Made from a blend of Nero D'Avola and Frappato grape varieties from old vines that at between 300 and 600m above sea level. The frappato is picked at optimum maturity with the Nero d'Avola grapes left on the vine to lightly with and natura
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Aromas are full of red and black fruits, among which cherry and blackberry stands out amongst some mineral nuances. The palate is as you would expect from a Ribera Del Duero wine, voluminous and wide with great present tannins that will treat your senses.
Made from 100% organic viticulture with bush vineyards and without irrigation located in the surroundings of La Horra and Roa de Duero (Burgos) for 25 to 30 years on average. Corimbo carries out malolactic fermentation in French oak vats and aged for 14 months in French and American oak barrels.
Bodegas La Horra
|region||Ribera del Duero|
|wine style||Full Bodied Red|
|wine region||Ribera del Duero|
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