Faustino I Rioja Alavesa Gran Reserva 1987
Bodegas Faustino Martínez, an entirely family-owned enterprise founded in 1860, produced the Faustino I Rioja Alavesa Gran Reserva in 1987. With 450 hectares of vineyards, the estate has established itself as a prominent producer of Reserva and Gran Reserva wines. This specific release was part of a limited production of 9,120 bottles and was awarded a Gold Medal at Vinexpo Bordeaux in 1993.
The wine originates from Rioja Alavesa, situated in the Basque section of northern Spain's renowned Rioja region. Located north of the Ebro river and bordered by the Sierra de Cantabria, this official Denominación de Origen Calificada zone is characterized by its calcareous soils, high altitude, and cool nights. These geographical features provide the region's main grape, Tempranillo, which is often blended with Garnacha, with distinct freshness and precision. Rioja's modern winemaking history was heavily influenced by French vintners in the 19th century, establishing a tradition defined by extensive oak aging.
As a Gran Reserva, this red wine represents the highest tier of the region's traditional classification system. The 1987 vintage is described as mature and light, receiving a score of 81 points. Bottled at 12.5% alcohol, the wine stands as a historical representation of both the Rioja Alavesa terroir and the enduring legacy of the estate.
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 while 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.
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