From small vineyards located in La Horra, Roa and adjoining villages (Burgos) in Spain, the vines are on average 20 years old. Produced from 100% Tempranillo, the grapes were fermented in stainless steel tanks with malolactic fermentation in oak vats. The wine then spent 14 months in 80% French oak and 20% American oak.
The resulting wine is rich and concentrated with flavours of red and black fruit, such as, plums and red berries, with a touch of oak, spice and floral notes. Corimbo picks up on the aromatic plants of the surrounding landscape: pine, rockrose, lavender and marjoram at dusk in the summer.