Tempranillo

Rioja means Tempranillo, of course, and this grape remains the most important in Artuke’s vineyards. However, as their vines are very old, it is not uncommon to find other varieties interplanted here and there. The two brothers do not separate them during vinification, believing instead in the virtues of this natural field blend. As a result, up to 20% of the blend can consist of varieties other than Tempranillo, notably Graciano, a variety increasingly seen in Rioja, as well as Grenache and Cagazal, a local version of Palomino, well-known in Jerez. It seems this latter variety was planted in Rioja in the 1920s to replace missing vines. While very productive, it has the advantage of adding freshness to the blends.

Burgundian

All plots are organically farmed, and most follow biodynamic practices. Artuke’s wines are often described as "the most Burgundian of Rioja" due to their elegant and refined style. Here, there is no "Power-Tempranillo."

All grapes are hand-harvested in small baskets and brought to the winery. They all pass over a sorting table, are destemmed, and then transferred by gravity into stainless steel tanks where fermentation occurs with indigenous yeasts. Malolactic fermentation takes place in large wooden foudres. The wines are then aged between 13 and 16 months, depending on the wine, in large foudres (between 500 and 3500 liters). The two "Grand Crus" are aged in 600-liter foudres.