History of the Winery

bodega-casa-juan-fachada nevada

It was founded in the first half of the last century taking advantage of an underground cave covered in rustic ashlar stone; where the old Laguardia flour mill was located.

Later, in the 1950s, the winery was expanded with the construction of a closed vaulted building with three levels of tanks with a total capacity of 800,000 liters.

The elaboration


They apply two types of production to their red wines carbonic maceration or vatting in whole grapes, traditional method of Rioja Alavesa.

Casa-Juan has specialized in very long vatting of a minimum of 30 days for the Joven CUARTETO and up to 60 days for the star wine SONETO.
After this carbonic maceration, it is stepped on very carefully. This production is done exclusively with Tempranillo.

Most applied method: Destemming-crushing and fermentation in the presence of grape skins with medium fermenters for 27 days. From here comes a family of wines called SEÑOR DE LESMOS.



Currently, they have a total of 500 barrels, with 70% American oak, 15% Bosnian oak, and 15% Allier oak, all of which are no more than 4 years old.

This setup allows them to meet the needs of their increasingly numerous and demanding clientele.



CASA JUAN WINERIES currently owns 20 hectares of its own vineyards in Rioja, distributed among the following grape varieties: TEMPRANILLO 14 hectares, MAZUELO 3 hectares, GARNACHA 2 hectares, VIURA 1 hectare.

The winery’s oenologists monitor all treatments. Starting from the 2nd week of August, they begin monitoring maturation, taking samples of sweet degree, tartaric acidity, and so on.

This is how the harvest date is determined, once perfect maturation has been achieved.

Thanks to this efficiency and independence, the harvested grapes are always processed on the same day. The fruit spends as little time as possible from the mother earth to its fermentation tank and the start of fermentation.

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