Our winery was founded in 1999 in the town of Nájera (La Rioja), also known as the “King’s Court” and, paying homage to this noble town, our winey was named Cuna de Reyes (Birth place of kings). Our tradition, love for the earth and its most precious asset – the wine- come from our ancestors. We continue the heritage of our forefathers through the quality of our wine making know-how.
D.O. Rioja, Spain
Our winery was founded in 1999 in the town of Nájera (La Rioja), also known as the “King’s Court” and, paying homage to this noble town, our winey was named Cuna de Reyes (Birth place of kings). Our tradition, love for the earth and its most precious asset – the wine- come from our ancestors. We continue the heritage of our forefathers through the quality of our wine making know-how.
The Vineyards
The art of making great wine starts in the vineyards with the daily care of the vines. Careful selection of the fruit at harvest time, and its winemaking controlled process, followed by rest in barrels of noble wood and wine racks, deliver our well regarded wines. This is the same path our forefathers followed, now enhanced by leading edge technology.
We harvest our own grapes from La Rioja Alta, as well as those from contracted vintners in the area. We always care about the quality of the fruit. The main grape variety used for our wines is Tempranillo, however; we also use Grenache and Mazuelo for red wines and Viura for whites.
Winemaker Alfredo Ciria oversees almost everything at Cuna de Reyes. He controls every aspect from fermentation temperature to bottle and label design. As a grape grower, he loves to spend his time in the field, listening to heavy metal music on his tractor. Wine making runs deep within his family roots, with Alfredo’s grandfather being a lifelong farmer and winemaker. When he is not showing visitors around the vineyard or blending wine, Alfredo loves to travel and go to the cinema with his wife and children.
2015 Joven Blanco
91 Points - Wine Spectator, October 2017
"Full and firm, this white has depth and focus. Apple and pear flavors mingle with intriguing notes of quinine and coconut, while fresh acidity gives this backbone. Not showy, but harmonious. Drink now through 2021." –TM
2014 Rioja Crianza
Gold & 92 Points - 2017 San Diego International Wine Challenge
86 Points - Wine Spectator 2017
"This sturdy red offers cherry, leafy, smoky and spicy notes that peek through the chewy tannins. Orange peel acidity leaves a fresh finish. A bit rustic, but has depth. Drink now through 2024. 2,400 cases made." –TM
2009 Edición Limitada
Gold - 2009 National Wine Awards Mezquita Cordoba
2012 Finca Las Cabras Crianza
Captivated our tasting panel on its own merits in blind tasting. (2009) VinoExpression, 10/14
Intense cherry color with a fine red rim. Smoky shades of vanilla balanced by rich, dark berry and plum, coconut, chocolate and even tabacco flavors with soft tannins. (limited availability) Ten days in stainless steel at a maximum temperature of 28°C. Macerated for three days at 14°C for greater aroma extraction, then up to an additional 13 days with skin contact and daily pumpover. Ten months in new French oak barrels.
From 30+ year old vineyards. Ruby red with garnet hues and medium depth of color. Intense aromas of dark cherry with tobacco and wood notes. A fresh profile with hints of balsamic, incense, cinnamon, and liquorice. Elegant mouthfeel with fresh acidity, great structure and fruit expression. Persistent length and saline finish reflecting the soil of the vineyard. Fermented for 10 days in stainless steel vats at a controlled temperature of no more than 30°C. Macerated for 14 days in contact with skins and daily pumpover
Intense cherry with brick red hues. Hints of ripe fruit, mushroom and vanilla. Traditional spicy nose with blackberry, dark fruit and medium tannins. Ten days in stainless steel vats at a controlled temperature of no more than 28°C. Fifteen day skin contact, pumped over regularly.18 months in French and American oak followed by bottle aging
Earthy plum and rose aromas blend into dark berry fruits and a long, lingering finish. Round, full structure with hints of nuttiness and vanilla on the finish. 10 days in stainless steel vats at a controlled temperature of no more than 30°C. Macerated 14 days with skin contact and daily pump over. Aged for 12 months in American and French oak casks, racked twice
The must is macerated with the skin for hours. After slight pressing, it is clarified by refrigeration at 14°C then fermented at a controlled temperature of 16°C in stainless steel tanks.
