In a region where red wine dominates both reputation and volume, Bodegas Nivarius has built its identity around the comparatively small but long-standing category of Rioja Blanco, which typically represents just 7–8 percent of annual output. From north-facing vineyards above 700 meters—sites once cold enough to store year-round snow in natural pits known in Latin as nivarii—the estate organically farms more than 60 hectares of native white varieties, plowing by horse and fermenting with indigenous yeasts in large wooden vats before aging in progressively larger barrels that minimize oak influence on the flavor of the wine, another break with Rioja tradition. Tempranillo Blanco is itself a relatively recent addition to the region, the result of a stable mutation of red Tempranillo first observed in 1988; viticulture is full of such mutations and even within Rioja, another mutation, Garnacha Blanca, is one of the major grapes used for its Blancos. (For an in depth exploration of wine grape reproduction and mutation here is a link to our June 2022 blurb on a Tribidrag.) Tempranillo Blanco is difficult to pin down stylistically: in blind tastings it resists easy categorization, with aromas that can suggest Grüner Veltliner or even light herbal notes while the palate sometimes leans toward the weight and structure of Rhône whites like Roussanne. At Nivarius, the high-elevation sites and slow ripening sharpen the variety’s natural acidity and keep alcohol in check, resulting in a wine with stone fruit juiciness with a hint of grapefruit and white flowers. The minerality and the time on the lees gives it a creaminess and a long complex finish that make it a food powerhouse that would love to be on the table with seafood pasta or pan-seared fish.