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La Casilla Bobal 2019 - Bodegas Ponce
Bodegas Ponce


  Castilla La Mancha, Spain
ADD TO CART At your doorstep in 1 - 3 days

93 pts from the experts on Spanish wines, Guia Penin!


Why do we love it?

La Casilla Bobal 2019 Bodegas Ponce is the red wine you will drink all summer long! Why? But of course, because it is juicy, fruity with silky tannins but also because the experts of the Spanish vineyard in Guia Penin rated it with 93 pts!

Juan Antonio Ponce worked and learned next to the awesome Telmo Rodriguez. After that, he decided, at the age of 23, to make his own winery in the Manchuela DO zone and focus on the local Bobal grape variety. Bobal is a red Spanish variety with lots of cherry fruit, fine tannins and juicy acidity, and chocolate aftertaste. While its plantings are several it usually participates in many famous blends and only in recent years, we meet it solo. For this, we have Ponce to thank, with his impressive Bobal single varietal wines and La Casilla Bobal Bodegas Ponce is one of them!

La Casilla comes from organically grown vines, aged 35-70 years old. The wine is fermented with indigenous yeasts, in whole bunches, in oak tanks of 4,500 liters. It is then transferred to 600-liter oak barrels where it ages for 10 months. The wine is bottled unfiltered and without any other intervention.

Taste La Casilla Bobal 2019 Bodegas Ponce now!





Tastes Like

It has medium ruby color and distinctive aromas of strawberry, cherry, sour cherry, and plum. Notes of lavender, vanilla, pepper, and licorice complete the special set.

In the mouth, it has a medium body, refreshing acidity, and moderate tannins. Cranberry, pomegranate, sour cherry, and strawberry are mixed with notes of flowers and spices.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13%
Origin Castilla La Mancha, Spain
Variety Bobal
Aromas Strawberry, cherry, sour cherry, plum, lavender, vanilla, pepper, licorice, cranberry, pomegranate.
Bottle Size 750ml
Barrique 10 months
Serving temperature 16°C
Aging 7+ years
Closure Cork
Organic Yes



with beef fillet with aromatic butter, octopus wine with fava beans, or with ricetta saltimbocca alla romana.

Οctopus with tubetti half pasta in the oven.

1 big octopus
250 gr. tubetti half pasta
1 big onion 
1 teaspoon tomato paste
150 gr. tomato sauce or concasse tomato 
50 ml. cognac
1 teaspoon of sugar
2 bay leaves                                                                                            3-4 grains of all spice
1 small cinnamon stick
Freshly ground pepper
Olive oil
1.100 ml. hot vegetable or seafood broth or water

In a saucepan, put the octopus, with a bay leaf, to braise over low heat. The octopus will release its liquids, especially if it is frozen, to boil but if necessary add a little hot water. When it is softened and red, remove it from the fire and cut it into small pieces.

Chop the onion and saute it to 50 ml. olive oil along with the octopus, for 3-4 minutes. Then, put in the cognac, add the spices and the other bay leaf. Add the tomato paste, sugar, tomatoes or sauce and a cup of broth or water. Reduce the heat and simmer for 10 minutes.

Transfer to a moderate baking dish, add the remaining hot broth or water, 50 ml. olive oil and stir. Taste it and add salt if necessary.
Bake in a well preheated oven at 175 ° C for about 25 minutes or until the pasta is cooked, stirring regularly.

Serve the pasta with the octopus hot as soon as it comes out of the oven!


Eva Monochari

Food Blogger


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