---
title: "Sparkling Rioja: Discover the new face of Rioja wines"
description: "Explore Sparkling Rioja (Espumoso de Calidad de Rioja DOCa): how it's made, its ageing categories, grape varieties and why it represents a new era of innovation in Rioja wines."
---

[Rioja Wine Academy Blog](https://blog.riojawineacademy.com/en)

# [Sparkling Rioja: Discover the new face of Rioja wines](https://blog.riojawineacademy.com/en/sparkling-rioja-discover-the-new-face-of-rioja-wines)

 Written by [Rioja Wine Academy](https://blog.riojawineacademy.com/en/author/rioja-wine-academy) | Mar 26, 2026 9:52:53 AM

Rioja is entering a new era. Long celebrated for its reds, whites and rosés, the region is now earning international attention for its elegant, traditional-method sparkling wines. Officially recognised as **Espumoso de Calidad de Rioja DOCa**, these wines reflect Rioja’s ability to innovate while staying true to its heritage: precision, craftsmanship and a deep respect for terroir.

As production grows and more wineries embrace bubbles, sparkling Rioja has become **one of the most exciting developments in modern Riojan winemaking**, a natural extension of a region defined by diversity and excellence.

## **How Rioja is redefining itself with elegant bubbles**

Sparkling Rioja wines combine Rioja’s classic strengths — altitude, cool nights, freshness and meticulous winemaking — with the sophistication of the **traditional method**.

The result: refined bubbles, **long lees ageing** and a style shaped as much by Rioja’s landscape as by its technical precision.

## **The evolution of sparkling wines in Rioja**

The production of effervescent wines in Rioja is not new. **As early as 1857,** sparkling wines from the region were already mentioned at an agricultural congress in Madrid, quietly coexisting long before bubbles became a defining category elsewhere in Spain. Traditionally overshadowed by Rioja’s celebrated reds, these wines remained a lesser-known expression of the region’s diversity. Today, Rioja’s historic bubbles are experiencing **a renaissance**, driven by wineries that are reviving this tradition from diverse perspectives — from heritage-based interpretations to cutting-edge, terroir-focused styles.

### **From still wines to bubbles: a new chapter for Rioja**

Although still wines have long defined Rioja, several pioneering wineries worked quietly with the traditional method for decades. Their efforts laid the foundation for **a new official category** that would recognise sparkling wines made with the same rigour as Rioja’s iconic reds.

### **The birth of “Espumoso de Calidad de Rioja DOCa”**

In 2017, the DOCa formally incorporated **Espumosos de Calidad** into its regulatory framework. This marked the beginning of a new official chapter for Rioja sparkling wines, with clearly defined requirements for:

- the use of **all authorised Rioja grape varieties**
- traditional-method vinification and mandatory labelling mentioning “Método Tradicional” 
- a **minimum lees ageing of 15 months,** with longer ageing requirements for higher categories ( 24 or 36 months)
- manual harvesting for Reserva and Gran Añada
- double analytical and sensory certification

Rosé sparkling wines must contain **at least 25% red grapes**, ensuring colour, flavour and structural integrity.

## **How sparkling Rioja is made**

### **The traditional method: second fermentation in the bottle**

All Rioja effervescent wines must be made using the **Traditional Method**, the same used in Champagne, and widely considered as the most qualitative production method for sparkling wines. A base wine undergoes a second fermentation in the bottle, creating natural bubbles. Afterwards, the wine ages on its lees, developing texture, complexity and finesse.

### **Lees aging: texture, complexity and longevity**

Ageing requirements in Rioja are among the most demanding in the world. **Espumoso de Calidad** must spend a **minimum of 15 months ageing on the lees**. **Reserva** wines require at least **24 months on the lees**, while **Gran Añada** wines age for a **minimum of 36 months** on the lees and are **always vintage-dated**, similar to Millésimé Champagne. **Manual harvesting** is mandatory for both **Reserva and Gran Añada**.

During this period, the lees release aromatic and textural compounds that deepen the wine’s complexity, contributing notes of brioche, pastry, flowers and nuts, as well as a finer, creamier mousse.

### **Dosage and labelling: defining the final style**

Every sparkling Rioja must indicate “Traditional Method” on the label and state the dosage category, which is determined by the amount of sugar added through the *licor de expedición*.

The dosage shapes the wine’s final profile:

- **Brut Nature**: 0–3 g/l residual sugar (no added dosage)
- **Extra Brut**: less than 6 g/l residual sugar
- **Brut**: less than 12 g/l residual sugar
- **Extra Dry**: 12–17 g/l residual sugar
- **Dry**: 17–32 g/l residual sugar
- **Demi Sec**: 32–50 g/l residual sugar

For Reserva and Gran Añada, the dosage must always remain below 12 g/l, limiting these categories strictly to Brut Nature, Extra Brut or Brut.

### **Why climate and altitude make Rioja ideal for sparkling wines**

Rioja’s altitude, cool nights and varied soils produce grapes with:

- naturally high acidity,
- moderate alcohol,
- and balanced ripeness.

These are ideal conditions for **traditional-method sparkling wines**, allowing long lees ageing without losing freshness or tension.

## **Key grape varieties used in sparkling Rioja**

All grape varieties (both red and white) authorised by the DOCa may be used for sparkling wines, giving winemakers **exceptional stylistic freedom**.

**Viura:** Fresh, citrus-driven, elegant, ideal for long ageing on lees.

**Tempranillo Blanco:** Aromatic, expressive and modern, adding vibrancy and fruit.

**Garnacha Blanca:** Provides volume, texture and Mediterranean aromatic character.

**Maturana Blanca:** Provides vibrant acidity together with a more linear, atlantic taste profile.

**Chardonnay:** Brings international finesse, tension and precision.

**Garnacha Tinta:** Offers colour (for rosé sparkling wines), red fruit aromatics and structure. Also “blanc de noirs” sparkling wines are made from Garnacha Tinta.

## **Pairing Rioja bubbles with Spanish and international gastronomy**

Freshness, acidity and complexity make sparkling Rioja an exceptional partner for Spanish cuisine: oysters, jamón ibérico, croquetas, tempura, seafood, paellas, spicy dishes and creamy cheeses.

Its freshness and structure make it a natural companion for everything from seafood to savoury dishes, shining well beyond the usual “celebration-only” role, and even closing the meal with a light, refreshing touch alongside dessert. 

## **How sparkling Rioja fits within the Rioja regulatory board classification**

Sparkling Rioja is **fully integrated within the DOCa’s quality system**. It is not a separate denomination, but a new, rigorously defined category within Rioja’s traditional portfolio.

Its ageing, production and certification rules follow **the same strict standards** that govern all DOCa wines.

## **Discover the craftsmanship behind Rioja wines with Rioja Wine Academy**

To learn more about how Rioja sparkling and still wines are produced — from viticulture to bottle ageing — explore our courses at [**Rioja Wine Academy**](https://riojawineacademy.com/en/home). Start with [**Rioja Enthusiast**](https://riojawineacademy.com/en/itinerary/rioja-enthusiast-en) <https://riojawineacademy.com/en/itinerary/rioja-enthusiast-en>or take the [**Rioja Wine Diploma**](https://riojawineacademy.com/en/itinerary/rioja-wine-diploma) for a complete journey through the history, geography and winemaking of Rioja.

[View full post](https://blog.riojawineacademy.com/en/sparkling-rioja-discover-the-new-face-of-rioja-wines)

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