Welcome Alejandro!
We caught up with Alejandro López, our new chief winemaker at Beronia! A specialist in organic winemaking, he studied Viticulture and Oenology and gained experience at leading wineries in Chile, Italy, the US, and Spain. Recognised as a key player in the new generation of winemakers, he earned a place in Decanter's Top 10 Emerging Winemakers in Spain. We’re thrilled to have him lead the Beronia winemaking team!
What inspired you to become a winemaker?
When I studied for my degree in agricultural engineering, I fell in love with vineyards and how they work. I began my career as a field technician, and after specialising in oenology, I spent several years working in the vineyards. Over time, I became more involved in the winemaking process... and here I am today!
What is your winemaking philosophy?
Respect the vineyard, classify the styles in the field, and be honest in the winemaking process. Ultimately, it's about creating wines that people enjoy, true to a distinct style, so they keep coming back.
What originally drew you to Rioja?
I live very close to this region, and I studied my degree in La Rioja. I believe in the enormous potential of our region and its ability to produce world-class wines.
What do you think sets Beronia apart from other wineries in Rioja?
We are a winery with a traditional foundation, but one that has successfully adapted to the times. We’ve invested in technology, research, and sustainability, all of which are reflected in both our wines and our work ethic.
What kind of soils are in the Beronia vineyards?
Primarily chalky clay for our red wines, especially those intended for ageing. These poor soils retain just enough water to ensure our varietals ripen perfectly. For our whites and rosés, we use clay-limestone soils, which hold more water and bring added freshness and acidity to these wines.
Beronia is a sustainability champion, why is this so important to you?
Sustainability is more than just a philosophy; it’s about being in harmony with the environment without negatively impacting it.
Has climate change affected your winemaking practices over the years?
Not especially. We’re fortunate to be located in the westernmost part of Rioja, which gives us a cooler climate that helps to moderate the effects of rising temperatures.
Do you have any thoughts about the classifications in Rioja?
I think the traditional classifications of Crianza, Reserva, and Gran Reserva are excellent. The market recognises them, and they offer a solid framework for different styles of wine. To produce these wines, we often blend grapes from different vineyards and varieties to remain faithful to each style. I also believe that what we’re doing with the new classification, focusing on single vineyards, is very important. It allows us to highlight unique terroirs, where the vineyard itself becomes the star. Both approaches are valid and entirely compatible.
Do you have a favourite style or classification to produce?
I love all wines; each has its own time, place, and company to be truly enjoyed.
Are there any grape varieties you particularly enjoy working with?
I’m particularly fond of Viura, our white variety. Its subtlety is remarkable, and its ability to age gives us the chance to experiment with different styles of wine!
How do you find a balance between traditional and modern winemaking?
To make great traditional wines today, you need to take some cues from modern winemaking. Likewise, modern wines benefit from traditional methods to bring complexity and depth. I love the character that time imparts on traditional wines, and I’m equally drawn to modern wines for their ability to express the vineyard and the purity of the fruit.
What are you most proud of as a winemaker?
I’m proud to work with a team of talented professionals who enrich the process and make our work both easier and more rewarding.
What's one thing the world should know about Spanish wine?
Spanish wine is as diverse as our country, our traditions, and our cuisine. It’s an expression of richness!
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