GRAPE VARIETAL
Tempranillo Blanco (100%): a natural white mutation of Tempranillo discovered in Rioja in 1988—naturally high in aromatics and acidity, with a subtle, appetizing phenolic snap.
APPELLATION
Rioja DOCa (Spain), typically from highland sites in Rioja Alta near Baños de Río Tobía, where Juan Carlos Sancha focuses on heritage varieties.
TERROIR
Mountain-influenced vineyards on limestone-clay and stony soils, 500–700m elevation; warm days and cool nights lock in aroma, preserve acidity, and add a light saline/mineral edge.
VINIFICATION
Hand-harvested fruit, gentle pressing, cool stainless-steel fermentation, and a short period on fine lees for texture; generally unoaked to keep the variety’s freshness front and center.
TASTING NOTES
Crisp and lively with grapefruit, lime zest, pear, and white peach; hints of fennel/anise and white flowers; sleek mid-palate, bright acidity, and a clean, lightly savory finish.
FOOD PAIRING
Excellent with pintxos, salt-cod (bacalao), shellfish, sushi, tortilla española, citrus-herb roast chicken, simple paellas, and young goat or sheep’s milk cheeses.
In the heart of Spain’s Rioja wine region, steeped in centuries of tradition, a maverick winemaker is quietly revolutionizing the art and science of winemaking. Juan Carlos Sancha, a professor of Oenology at the University of La Rioja, is challenging the established norms of Rioja’s giant winemaking machine, and he’s slowly transforming how wine is made in the entire region. Through his tireless efforts, he is safeguarding local indigenous grape varieties, championing young winemakers, and leading the charge toward sustainable and organic viticulture.
Juan Carlos utilizes his expertise and influence at the University of La Rioja to educate and train upcoming generations of winemakers. His teachings go beyond textbooks and fermentation equations, promoting appreciation and respect for the local terroir and indigenous varietals — values often lost in the commercial race for widespread, mass-market grapes. This academic pursuit, intertwined with his decades of work in the field, is creating a paradigm shift in winemaking in Rioja, emphasizing a harmonious balance of quality, authenticity, and ecology.
Juan Carlos Sancha in one of the 800 hectares of vineyards he’s planted over the decades
Juan Carlos Sancha’s vision for Rioja goes way beyond merely preserving the region’s vinicultural history. He’s determined to leave a healthier, more sustainable Rioja for future generations of vignerons. Organic viticulture ensures healthier soils, promoting a vibrant ecosystem that benefits not only the vineyards but also the regional environment.
Bodega Juan Carlos Sancha in Rioja Alavesa
Tempranillo Blanco is a natural mutation identified in Rioja in 1988. When it was at risk of being a historical footnote, Juan Carlos—working with the University of La Rioja and fellow viticulturists—ran clonal trials, documented its potential, and helped move it from curiosity to an approved Rioja variety. Ad Libitum is his clear statement for why it matters, and he’ll be the first to say it’s a grape with real drive, texture, and a savory edge that plays beautifully in the vineyards of Rioja.
Visiting with Juan Carlos Sancha — ProWein 2023 Düsseldorf
In your glass, Juan Carlos’s Ad Libitum Tempranillo Blanco is lively and precise, opening with notes of citrus (grapefruit, lime zest) and pear up front, a hint of white peach, and a subtle hint of fennel/anise in the background. The sleek mid-palate is supported by ample lift and a gentle, fine-grained phenolic grip from the variety’s naturally thick skins. It finishes clean and lightly saline, with enough structure to hold its shape at the table.
Classic food pairings would include salt-cod fritters, boquerones, tortilla española, grilled prawns with lemon, and citrus-herb roast chicken. This versatile white is equally at home with more inventive pairings like sushi with yuzu and shiso, Vietnamese spring rolls with shrimp and mint, grilled asparagus with green-olive aioli, paella with artichokes and mussels, and soft sheep’s-milk cheeses drizzled with olive oil.