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Showing 1 to 11 of 11 (1 Pages)

Buy Wine from Bodegas La Horra

Bodegas La Horra was founded in 2009 in the town that gives it its name, La Horra, located in the province of Burgos, in the prestigious D.O. Ribera del Duero. This project was born under the umbrella of Bodegas RODA, renowned for its solid track record in Haro, La Rioja, where since 1987 it has established a reputation as one of the most respected wineries in the D.O. Rioja.

The choice of La Horra as the site was meticulously studied, looking for a place where Tempranillo could fully express its essence. This region is known for its old vineyards, the complexity of its vines and a microclimate that offers the ideal freshness for making distinctive wines. Brothers Pedro and Pablo Balbas, winemakers with a generational connection to the land, collaborate closely in this project, bringing experience and love for the terroir.

Vineyards

The vineyards of Bodegas La Horra are distributed throughout the region of La Horra, Roa, Anguix, La Aguilera and Quintana del Pidio, all located between 800 and 870 metres above sea level. This area enjoys a continental climate characterised by cold winters and warm, though not extreme, summers, which allows optimum ripening of the Tinta del País (Tempranillo), the only variety worked in the winery.
The soil of the vineyards is deep, with a mixture of sandy soils, calcareous concretions and clay horizons at depth, which retain the essential humidity for the warm months. This type of soil gives the wines a characteristic freshness and contributes to good tannin ripening, maintaining a balance between finesse and structure.
Organic viticulture is a pillar of the winery's philosophy, focused on respect for the environment and sustainable methods that preserve the environment. The grapes are harvested manually and selectively in 12 kg boxes, ensuring that the quality and integrity of the fruit is maintained until they reach the winery.

Philosophy

Bodegas La Horra 's philosophy focuses on three key principles: avoiding excess wood, preserving the freshness of the fruit and careful extraction to ensure the finesse of the tannins. This approach is reflected in its two main wines: CORIMBO and CORIMBO I, which represent the purest expression of Tempranillo from Ribera del Duero.
The winemaking process begins with a careful reception of the grapes, which spend a night in cold storage to preserve their freshness. Then, a differentiated vatting process is carried out for each vineyard, depending on the age of the vines. Spontaneous fermentations with indigenous yeasts are an essential practice that gives personality to each vintage, reflecting the unique character of each plot.
The maceration is done cold and the fermentations are carefully adjusted with gentle pumping over to extract the best aromas and maintain the delicate texture of the wine. The more complex wines undergo malolactic fermentation in French oak barrels, and ageing varies between 14 and 16 months, combining French oak and a touch of American oak to provide specific nuances.
The final selection process is meticulous, with blind tastings determining which wines will be destined for CORIMBO or CORIMBO I. This ensures that each bottle captures the essence of Ribera del Duero: wines that combine elegance, structure and outstanding cellaring capacity.
Bodegas La Horra stands out for its commitment to research and development (R&D&I), focusing on projects that include the recovery of the biodiversity of Tinta del País and studies on tannins to guarantee a fine, astringency-free tasting experience. This innovative and sustainable approach is complemented by the Sustainable Wineries for Climate Protection (SWfCP) certification, which reaffirms its commitment to environmental and social respect.

Showing 1 to 11 of 11 (1 Pages)

Buy Wine from Bodegas La Horra

Bodegas La Horra was founded in 2009 in the town that gives it its name, La Horra, located in the province of Burgos, in the prestigious D.O. Ribera del Duero. This project was born under the umbrella of Bodegas RODA, renowned for its solid track record in Haro, La Rioja, where since 1987 it has established a reputation as one of the most respected wineries in the D.O. Rioja.

The choice of La Horra as the site was meticulously studied, looking for a place where Tempranillo could fully express its essence. This region is known for its old vineyards, the complexity of its vines and a microclimate that offers the ideal freshness for making distinctive wines. Brothers Pedro and Pablo Balbas, winemakers with a generational connection to the land, collaborate closely in this project, bringing experience and love for the terroir.

Vineyards

The vineyards of Bodegas La Horra are distributed throughout the region of La Horra, Roa, Anguix, La Aguilera and Quintana del Pidio, all located between 800 and 870 metres above sea level. This area enjoys a continental climate characterised by cold winters and warm, though not extreme, summers, which allows optimum ripening of the Tinta del País (Tempranillo), the only variety worked in the winery.
The soil of the vineyards is deep, with a mixture of sandy soils, calcareous concretions and clay horizons at depth, which retain the essential humidity for the warm months. This type of soil gives the wines a characteristic freshness and contributes to good tannin ripening, maintaining a balance between finesse and structure.
Organic viticulture is a pillar of the winery's philosophy, focused on respect for the environment and sustainable methods that preserve the environment. The grapes are harvested manually and selectively in 12 kg boxes, ensuring that the quality and integrity of the fruit is maintained until they reach the winery.

Philosophy

Bodegas La Horra 's philosophy focuses on three key principles: avoiding excess wood, preserving the freshness of the fruit and careful extraction to ensure the finesse of the tannins. This approach is reflected in its two main wines: CORIMBO and CORIMBO I, which represent the purest expression of Tempranillo from Ribera del Duero.
The winemaking process begins with a careful reception of the grapes, which spend a night in cold storage to preserve their freshness. Then, a differentiated vatting process is carried out for each vineyard, depending on the age of the vines. Spontaneous fermentations with indigenous yeasts are an essential practice that gives personality to each vintage, reflecting the unique character of each plot.
The maceration is done cold and the fermentations are carefully adjusted with gentle pumping over to extract the best aromas and maintain the delicate texture of the wine. The more complex wines undergo malolactic fermentation in French oak barrels, and ageing varies between 14 and 16 months, combining French oak and a touch of American oak to provide specific nuances.
The final selection process is meticulous, with blind tastings determining which wines will be destined for CORIMBO or CORIMBO I. This ensures that each bottle captures the essence of Ribera del Duero: wines that combine elegance, structure and outstanding cellaring capacity.
Bodegas La Horra stands out for its commitment to research and development (R&D&I), focusing on projects that include the recovery of the biodiversity of Tinta del País and studies on tannins to guarantee a fine, astringency-free tasting experience. This innovative and sustainable approach is complemented by the Sustainable Wineries for Climate Protection (SWfCP) certification, which reaffirms its commitment to environmental and social respect.