{"id":55,"date":"2022-01-17T11:35:31","date_gmt":"2022-01-17T10:35:31","guid":{"rendered":"https:\/\/demosites.royal-elementor-addons.com\/winebar-v1\/?page_id=55"},"modified":"2025-05-21T10:06:49","modified_gmt":"2025-05-21T09:06:49","slug":"nosotros","status":"publish","type":"page","link":"https:\/\/www.bodegarejo.es\/en\/nosotros\/","title":{"rendered":"Our essence"},"content":{"rendered":"
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The company remains faithful to the same values \u200b\u200bit held in its early days: hard work, service, and quality, always with the belief that perseverance and a passion for doing things well at work are the foundation for sustained and consistent growth.<\/em>
<\/p>\nGerardo Rejo , gerente de Bodega Rejo<\/em><\/cite><\/blockquote>\n\n\n\n

A NEW BEGINNING<\/h2>\n\n\n\n

The story of Bodega Rejo is inevitably linked to the biography of a man whose life was marked by change and personal growth. After suffering a collapse at La Camocha Mine, resulting in the loss of a leg, Jes\u00fas Rejo Fern\u00e1ndez had to find a new means of support for himself and his family, which turned out to be an unexpected opportunity to pursue one of his true passions: the world of wine.<\/p>\n\n\n\n

Like all beginnings, these were also complicated. The adventure began in 1964, in a small shop located in the Plaza de La Camocha, where he and his wife, Mar\u00eda Blanca Flor Fern\u00e1ndez Montes, sold bread, cheese, cured meats, and a wine that Jes\u00fas himself personally sourced from all over Spain, bottling it for his customers upon purchase.<\/p>\n\n\n\n

Two years later, in 1966, he decided to move to a small location in Gij\u00f3n, where he registered as a beverage bottler and distributor. It was then that his commercial activity, dedicated exclusively to bottling and selling wines to hospitality businesses and other distributors without a bottling area, truly began; it was then that Bodega Rejo was officially founded.<\/p>\n\n\n\n

At that time, bottling was entirely artisanal. The bottle was washed by hand, inside and out, filled with wine using a hose, corked with a mallet, and finally labeled with a paintbrush, adding glue to the label. Initially, this entire process was carried out by Jes\u00fas and Mar\u00eda Blanca, assisted by their son Gerardo, who was only 6 years old at the time. Twelve hours of work resulted in about 20 or 25 cases a day (currently, up to 220 cases are produced per hour). Finally, Jes\u00fas went out to sell the product in bars, which required a dedication to the business of almost 18 hours a day.<\/p>\n\n\n\n

Over time, the company managed to gain a foothold in the Asturian market, where it began to become known for the quality of its wines and their carefully crafted production.<\/p>\n\n\n\n

TRADITION AND VANGUARD<\/h2>\n\n\n\n

As the winery's popularity grew, it gradually expanded its staff and equipment. In 1983, Jes\u00fas handed over the reins of the business to his son, who imbued it with his entrepreneurial spirit, making changes to the image and label design and implementing new sales techniques. Within a few years, Bodega Rejo had positioned itself at the forefront of the sector, which led to its relocation in 1994, due to expansion, to the Mora Garay Industrial Park, the company's current location.<\/p>\n\n\n\n

Once in the new facilities, the company's management realized the need to expand the winery's offering beyond the so-called \"table wine,\" the only product available on the Asturian bottled market. A firm commitment was then made to marketing diverse and exclusive wine varieties, including red, white, and ros\u00e9. Currently, the winery's offering is the broadest and most select in the region, with more than 17 references.
Check out our product catalog<\/a><\/p>\n\n\n\n

BODEGA REJO IN THE 21ST CENTURY<\/h2>\n\n\n\n

Currently, Bodega Rejo is in its third phase, this time under the leadership of Gerardo Rejo Men\u00e9ndez and his children, Estefan\u00eda Rejo Marcos and Gerardo Rejo Marcos, who, as expected, have inherited their father's and grandfather's passion and love for winemaking tradition. Under their leadership, the winery has focused its work on marketing \"varietal wines,\" so-called wines made almost or entirely from a single grape variety. Specifically, European Union legislation considers varietal wines to be wines that contain more than 80% of the main grape variety. Bodega Rejo is the only Asturian company in the sector that certifies and markets its wines by variety and vintage.<\/p>\n\n\n\n

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BODEGA REJO IN THE 21ST CENTURY<\/figcaption><\/figure>\n\n\n\n

Among the winery's extensive wine list, we can find typical varieties such as Tempranillo and Tinta del Pa\u00eds, as well as Prieto Picudo, Syrah, Verdejo, Sauvignon Blanc, Merlot, and Ribeiro, among others. This list is regularly and carefully expanded, always open to new varieties that are sure to surprise and delight lovers of fine wine.
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Another key feature of Bodega Rejo's history, also emphasized during the current era, is its constant commitment to technological modernization, with the goal of offering the best possible product to the end consumer. Today, it has a winery with wine tanks made entirely of stainless steel. These tanks are, in turn, \"always full,\" meaning they never contain oxygen, thus preventing the wine from oxidizing. Furthermore, they are always maintained at the desired temperature thanks to a cold refrigeration system, which helps ensure the product remains constant throughout the season.<\/p>\n\n\n\n

It also features a micro-oxygenation system, a process by which the wine absorbs small amounts of oxygen and oxidizes in a controlled manner. This technique is used in winemaking to improve certain qualities, such as color, aroma, and, to a lesser extent, flavor, while also correcting the problems associated with inadequate fermentation. Finally, it features carbonation equipment, a process that involves applying different gases to wines to enhance their organoleptic qualities.<\/p>\n\n\n\n

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