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Production and aging

Corimbo I 2016 is made with grapes of the Tinta del País variety. The harvest is done manually and the grapes undergo a strict selection process. The production process begins with a grape maceration. Alcoholic fermentation takes place in oak vats while malolactic fermentation is carried out in barrels.

Corimbo I undergoes aging for 16 months in French oak barrels (80%) and American oak barrels (20%). It is stabilized naturally and clarified with egg albumin.

Tasting notes for Corimbo I 2016

• Appearance: Corimbo I has a very intense color with a deep layer, a very dark background, and a cherry red rim.
• Nose: Very intense, deep, extremely elegant, intoxicating. The wood is perfectly integrated. Lots of ripe black fruit, in the line of plum and blackberry. Mineral notes and high-quality sweet spices appear, sensations of dark chocolate combined with ripe fruit and the broken pit of the plum.
• Pallet: Very voluminous, a sense of fullness from the moment the wine enters the mouth, ripe and fresh black fruit, mineral, with a hint of chocolate. Powerful retro-nasal passage, with refreshing and balsamic notes of aromatic plants in the pine forest. Present tannins of great quality.

Pairing

Corimbo I 2014 is ideal to accompany meat and legume stews.

It is recommended to serve at a temperature between 16 and 18ºC.

Data sheet

Wine type: Red wine
Bodega: Bodegas La Horra
Grape variety: Tempranillo
Aging: Aging
Year: 2016
Alcohol content: 14.5%
Format: 75cl
Country of origin: Spain
Denomination of origin: Ribera del Duero