Where?  BODEGAS RODA is located in the edge of the river Ebro, in a balcony of the Railway Station District (Barrio de la Estación) in Haro, La Rioja, over a XIX century “calado”. The vine growers used to use it to stock their harvests, that would be, subsequently, sent to Bordeaux by train to mitigate the damages caused by phylloxera.

When? Bodegas RODA was founded in 1987 and its facilities have been adapted to the needs of each time and the pace of development, growing structurally in four phases developed in 1991, 1996, 2000 and 2018. All have been carried out according to the challenges of each time, the 2018 - which has just been concluded- had an energy objective in line with to the 21st century: optimizing energy efficiency and using renewable energies.

How? The facilities where custom-made according to the necessities of the RODA wines: adapting in each phase, the number of vats to the selected vineyards in each vintage, a bioclimatic room, product of an unprecedented bet for innovation, and two aging rooms directly bored in the rock.

Did you know that…

… in RODA wines from other vintages are never used to modify or refresh the present vintage?
In order to keep the identity of the vintage in our vineyards, we don’t even buy wines from other wineries.

… RODA controls around 20 vine parcels distributed in the best ecosystems of the area, from which every year only the best ones are vinified?

… in RODA the vinification is made in French oak vats with temperature control?
In addition, the aging is 100% made in French oak barrels.

...renewable energies come from the sun, specifically with the production of hot water at high temperature (70ºC) from vacuum tubes. This hot water supplies the needs of the entire production and heating circuit of the winery and, with the surplus, through an absorption system, is turned into cold water, then used for cooling the facilities. Through cold water and hot water, through an adsorption system, Bodegas RODA is able to dry out the too humid environment of the old 19th century cellar where their wines rest before reaching the market without the need to use other resources. An energy balance through the sun that marks a milestone in the wine industry.