinifying it with modern techniques. Elvira, in addition to being a viticulturist, has a doctorate in Chemistry and a degree in Biochemistry and focuses her work on preserving tradition and enhancing it through innovations, some of them disruptive.