José Gil and his wife Vicky have ignited a terroir revolution in Rioja Alta from their tiny holdings around San Vicente de la Sonsierra. In fewer than ten vintages, José has transformed eight hectares of century-old vines—many above 600 metres—into single-plot masterpieces. Drawing on formative years in Burgundy and the Mosel, he champions native yeasts, minimal sulphur and large-format oak, producing wines that marry Rioja’s sun-kissed fruit with Burgundian finesse and crystalline acidity.

Steep slopes of sandy, alluvial and chalky soils yield tiny, deeply concentrated Tempranillo and Garnacha berries. Harvest is entirely by hand, fermentations are spontaneous, and ageing takes place in 300–500 litre neutral French oak or concrete, never American oak. With each cuvée José redefines what Rioja can be: thought-provoking, delicate and utterly authentic expressions of place.