Bodegas Val Azul
Chinchón · Arganda Subzone · D.O. Vinos de Madrid
“We nurture every phase - from the first shoots to bottling - using traditional techniques in the vineyard and the cellar.”
- Eva Rodríguez, founder and director
Place & Heritage
Val Azul is included in the D.O. Vinos de Madrid, Arganda subzone, and was founded in 1998. Seven years later it released its first wine (2005).
Its founder, Eva Rodríguez, represents the third generation of a winemaking family originally from Valdepeñas, bringing inherited vineyard culture into Madrid’s southeast with a focus on quality over quantity.
Family & Continuity
Val Azul is built as a complementary partnership: Eva Rodríguez leads the day-to-day direction of the winery and vineyard vigilance, while Blanca Pérez de Camino anchors the events and MICE side, bringing expertise in communication, marketing, product creation, commercialization, and business management.
The broader “family” presence is explicit: Eva’s father, “Don Hipólito”, contributes experience and grape judgement, and her mother, Pilar, connects the project to multi-generational harvest culture and centenary Valdepeñas tradition through family roots in Bodegas Sánchez Pinarejo.
Vineyards, Land & Grapes
The estate works with varieties listed on its site as Syrah, Cabernet Sauvignon, and Merlot. Grapes are taken to the winery immediately at harvest (“a pie de campo”), followed by selection, crushing, fermentation, and aging.
The winery highlights constant monitoring during barrel aging and a preference for French oak, with minimum aging around 12 months across its three wines.
Winemaking Philosophy
Val Azul frames its approach as traditional technique supported by close control: careful selection, fermentations followed through to aging, and French oak barrels chosen and monitored to protect evolution rather than impose style.
The project emphasizes sustainability and organic viticulture in the vineyard, with quality always prioritized over volume.
Wines
Val Azul presents three wines, each with defined blends (or monovarietal), oak regime, and small-scale intent:
Wines
Saborea Madrid
100% Cabernet Sauvignon; approx. 12–14 months in semi-new French oak; positioned as the most recent release and the house’s first monovarietal.
Val Azul
34% Cabernet Sauvignon, 33% Syrah, 33% Merlot; approx. 12 months in semi-new French oak.
Fabio
40% Cabernet Sauvignon, 30% Syrah, 30% Merlot; approx. 16 months in new/semi-new French oak; production limited to ~3,500 bottles; noted by the winery as having received awards including Bacchus de Oro (2021).
Visiting the Winery
Val Azul is intentionally structured for both wine tourism and hosted experiences, combining vineyard-and-cellar culture with programmed activities.
The events arm is designed to adapt the format to the group, supported by an on-site team and catering options ranging from gala and working menus to cocktails, buffet, and food corners.
Nearby Places
Events Space
The estate is positioned as a “Wine & Venue” destination: outdoor and covered spaces with functional flexibility for weddings, family celebrations, corporate events, and MICE.
The venue messaging highlights a “multitude of scenarios” across seasons, including gardens, a nursery, a glass-enclosed space, chill-out area, and the bodega itself. It also states a location about 30 minutes from Madrid, in Chinchón, with 9 hectares of vineyard in the comarca de Las Vegas.
Why It Matters
Val Azul matters because it shows another face of Madrid Wine Country: a quality-first, small-range winery where vineyard care and French-oak discipline meet a serious, professional events platform - making the place not only visitable, but usable, year-round, for both wine travelers and high-standard gatherings.