The estate-owned organic vineyards are located in the towns of Najera, within the Rioja Alta (Zone 3), at approximately 630 m (2067 ft) elevation. The soils are clay and limestone. The moderately warm days and cool nights of this Continental Atlantic climate forces the grapes to ripen slowly, resulting in wines that show brighter aromas and more fruit flavors.
After picking during the cool morning hours, the grapes are transported to the winery in small boxes, and then they are destemmed and crushed. The skins mix with the unfermented juice for 3 days.
Fermentation takes place in stainless steel tanks. The slow fermentation process (30 days) allows Cortijo Blanco to retain a high degree of richness and flavor. When vinifying Viura, the challenge is to help the grape overcome any neutral aromas and flavors. Skin contact and long, slow fermentation are both strong solutions. After fermentation, the wine ages in stainless steel tank for 2 months on the lees. To retain freshness, the wine does not undergo malolactic fermentation.