The Land

The San Gins vineyard sits tucked into the Barranco de San Gins ravine, just outside the historic village of Laguardia in Rioja Alavesaa region prized for its high elevation, white limestone soils, and old-vine complexity. This 0.97-hectare parcel, Diego Magaas very first acquisition in the Alavesa, is a living archive of Riojas viticultural past: half planted around 1900, the other half around 1940. Despite a warm and dry 2022 vintage, the sites altitude and soil composition preserved freshness and balance, producing fruit of stunning aromatic clarity and natural tension.

The Wine

A complex field blend led by roughly 85% Tempranilloand completed by a blend of other indigenous grapes. Around 12% of the blend comprises white varieties, adding lift and dimension. The fruit was fully destemmed and fermented with indigenous yeasts in open-top neutral foudre, then aged for 12 months in two used 500L French oak barrels. Only 1,200 bottles were made. The wine is firmly in the ANZA house styleclean, precise, and elegantbut shows slightly firmer, more rustic tannins than the 2021, a result of the vintages warmth and youth. Still, its a beautifully transparent Rioja, with red fruit, dried herbs, citrus zest, and crushed rock. Time in bottle will further polish its structure, but the clarity of its origin is already unmistakable and enjoyable.

The People

Diego Magaa, one of the most compelling voices in Spains new wave of winemaking, is the son of Juan Magaa, whose Via Magaa estate in Navarra helped shape the regions modern identity. After early years working alongside his father, Diego began making his own wines in 2014 in Bierzo, inspired by his friendship with Ral Prez. Though his family had long held vines in Rioja Oriental, it was the high-altitude, limestone-rich soils of Rioja Alavesa that captivated him. In 2016, he launched ANZA with the acquisition of San Ginsa project named in honor of his mother, Esperanza (Hope) Tejero. Today, he farms just 4.5 hectares across Laguardia, Elvillar, and Kripan, with old bushvines and meticulous vineyard work (including horse-plowing in the oldest plots). His winemaking is site-driven and low-intervention: indigenous yeast fermentations, open-top fermenters, gentle maceration, and aging in used barrels. Unbound by Riojas traditional classifications, his wines prioritize purity, energy, and drinkabilitya quiet revolution built on respect for tradition and a clear-eyed view of the future.