Mercedes Garcia Rupérez has been the winemaker for Bodegas Montecillo in the Rioja Alta region in Spain for over 10 years and is part of a 150-year tradition at the winery. Originally from Madrid, she holds three degrees: a degree in Oenology from Rioja University, an Agricultural Engineering degree from Madrid University, and a Master’s in Oenology and Viticulture, also from Madrid University.
With extensive experience in the wine industry, Mercedes worked as a winemaker across various Spanish regions until 2005, including a year abroad in Chile. From 2005 to 2008, she was part of the Winemaking & Viticulture Team at Osborne’s Malpica Estate. In June 2008, Mercedes joined the Winemakers Department at Montecillo Winery, and in 2018, she was appointed Chief Winemaker and Director of Bodegas Montecillo.
Media Inquiries: Alida Munir amunir@colangelopr.com | https://www.bodegasmontecillo.com/
What’s the ONE THING most unique, authentic, & memorable about your brand?
Our identity is rooted in a legacy that spans over 150 years. We are a winery with deep traditions, which we continue to uphold and ensure endure over time. While we have adapted to changes, we have always remained true to our core values and our understanding of wine.
Bodegas Montecillo was founded in 1870 by a family—first by the grandfather, who cultivated vineyards with his wife and children, and later by his grandson. For the first hundred years, this philosophy was one of hard work, love, respect, passion for the land and wine, and family unity. Once the winery was purchased by the General Directorate, these principles remained fundamental. Although the family no longer works at the winery, the spirit of family endures, as those who work here are united by this shared commitment.
What truly sets our winery apart is the spirit of the people who work here. Their commitment, character, sense of belonging, and love for the land, the grapes, our wine, and our brand infuse everything we do. This passion makes each day exciting, and the challenges and successes we face together only strengthen our unity.
Describe how and what you’d do with your winemaking career or winery business if you were not constrained.
I would definitely continue to seek out exceptional vineyards that produce the finest fruit to make the best wines. The vines are crucial to great wine. Once you have them, the next step is to produce the wine in the best tanks, with the highest level of control, always separately, and using the best aging methods. This could include exclusive barrels, foudres, and cement… versatility, with a touch of madness!
The winery would also be sustainable, prioritizing respect for the environment. This would mean minimal intervention in the vineyard, with the least aggressive cultivation methods possible, and in the winery, we’d focus on renewable energy, lower consumption, and reducing greenhouse gas emissions.
Aesthetically, the winery would combine the traditional Rioja style with innovative design—both elegant and functional. It would feature spacious outdoor areas, ideally located near the river with stunning views of the vineyard, where guests could enjoy a meal alongside a fine wine. It would truly be a place to work, a dream come true.
What is the One Wine most emblematic of your brand and/or winemaking style? Tell us its story.
For us, 22 Barricas Gran Reserva is a wine born from a deep appreciation of our founders’ story—a story we know well and have fallen in love with.
One hundred years ago, in the Navajas family vineyards, there were estates planted with different grape varieties that were often vinified together. Inside the winery, we discovered that the wooden vat where they age their ’emblematic’ wine had a capacity of 22 barrels. Inspired by this, we selected four of our best red grape varieties: Mazuelo, Garnacha, Graciano, and Tempranillo. After testing them, we realized these grapes were the key to creating this exceptional wine.
The four varieties are fermented separately and aged in the finest French barrels, where they undergo a meticulous evolution. The process is designed to ensure that each variety expresses its unique character, with particular attention given to how each grape—especially Graciano, known for its faster oxidation and evolution in the barrel—ages and develops its own nuances. After approximately 36 months of aging, we taste the barrels (around 40, depending on the year), selecting the 22 best to create a unique blend. This blend is then bottled for reductive aging for at least four years.
In this way, a wine is born that pays tribute to the old vineyards with a blend of varieties and is aged in 22 barrels—the same capacity as the vat that once held our founder’s finest wine. It is our Desert Island wine, capturing the essence of Bodegas Montecillo and our passion for crafting wines that tell a story. A contemporary Gran Reserva that proudly showcases our connection to the land and our roots. Stay tuned for this wine review, coming soon.
Bonus Question: What’s the one thing people would be surprised to learn about you?
I’m a wine lover, but I love going out for drinks in Madrid!