Rafael Cambra Uno 75CL.

Rafael Cambra Uno 75CL.

Rafael Cambra Uno 75CL.

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Rating: 4.2
Minimum order amount:
10.00 €
Shipping time: 3 - 10 work days
5,90 €
free from 190 €

Rafael Cambra Uno is a red wine made in the D.O Valencia by Rafael Cambra in Alforins, Valencia. The philosophy is of minimal intervention in the winery and creating the wines in the vineyard. For this it has a garage cellar, that is to say, of small proportions.

The vineyard is mainly made up of the Monastrell and Cabernet Sauvignon varieties on clay-calcareous soils and a clearly Mediterranean climate.

Rafael Cambra Uno
Rafael Cambra Uno is a red wine made in the D.O Valencia by Rafael Cambra in Alforins, Valencia. The philosophy is of minimal intervention in the winery and create the wines in the vineyard. The vineyard is mainly made up of Monastrell and Cabernet Sauvignon varieties on clay-limestone soils and a clearly Mediterranean climate.


Rafael Cambra Uno comes from very old Monastrell vineyards that are harvested by hand in 8kg crates. Fermented with indigenous yeasts for two weeks in stainless steel tanks, then aged for 10 months in 500-litre barrels
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More information

Rafael Cambra Uno is a red wine made in the D.O Valencia by Rafael Cambra in Alforins, Valencia. The philosophy is of minimal intervention in the winery and creating the wines in the vineyard. For this it has a garage cellar, that is to say, of small proportions.

The vineyard is mainly made up of the Monastrell and Cabernet Sauvignon varieties on clay-calcareous soils and a clearly Mediterranean climate.

Rafael Cambra Uno
Rafael Cambra Uno is a red wine made in the D.O Valencia by Rafael Cambra in Alforins, Valencia. The philosophy is of minimal intervention in the winery and create the wines in the vineyard. The vineyard is mainly made up of Monastrell and Cabernet Sauvignon varieties on clay-limestone soils and a clearly Mediterranean climate.


Rafael Cambra Uno comes from very old Monastrell vineyards that are harvested by hand in 8kg crates. Fermented with indigenous yeasts for two weeks in stainless steel tanks, then aged for 10 months in 500-litre barrels
Translated automatically

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