Corimbo
⏳ Drinking Window
2026 - 2034
🍽️ Food & Wine Pairings
Roast suckling lamb (lechazo asado), grilled dry-aged ribeye steak, or aged Manchego cheese.
✨ Technical Specifications
Sourced from dry-farmed bush vines averaging 25 to 30 years of age around La Horra and Roa in Burgos, this cuvée reflects soils dominated by limestone, sand, and clay at altitudes exceeding 800 meters. Spontaneous fermentation with indigenous yeasts takes place in temperature-controlled oak vats and stainless steel tanks. The wine matures for approximately 12 to 14 months in oak barriques, predominantly French with a small proportion of American oak, blending Ribera del Duero's natural tannic density with fresh, fruit-forward precision.
🍾 About the Producer
Bodegas La Horra was established in 2009 as an ambitious joint venture between Rioja benchmark Bodegas RODA and the local grape-growing Balbás family in the historic Burgos sector of Ribera del Duero. Driven by an exhaustive multi-year geological and clonal research project, RODA sought a complementary high-altitude habitat for Tinta del País (Tempranillo). Situated between 800 and 870 meters above sea level, the estate's dry-farmed bush vines—ranging from 25 to over 70 years old—thrive in alternating layers of sand, clay, and limestone, buffered by diurnal temperature shifts that preserve natural acidity. Viticulture emphasizes strict organic and sustainable management, certified under Sustainable Wineries for Climate Protection. In the cellar, vinification prioritizes indigenous yeasts, parcel-by-parcel fermentation in French oak vats and stainless steel, and measured maturation across selected French and American oak barriques. The resulting flagship cuvées, Corimbo and the old-vine Corimbo I, are celebrated for combining Ribera's brooding concentration with RODA's characteristic freshness, restraint, and polished texture.
🍇 Grapes
100% Tempranillo
🍷 ABV
14.5%