4 generations of the family have been involved in vineyard care and wine production at the Luis Canas estate. Before the founding of the economy and the brand itself, the family sold to cooperatives for more than a century young wines obtained by means of carbon dioxide maceration, created in the cellars of Cueva de los Curas, in an old cellar dug in the ground, which is still used to mature the best Luis Canas wines. These young wines were transported by Carlos Cañas himself in carts (Luis's father) drawn by donkeys along the route along the Sierra Cantabria and Montes de Vitoria mountains to the borders of the cities of Bilbao and San Sebastian, located 100 km from the village of Valbuena.
In 1928, the founder of the company Luis Canas was born - a perfectionist and hardworking worker, he was always motivated to achieve the best quality not only for his wines but also for his vineyards. In the first years, the entire harvest was sold to wine merchants who were based in the city of Bilbao. And only in 1970, the Luis Canas brand appeared on the market, starting with the sale of young bottled wines, which were previously sold only on tap. In the same year, a modern winery was built near the Cueva de los Curas cellar, in the heart of the Rioja Alavesa area.
In 1989, Juan Luis Canas took over the management at the age of only 33. Juan has brought many new ideas, keeping the family's work ethic and traditions, while at the same time reaching completely new heights with the company. He was unhappy with the fact that Luis Canas only produces young wines and shifted the company's focus to producing aged samples. In 1994, a modern cellar was built, which began to store the best wines of the estate, which have earned the most flattering awards around the world. From now on, wines from Crianza and higher are produced under the Luis Canas brand.
The company's own vineyards of 150 hectares are located in the central part of the Rioja Alavesa subzone, right at the foot of the Sierra Cantabria mountains, which is considered the best area for the production of premium Rioja. The company also operates an additional 250 ha of vines, divided into 900 small plots on the poor chalk-clay soils of the Rioja Alavesa area, either on hills or terraces with a suitable orientation to the sun. In Luis Canas, they get low yields, because in addition to all of the above, they preach rational viticulture using only natural resources and mechanisms on their farm. More than 65% of all vines are 40 years old and above, and the remaining third are over 60 years old, which, of course, greatly affects the quality level of the flagship wines of the estate.
The farming philosophy is entirely based on the principles of intelligent viticulture. They believe that tradition and innovation can go together in the same direction. Harvesting is very meticulous by placing the old vines in small plastic boxes. At Luis Canas, all grapes undergo a double selection, which begins on the first triage table where the unsuitable bunches are removed, after which almost every berry on the vibrating table is checked.
No less serious work is being done when working with the best coopers in the world to select the most suitable French and American oak barrels. The average age of the barrel park is no more than 3 years; not many farms can afford it. The farm has great respect for its employees, especially for people working in the fields.
In 1928, the founder of the company Luis Canas was born - a perfectionist and hardworking worker, he was always motivated to achieve the best quality not only for his wines but also for his vineyards. In the first years, the entire harvest was sold to wine merchants who were based in the city of Bilbao. And only in 1970, the Luis Canas brand appeared on the market, starting with the sale of young bottled wines, which were previously sold only on tap. In the same year, a modern winery was built near the Cueva de los Curas cellar, in the heart of the Rioja Alavesa area.
In 1989, Juan Luis Canas took over the management at the age of only 33. Juan has brought many new ideas, keeping the family's work ethic and traditions, while at the same time reaching completely new heights with the company. He was unhappy with the fact that Luis Canas only produces young wines and shifted the company's focus to producing aged samples. In 1994, a modern cellar was built, which began to store the best wines of the estate, which have earned the most flattering awards around the world. From now on, wines from Crianza and higher are produced under the Luis Canas brand.
The company's own vineyards of 150 hectares are located in the central part of the Rioja Alavesa subzone, right at the foot of the Sierra Cantabria mountains, which is considered the best area for the production of premium Rioja. The company also operates an additional 250 ha of vines, divided into 900 small plots on the poor chalk-clay soils of the Rioja Alavesa area, either on hills or terraces with a suitable orientation to the sun. In Luis Canas, they get low yields, because in addition to all of the above, they preach rational viticulture using only natural resources and mechanisms on their farm. More than 65% of all vines are 40 years old and above, and the remaining third are over 60 years old, which, of course, greatly affects the quality level of the flagship wines of the estate.
The farming philosophy is entirely based on the principles of intelligent viticulture. They believe that tradition and innovation can go together in the same direction. Harvesting is very meticulous by placing the old vines in small plastic boxes. At Luis Canas, all grapes undergo a double selection, which begins on the first triage table where the unsuitable bunches are removed, after which almost every berry on the vibrating table is checked.
No less serious work is being done when working with the best coopers in the world to select the most suitable French and American oak barrels. The average age of the barrel park is no more than 3 years; not many farms can afford it. The farm has great respect for its employees, especially for people working in the fields.
