Rioja Campo Viejo 1976
The 1976 Rioja Campo Viejo is a rosé wine produced by Bodegas Campo Viejo in northern Spain. Bottled at the origin, this wine carries the Denominación de Origen classification. The 1976 vintage in this area is characterized as mature and round, achieving a score of 86 points.
The Rioja region stretches along the Ebro river valley across La Rioja, the Basque Country, and Navarra. Its modern wine history was significantly shaped by French winemakers in the 19th century, establishing it as Spain's most historic wine region. The vineyards are geographically protected by the Cantabrian Mountains to the north, which shield the vines from cold and wet Atlantic winds, and the Demanda mountain range to the south. The appellation is divided into three distinct subregions: Rioja Alta, Rioja Alavesa, and Rioja Oriental. Across these zones, the climate varies from cooler, Atlantic-influenced conditions in the higher western areas to a warmer, drier Mediterranean climate in the east. The diverse soils consist primarily of calcareous clay, ferrous clay, and alluvial deposits with river stones in the valley bottom.
Rioja holds the country's highest quality classification and is widely recognized for its strict production standards. While the region is particularly famous for its long tradition of barrel aging and red wines built on the Tempranillo grape—often blended with local varieties like Garnacha, Graciano, and Mazuelo—it also applies its rigorous winemaking heritage to the production of classified rosé wines.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Rioja
Rioja in northern Spain is the country's most famous wine region with a modern wine history shaped by French winemakers in the 19th century. Tempranillo is the main grape, often blended with Garnacha, and the wines are defined by their aging in oak barrels, classified as Crianza, Reserva and Gran Reserva. The result is soft, mature red wines with red berries, vanilla, leather and spice.
When this wine was made, the world looked very different. Here are some of the stories that unfolded as this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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