Bodegas La Horra is the new project in Ribera del Duero. 20 years old year vines of Tempranillo are used to produce Corimbo. The Alcoholic fermentation takes place in wooden vats and stainless steel tanks whereas the malolactic fermentation occurs in wooden vats and barrels. The ageing will last about 12 months in barrels made of 80% French oak and 20% American oak.
A harmonious and balanced wine. Very consistent nose and mouth, in which fruits and freshness come to the fore. The result is a pedigree Ribera with personality, very pleasant, to be enjoyed.
Serve at room temperature accompanied by fine rich dishes such as roasted venison or grilled beef.