OUR HISTORY

• Ambivium obtains the ‘Dos Soles Repsol’
• Pago de Carraovejas awarded as ‘Winery with best historical trajectory’ in Verema 2022 awards
• Pago de Carraovejas 2020: “Best red wine 2020″ and “AEPEV Grand Prize” for AEPEV
• Cuesta de las Liebres 2018 in the Gourmets 99 League
• Ambivium named in OAD’s 30 “Top New Restaurants Europe”.
• “Best Winery proposal in restaurant”, Ambiviu,  IWC 2023
• “Best year Restaurant · La Posada El Mundo de Castilla y León” Ambivium

• Pedro Ruiz, awarded as Person of the Year by the guide Wine Up!
• Pago de Carraovejas, named Winery of the Year by MassVino
• Cristóbal Muñoz and William Saavedra, chefs of the year 2022 at the Alimentaria & Hostelco show
• Ambivium obtains the Michelin Green Star
• Cristóbal Muñoz, Best Young Chef at the Michelin Gala

• Alma culminates its arrival in Gredos: Bodega Marañones
• Fundación Cultura Líquida is officially born
• Alma launches its own distribution company: Alma Carraovejas Distribución
• Pedro Ruiz Aragoneses appointed president of Vitartis
• Pago de Carraovejas, one of the 100 Best Vineyards in the World, by World Best Vineyards
• WFCP+ Certification

• Alma & Rioja Alavesa with a new project: Aiurri
• SV WINES is born with the aim of showing unique vineyards and vineyards
• Safe Tourism Certification and SG Clean Certification
• Ambivium obtains a Sol Repsol and its first Michelin Star
• Pedro Ruiz Aragoneses is appointed director of IBERAVAL, patron of the Fundación de la Cultura del Vino and vice-president of AEFCyL

• Alma gives continuity under the same project to two of the most emblematic wineries in Ribeiro: Viña Meín and Emilio Rojo.
• Alma Carraovejas certified as Great Place to Work
• Ambivium Restaurant wins the award for ‘Revelation Restaurant of Castilla y León’, the best Wine List of Spain (IWC) 2019 and the
  Best Restaurant of Castilla y León 2019 (Gastronomy Academy of Castilla y León).

• ALMA CARRAOVEJAS is born
• Launching of a new project in Ribera del Duero as a result of more than ten years of knowledge in the area: Milsetentayseis
• Pedro Ruiz Aragoneses is appointed vice-president of Vitartis, Warden of the Wine Museum and treasurer of AEFCyL.

• Launch of Ambivium Restaurant located at the Pago de Carraovejas winery.
• Pedro Ruiz Aragoneses is named Entrepreneur of the Year for UVA Valladolid

• Cuesta de las Liebres 2009 and El Anejón 2009 in the Top Ten of the #WineStyleAwards of the Vivino app.
• Pago de Carraovejas awarded with the Q for quality tourism certification
• Pago de Carraovejas is part of the Globalviti Project to continue with the R+D+i line in the study of climate change as it affects its vineyard.

• Pago de Carraovejas is named as one of the 100 Best Wineries in the World Wine & Spirits
• Pago de Carraovejas becomes the first Spanish winery to be certified as a Family Responsible Company (EFR)

• Arrival at Ossian, with only a few hectares in the area of Nieva and surroundings.

In 2007, a new stage began with the incorporation of Pedro Ruiz as the head of the project. Pedro’s new leadership comes with a fresh business perspective that, in the face of growth, decides to outline new challenges in areas such as sustainability (the axis that should guide the company’s activity); innovation, as an engine of development and progress; or wine tourism, as a way to open the project to all its customers with transparency and honesty.

In 1987 José María Ruiz, together with a group of wine lovers from Segovia, headed the project to create a winery in a good area for red wines. The place chosen was the slopes of Carraovejas, in Peñafiel,

In 1982 the Restaurant José María was born in Segovia, transforming the concept of the wines that were served in the Castilian inns. Eliminating the traditional jug to give place to the bottled wine, taking care to the maximum the temperature and the suitable service of the wines. In this same year Pedro Ruiz is born and appropriates D.O. Ribera del Duero.

José María Ruiz represents Spain in the ‘First World Sommelier Competition’, held in Milan. The wine culture in Spain did not then enjoy the prestige it enjoys today, but José María Ruiz, together with the other Spanish representative “Pedraza”, achieved a meritorious 5th place among more than 60 countries. That experience was the beginning of the fermentation of some ideas: his desire to start his own restaurant, along with his own suckling pigs and his own wine. The development of the wine culture in other countries and the importance given to wines in other places, led José María to train and learn in depth the process of winemaking and tasting.