First created in 1920, "Viña Real" is CVNE's legendary historic marque dedicated entirely to the cooler, Atlantic-influenced terroir of the Rioja Alavesa. While the classic Imperial line hails from Rioja Alta, Viña Real was pioneering for using a traditional Burgundy-shaped bottle rather than a Bordeaux bottle, intentionally highlighting the silkier, more perfumed, and elegant character of fruit grown around the hilltop town of Laguardia. Today, the wines are produced in a dedicated state-of-the-art gravity-flow winery designed by architect Philippe Mazières, carved directly into the Cerro de la Mesa hill.

The 2018 vintage in Rioja was a classical, Atlantic-leaning year marked by cooler temperatures and a long, slow ripening cycle that produced exceptional aromatics and fresh natural acidity. Sourced from high-altitude, dry-farmed bush vines rooted in chalky clay-limestone terraces, the blend is dominated by ~90% Tempranillo complemented by Garnacha, Graciano, and Mazuelo. Vinified with native yeasts and aged for 24 months in a combination of French and American oak barrels followed by extended bottle resting, it offers an aristocratic bouquet: dried red cherries, wild blackberries, leather, sweet pipe tobacco, cedar box, vanilla bean, and crushed limestone, framed by fine-grained tannins and vibrant tension.

Critical Acclaim

94 Points, James Suckling
"Interesting plum, smoke, forest floor and oyster shell aromas. Lead pencil. Medium-bodied with subtle notes of matchstick, sandalwood and fresh berries. Minerally. Juicy and savory."

Why You’ll Love it

• A century-old heritage benchmark dedicated to the high-elevation limestone soils of Rioja Alavesa.

• Bottled traditionally in Burgundy glass to signify its aromatic elegance, silkiness, and perfume.

• Balanced maturation across both French and American oak yields classic vanilla, cedar, and spice without obscuring vibrant red fruit.

• The cooler 2018 vintage emphasizes freshness, fine-grained structure, and effortless food compatibility.

How To Serve It

• Serve at cool room temperature between 60°F and 64°F.

• Decant for 30 to 45 minutes to let the cedar, leather, and dark red fruit aromatics unfold.

• Pour into bordeaux stems to frame its structural lines and expansive bouquet.

• Pair with wood-grilled lamb chops (chuletillas al sarmiento), roasted pork tenderloin, jamón Ibérico, or aged Manchego.