2015 Bodegas La Horra ‘Corimbo I’, Tempranillo | La Horra, Ribero del Duero, Spain Trentino Winemaking: Native yeast fermentation in

Winemaking: Native yeast fermentation in large oak vats

and her husband still work in the vineyards alongside three employees

ranging in elevation from 450 to 1

Membrillo paste and wet crushed pink granite is what I immediately thought of at first sip

their style has not changed since the family officially began in 1921

2015 Bodegas La Horra ‘Corimbo I’, Tempranillo | La Horra, Ribero del Duero, Spain Trentino Winemaking: Native yeast fermentation inVarietal(s): Tinto de Pas Tempranillo Vineyard Management: Practicing organic and managed by brothers Pedro and Pablo Balbs. Winemaking: Spontaneous fermentation, parcels are vinified separately then blended and aged in a combination of Americana and French cooperage Vegan: No, it is clarified with egg whites. Typicity: This bottling is Typical, although a bit more vinous than some other examples from Ribeiro del Duero. Bio: Bodegas La Horra is a