The Rioja region is the hallmark of Spanish wines, as it has been for centuries. Among Spanish wine aficionados, three sub-regions within the Rioja region stand out. These are Rioja Alavesa, Rioja Alta and Rioja Baja. Each being unique in their complexity, aroma and taste, primarily dependent on the elevation of the vines and the composition of the soil. Rioja Alavesa, the northernmost area, with vineyards at a much higher elevation than the other two.  Rioja Baja is at the lowest altitude where it is consierably warmer and the soil is primarily clay. The Rioja Alta region is located on the southern bank for the Ebro river and enjoys a less arid environment. 

The gastronomy in this region is every bit as fine as the wine with  many chefs providing some of the world’s best food. These two attributes in conjunction with the wide range of accommodations, which range from luxury resorts to charming bed and breakfasts, makes Rioja a great tourist destination.

Traditionally, the wines of Rioja have been blends of grapes from the three regions; taking advantage of the stronger perfumes from the Alavesa region due to the chalky soils, and the structure and body of the Alta and Baja areas. In Spain, it is hard to break from tradition, but as of late, there have been wine makers focusing on wines comprised from a single region.

The most common red grape in the Rioja region is Tempranillo, although Garancha is a close second. For whites, the Viura grape is the most widely planted.

Each of the sub-regions of Rioja has their own wine routes and the wineries, restaurants, hotels and tour operators appear to be reticent in discussing, much less providing information on the others so it is best to have done your homework prior to arrival.  The Rioja Alavesa Wine Route was created in 2005 as a way to increase awareness of their bounties as well as tourism dollars.  This route is located in the southern part of the province of Alava, between the Tolono and Cantabria mountain ranges and the Ebro River.