Después de una salida al campo o de trabajar en la poda del viñedo, una comida tradicional riojana levantará el ánimo de los invitados. Nada mejor que unas patatas a la riojana, como las que siempre han hecho las abuelas en Rioja, o unas chuletillas al sarmiento, aromas de viña que saben aún mejor cuando se degustan en el marco de una bodega.
About the winery
A winery that combines modern and traditional winemaking and shows its work and effort every day with visits to anyone interested in making it, as well as knowing and tasting its wines directly from the vats.
Family winery that still preserves its young wines in concrete tanks and ages its wines in French and American oak barrels.
It has more than 200 meters of underground caves where the degree of humidity and its constant temperature make it the ideal place for the repose of wines.
Every year, in Bodegas Lecea, a Feast of the Grazing of the Grape takes place. A weekend in which its most precious terroir is made, the "Corazón de Lago" wine, handmade wine of carbonic maceration that after 15 years of fermentation in the old wine presses is stepped on with the feet by everyone who approaches those days.
It also has a large dining room for groups that offers a traditional Rioja menu, as well as several tourist activities that make this family winery an interesting enotouristic bet.