Bujanda Crianza

Crianza bottle image

Wine Description

Vina Bujanda Crianza is made from 100% Tempranillo and comes from the Rioja Alta and Rioja Alavesa estate vineyards. The wine is aged 12 months in American oak barrels.

Pilar and Carlos Martinez Bujanda
Lauren Rosillo-Winemaker
Vina Bujanda Winery
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“The 2020 Crianza is 100% Tempranillo sourced from Rioja Alta and Rioja Alavesa, aged for 12 months in American oak barrels. Displaying a garnet hue, this wine is characterized by dominant aromas of strawberry and dried flowers, layered with hints of wild herbs and mushrooms. On the palate, it is dry and fairly lean, with a light and aqueous texture that lingers on a chalky finish. This wine presents a classic Rioja palate.” — Vinous, Apr 2024
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Vineyard & Production Info
Training method
Free System and trellesing sytem
1,476 feet
Eastern / Western
Year vineyard planted:
Harvest time:
First vintage of this wine:
Bottles produced of this wine:
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Winemaking & Aging
Maceration length:
Varietal composition:
100% Tempranillo
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
16 days
Fermentation temperature:
81 °F
Maceration technique:
Malolactic fermentation:
Fining agent:
Size of aging container:
225 L
Length of bottle aging:
12 months
Total SO2
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Analytical Data
pH level:
5.7 g/L
13.5 %
Dry extract:
29.5 g/L
Total SO2
Residual sugar:
2.2 g/L
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Wine Production

Fermentation in temperature-controlled stainless steel tanks. Maceration for 12 days.

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About the Vineyard

The 120 hectares of Viña Bujanda are divided into 18 plots, between 20 and 60 years old, with an average of 30 years. The estates are in Rioja Alta and  Rioja Alavesa sub-areas, Logroño and Oyón basically, although the plots are very different from each other talking about soil compositions and sun exposure.

Viña Bujanda vineyards  are of clay-calcareous and clay-ferrous soils. The first ones, with a typical ochre color are usual in Rioja Alavesa and part of Rioja Alta. They are ideal for Tempranillo and for the wine ageing. The clay-ferrous soils, with a reddish colour and typical in areas such as the Upper Najerilla are poor in organic material and offer bodied fresh reds and mineral substances that perfectly complement with the ones from the clay-calcareous areas, to offer a perfect balance which has always distinguished the traditional Riojas.