Three Regions

Traditionally, Rioja wines have used a blend of grapes from all three sub-regions. The differences in altitude, soil types and climate add up to ensure that every Rioja vintage is crafted from the highest quality grapes, selected from vineyards in the most successful and productive areas. Today, many wineries are also bottling single-vineyard wines, taking advantage of Rioja's microclimates and varying soil types to produce unique wines with a distinctive character.

Rioja Alta is the westernmost of La Rioja's three sub-areas. It is influenced by the Atlantic Ocean's climate and is relatively dry, with a high elevation. The soil in Rioja Alta is rich in iron, limestone and clay, along with nutrients deposited in the region by the tributaries of the Ebro River. Rioja Alta is known for producing full-bodied wines with a medium alcohol content that are suitable for aging in casks, forming the basis of most red Riojas.

Rioja Alavesa has the highest elevation out of the three sub-regions, and is known for its distinctive chalky soil and sloping landscape. It is influenced mainly by the climate of the Atlantic, but draws some moisture and heat out of the lower-lying Mediterranean lands to the east. Rioja Alavesa is known for lighter, aromatic wines, but also produces many red wines with an alcohol content and acidity suitable for aging.

Rioja Baja is the hottest and driest area of La Rioja, and is strongly influenced by the Mediterranean climate. It is relatively low in elevation, compared to Rioja Alta and Alavesa, and its soil is heavy with limestone. Rioja Baja produces red wine with a higher alcohol.