Explore our curated restaurants, hotels, bars, and wineries in Villabuena De Alava.
Accolades in Villabuena De Alava
Villabuena De Alava
Selected entries from the current guide for Villabuena De Alava.
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Villabuena De Alava
Selected entries from the current guide for Villabuena De Alava.
Villabuena De Alava, Spain
A Michelin Selected hotel in the village of Villabuena de Álava, Hotel Viura is one of Rioja Alavesa's most architecturally arresting addresses, its stacked, cube-like facade a deliberate contrast to the medieval stone surroundings. It sits in the quieter, Basque-administered side of Rioja wine country, where the vineyards press close to village walls and the pace of travel slows considerably compared to the busier Logroño corridor.
Villabuena De Alava
Selected entries from the current guide for Villabuena De Alava.
No venues found.
Villabuena De Alava
Selected entries from the current guide for Villabuena De Alava.
Villabuena De Alava, Spain
Bodegas de la Marquesa Valserrano is a historic family-run Rioja Alavesa estate in Villabuena De Alava, founded in 1880 and shaped by estate vineyards, long cellar ageing, and a didactic tasting format. The draw is terroir rather than spectacle: Tempranillo-led reds, white varieties including Viura and Malvasía, and a cellar culture tied to the slopes between the Sierra de Cantabria and the Ebro valley.
Villabuena De Alava, Spain
Bodegas Izadi puts Rioja Alavesa terroir into an architectural frame: a five-level gravity-flow winery, barrel-room tasting area, and vineyard-facing setting in Villabuena de Álava. The visit works for travelers who want wine education rather than a quick pour, with Tempranillo, Viura, Garnacha, Malvasía and Graciano tied back to the soils and altitude of the Sierra de Cantabria foothills.
Villabuena De Alava, Spain
Sierra de Toloño belongs to the fresher, altitude-led side of Rioja Alavesa, where limestone soils, north wind and small parcels matter more than cellar architecture. Sandra Bravo’s micro-bodega works with Tempranillo, Garnacha, Viura and other local varieties, using steel, amphorae and old wood to keep the wines tense, mineral and site-led.
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