Corimbo, Bodegas La Horra

Very intense picota cherry colour, with a dark red rim. The nose is expressive, full of red and black fruits, notably cherry and blackberry. It’s rich in mineral nuances, aromatic herbs and fine spices. The sensation of wet earth and pine forests after the rain stand out, accompanied by a subtle note of fresh pistachio. The palate is voluminous, wide, with present tannin, which is fine-grained and pleasant. Red fruits fill the mouth, leaving a pleasant sensation of freshness. Some delicate and subtle oak notes appear, and a delicious sensation of fresh sweetness lingers on the palette.

“The 2016 Corimbo, feels super harmonious and elegant, with subtle aromas and integrated oak. It’s sleek and polished, with a soft texture and round tannins. It’s subtle, serious and elegant.” 93 points LUIS GUTIÉRREZ, WINE ADVOCATE, 30TH JUNE 2021, BODEGAS LA HORRA CORIMBO 2016.

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.

Using experience and knowledge gained in La Rioja, Bodegas Roda commenced this project in Ribera del Duero in 1999. After years of research into Spanish regions also suited to the cultivation of Tempranillo, the ‘Denominación de Origen’ of La Horra in Burgos was chosen, not only for its history of viticulture dating back to pre-Roman times, but also for the potential development and adaptation of Tempranillo allowing production of wines characteristic of the Bodegas Roda philosophy.

Sharing the technical team of Bodegas Roda, who work alongside the Balbás brothers, Bodegas La Horra produces two wines; Corimbo, from 20 year old vines, is aged in French and American oak for 12 months, and results in a balanced, harmonious wine with a rich, bright fruit core due to shorter maceration time.