In 1890, five families from Rioja and the Basque Country came together in Haro, Spain, to establish a winery. More than 135 years later, the wines of La Rioja Alta are enjoyed around the world, carrying with them a remarkable history of craftsmanship, tradition, and a shared passion for winemaking.

On Wednesday, November 11, Aiona brings a little of that history to downtown Sacramento with La Rioja Alta Bacchanal, an evening celebrating Spanish wine, live-fire cuisine, and the simple pleasure of gathering around a table.

Joining us for the occasion is José Luis Navarro, international representative of La Rioja Alta, who will share the winery’s story alongside Aiona’s Elizabeth-Rose Mandalou. Together with Chefs Deneb Williams and Lee Hinton, they’ve created an evening that brings Spanish winemaking heritage and Mediterranean culinary traditions together in one memorable feast.

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A Winery Built on History, Tradition & Collaboration

La Rioja Alta’s story begins in the Barrio de la Estación, Haro’s historic railway district in northern Spain.

Founded in 1890 as Sociedad Vinícola de La Rioja Alta, the winery was established by five families united by a common ambition. Its first president, Doña Saturnina García Cid y Gárate, was a woman - an interesting distinction for a business founded in the nineteenth century. Its first winemaker, Monsieur Vigier, was French, reflecting the exchange of knowledge and ideas that helped shape the region’s winemaking history.

In 1904, a merger involving founder Alfredo Ardanza brought another important chapter to the winery’s story. The occasion inspired Reserva 1904, the predecessor of today’s celebrated Gran Reserva 904.

Over the generations, La Rioja Alta continued to grow, building a collection of wines that honor the traditions of Rioja while expanding into other Spanish wine regions.

Today, the La Rioja Alta family includes wineries producing both the renowned reds of Rioja and the white wines of Galicia’s Rías Baixas region.

It’s a history built not only on vineyards and vintages, but on the people who have carried the work forward.

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From the Atlantic Coast to the Vineyards of Rioja

One of the pleasures of this dinner is the opportunity to explore several expressions of Spanish winemaking in a single evening.

The celebration begins with wines from Galicia, in Spain’s northwest, where the Atlantic Ocean plays an important role in the region’s identity.

Guests will be welcomed with 2025 Lagar de Cervera Albariño, accompanied by a generous selection of Spanish pintxos and tapas. The opening reception includes frittata with caviar, mussels escabeche, boquerones, pulpo á feira, gambas al ajillo, and ajoblanco.

The first seated course pairs 2024 Pazo de Seoane, a blend of Albariño, Loureira, and Caíño Blanco, with a salad of Delta pear, jamón Ibérico, Manchego, chicories, and sherry vinaigrette.

From there, the evening moves inland to Rioja, one of Spain’s most historic wine regions.

2021 Torre de Oña Finca Martelo accompanies fire-roasted quail with dates, Marcona almond picada, and port shallot.

The main course brings together dry-aged rib eye, escalivada, bone marrow, and papas bravas with two distinguished Rioja wines: 2016 La Rioja Alta Gran Reserva 904 and 2020 Viña Ardanza.

Each course offers a different introduction to the traditions, ingredients, and wines that make Spanish food culture so compelling.

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Twenty Years Apart: A Special Viña Alberdi Experience

Among the evening’s most intriguing moments will be a side-by-side presentation of 2001 and 2021 Viña Alberdi.

Twenty years separate these two vintages of the same wine.

For anyone curious about the relationship between wine and time, it’s a fascinating opportunity. Wine is an agricultural product, shaped by the conditions of its growing season and the decisions made throughout production and aging. Opening bottles from different years creates an opportunity to explore that history firsthand.

The two vintages will accompany a final course of Spanish cheeses and sweet pastries.

It’s a fitting conclusion to an evening celebrating a winery whose story stretches across generations.

Where Spanish Tradition Meets Aiona’s Live Fire

At Aiona, the connection between Mediterranean food and live-fire cooking is central to everything we do.

Our kitchen is built around a Mibrasa charcoal oven, a cooking tradition with deep roots in Spain and throughout the Mediterranean. Fire brings its own character to ingredients, from vegetables and seafood to the meats that anchor the evening’s seated courses.

For La Rioja Alta Bacchanal, Chefs Deneb Williams and Lee Hinton have created a menu that embraces Spanish ingredients and preparations while remaining distinctly Aiona.

The progression from seafood and pintxos to fire-roasted quail and dry-aged rib eye provides a natural companion to the evening’s journey through Spanish wines.

There is something especially satisfying about bringing together the work of winemakers and chefs. Both rely on ingredients, experience, technique, and an understanding of when to intervene - and when to let the ingredients speak for themselves.

The results are meant to be enjoyed, preferably in good company.

A Celebration Worth Sharing

The word bacchanal has its roots in ancient celebrations honoring Bacchus, the Roman god of wine. Today, it evokes the spirit of feasting, celebration, and the enjoyment of food and wine together.

That spirit is at the heart of this evening.

Hosted in Aiona’s private dining room during a lively evening of restaurant service, La Rioja Alta Bacchanal brings together an extraordinary Spanish winery, the culinary creativity of our chefs, and the hospitality that defines Aiona.

Guests will have the opportunity to experience these wines alongside José Luis Navarro and Elizabeth-Rose Mandalou, with the stories and traditions behind the bottles becoming part of the evening.

Since opening on K Street in spring 2026, Aiona has embraced the idea that a restaurant should be more than a place to eat. It’s a place to discover something new, share experiences, and bring people together.

Our first official wine dinner is another opportunity to do exactly that.

We hope you’ll join us.

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Join Us for La Rioja Alta Bacchanal

Wednesday, November 11, 2026

6:00 PM — Welcome reception with wine, pintxos, and tapas
6:30 PM — Guests seated for dinner
9:00 PM — Evening concludes

$195 per person | Limited Seating

Price excludes applicable tax, 5% Kitchen Equity surcharge, and gratuity. Gratuity is not automatically included.

Reservations are required.

Call (916) 790-3473 to reserve your seat.

Aiona
1213 K Street
Downtown Sacramento, California.

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