Your cartThere are no more items in your cart
San Cobate 2017San Cobate
Born with unique characteristics in the Gumiel area: San Cobate. Tempranillo selected from the 80 Ha that they have in this area. It begins its aging in Burgundy barrels and ends in tubs of more than 15 years, with staves of French and Austrian oak. The result: soil, aromatic rainfed plants and fineness of their upbringing.
Señorío de Nava makes a small major foray into wines with unique characteristics in the Gumiel area: San Cobate. Tempranillo selected from the 80 Ha that they have in this area. It begins its aging in Burgundy barrels and ends in tubs of more than 15 years, with staves of French and Austrian oak. The result: soil, aromatic rainfed plants and fineness of their upbringing.
- Todos los productos
- ES-Castilla y León
- San Cobate
- 75 cl
- Denominación de Origen
- DO Ribera del Duero
- Tipo de Viticultura
La Vega S/N, 24009-Leon
Customers who bought this product also bought:
El Cerasuolo de Vittoria se elabora con Frappato di Vittoria y Nero d'Avola plantadas hace más de un cuarto de siglo en la zona de Vittoria, en el Sudeste de Sicilia. Suelos arenoso-calizos, las uvas fermentan espontáneamente y el vino tiene una crianza en tonel de roble de Eslavonia y botella para su afinado.
Fundamentally Mencía (90%) with 10% of other grapes such as Brancellao, Mouratón and Sousón from several vineyards at altitude, with granitic and slate soils. Small production per strain (less than 1.5kg), aging in large barrels for 20 months followed by a similar period in the bottle for refining. Clarified with egg white and unfiltered.
The Txakoli Uno is made in the Alava area from own vineyards worked under a viticulture of minimal intervention and reasoned, situated in three production areas located in Artomaña and Lezama. The harvest is manual in boxes of 15 kilos. It is pressed vertically, with little yield, and ferments spontaneously with native yeasts. Six months of aging with the...
Güeyu Mar mussels are launched in 2018 after many tests. It was hard work with the woods until Abel discovered that the mussel needed a fresh wood, and the best one turned out to be well-dehydrated eucalyptus, due to the fantastic smoke point that it gives to the product. The marinade is made with extra virgin olive oil of the Arbequina variety produced...