Roda
Summary
Bodegas Roda is a medium-sized producer established in 1987 in Haro's historic Barrio de la Estación, managing 120 hectares across Rioja Alta and Rioja Alavesa where they craft primarily Tempranillo-based wines from old vines grown on diverse limestone-clay, sandy-clay, and alluvial soils. Their winemaking balances traditional elements with modern precision through extensive research on Tempranillo biotypes, separate vinification of vineyard plots, and aging in French oak, maintaining Rioja's classical varietal focus while employing scientific rigor in both vineyard and cellar.
Heritage & Leadership
Bodegas Roda was established in 1987 in the historic Barrio de la Estación (Station District) of Haro in Rioja Alta, Spain. The winery was founded by Mario Rotllant and Carmen Daurella, whose combined surnames form the acronym "Roda." The founders, with backgrounds in the beverage industry, deliberately chose this prestigious location in Rioja's traditional winemaking heart to pursue their vision of creating modern expressions of Tempranillo while respecting the region's heritage.
Under the technical direction of Agustín Santolaya, who has led winemaking operations since the early years, Roda has developed a methodical approach to viticulture and winemaking. The leadership team includes enologist Isidro Palacios and agricultural technical director Juan Cantera, who oversee the winery's research-driven approach to vineyard management. In 2001, Roda expanded its facilities with a new fermentation hall carved into the mountainside, combining traditional winemaking with modern technology while maintaining temperature stability through natural means.
Vineyards & Wines
Roda manages 120 hectares of vineyards spread across 17 different sites in Rioja Alta and Rioja Alavesa, with a particular focus on north-south facing slopes at elevations between 380 and 650 meters. The vineyards are planted predominantly with Tempranillo (85%), complemented by Graciano and Garnacha. The winery places special emphasis on old vines, with many vineyard plots featuring vines over 30 years old, and some exceeding 80 years.
The soils across Roda's vineyards vary significantly, including limestone-clay, sandy-clay, and alluvial compositions, contributing to the complexity of their wines. The winery produces four main red wines: Sela, their youngest expression from vines aged 15-30 years; Roda, a red-fruit dominant Tempranillo blend; Roda I, which showcases black fruit characteristics; and Cirsion, their limited production flagship made from specially selected vines that develop unique tannin structures. In 2019, Roda introduced their first white wine, Roda I Blanco, produced from old-vine Viura.
Philosophy & Practice
Roda's winemaking philosophy centers on expressing the authentic character of Tempranillo and the diverse terroirs of Rioja. The winery maintains a permanent research and development department that has conducted extensive studies on Tempranillo clones, resulting in the identification of 552 distinct biotypes from which they have selected specific clones for their vineyards.
In the winery, fermentation takes place in French oak vats, with each vineyard plot vinified separately. Aging occurs in French oak barrels, with specific durations tailored to each wine: Sela spends 12 months in barrel, Roda and Roda I approximately 16 months, and Cirsion 8 months. The winery employs minimal intervention techniques, including native yeast fermentation and gravity-flow systems to avoid pumping.
Roda's vineyard management prioritizes low yields (averaging 1.5 kg per vine) and sustainable practices. The winery conducts detailed phenolic maturity studies before harvest, with picking decisions based on achieving optimal ripeness in each specific plot rather than following a predetermined schedule. This meticulous approach extends to their barrel selection, where they work with multiple cooperages to match specific oak characteristics to different vineyard expressions.