Maetierra is the only bodega in the Autonomous Community of La Rioja that exclusively makes white wines.

History. Maetierra wines were first made in 2001 as an experiment by the School of Oenology of La Rioja. In 2002, in just three weeks, between late July and mid-August, Raul Acha and his team built a provisional industrial winery where the first three Maetierra vintages were made. This winery was located in an industrial park in Logroño.
Supported by the exponential growth of the project and the success reaped by Libalis, in 2005 a bodega was built and inaugurated that would subsequently become the bodega where Maetierra wines are currently made. This bodega is located next to Castillo de Maetierra, in Calahorra, adjoining the vineyards of Finca Maetierra.

Experimental approach. The main characteristic of Maetierra Winery is its experimental approach. Proof of this is the different capacity vats that it uses to adapt to the needs of different types of winemaking processes. The same approach is taken with the presses. Different size presses are used for experimental micro-wine making than for much larger productions. Maetierra owns over 50 vats with capacities ranging between 500 and 40,000 litres.

Cold temperatures, a key aspect in making Maetierra. One of the key aspects when it comes to making white wines at Maetierra is maintaining low temperatures in order to avoid the loss of aromas. For this reason, the fact that the bodega has been designed to be partly underground allows maintaining low temperatures in a natural way. It also has a large cooling capacity. Maetierra wines go through long fermentations at very low temperatures (around 13-14 degrees). In addition, micro-winemaking can also be performed with different varieties and terroirs separately thanks to the different sizes of vats owned by the bodega.