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Custero 2023 - Tentenublo Wines
Tentenublo Wines

CUSTERO 2023 - TENTENUBLO WINES

  Spain / Rioja
€22.60
€19.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

We listed it as one of the best wines we've ever tasted!

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Why do we love it?

These are the kinds of wines that reach our hands and make us so proud, as if we had made them ourselves! We wish. But at the very least, we are grateful that there are unconventional people out there who experiment and give us the opportunity to taste such gems. Custero from Tentenublo Wines has everything you need to become the ultimate red wine that you won’t get enough of!

 

We first met and fell in love with Roberto Oliván through a fiery selection of five wines that introduced us to the other side of Rioja! By using less barrel time for hos wines, he managed to create the perfect balance between the traditional style and the refreshing spirit of the new generation of Rioja! That’s why he is considered the most exciting and unconventional producer in the region and one of the top winemakers of Spain’s new generation. Today, after 30 years of family experience, Tentenublo Wines owns 100 acres of vineyards, spread across 30 small plots in the village of Viñaspre, in northern Spain. Working with Tempranillo, Garnacha, Viura, Malvasía, and other native varieties, he showcases the unique terroir of DOCa Rioja, on the steep foothills of the Sierra de Cantabria mountain range. With altitudes reaching 700 meters, it is the perfect battlefield between the Atlantic and Mediterranean climates!

 

Custero is yet another proof that extreme weather conditions lead to very limited but incredibly concentrated production! Due to its location, the grapes are harvested exclusively by hand from 4- to 7-year-old vineyards of certified organic cultivation. Whole clusters of Garnacha, Tempranillo, Viura, Malvasía, Calagraño, Garnacha Gris, Graciano, Monastrell, and Malvasía Riojana were placed in open vats and spontaneously fermented with indigenous yeasts. After pressing, the wine was transferred to second-use barrels and concrete tanks, where it aged for about 8 months. The result? An intense concentration of red fruit, full body, silky texture, and an irresistible taste that’s hard to forget!

 

The number of bottles we managed to get is limited—you wouldn’t want to miss this. Trust us!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

In the glass, it is a deep purple color. It has an intense aromatic character, dominated by red fruits. Red berries, ripe red cherry, cranberry, and ripe strawberry are complemented by subtle aromas of vanilla, anise, chocolate, and delicate earthy notes.

 

On the palate, it has a medium(+) body with rich, concentrated fruit and intense complexity. There is a great balance between acidity and abundant yet velvety tannins. Juicy red cherry, strawberry jam, sour cherry, red raspberry, vanilla, cinnamon, anise, soft hints of black pepper, smoke, and milk chocolate create a delicious result with a lingering, enjoyable aftertaste.

Technical stuff
Color Red
Type Dry
Year 2023
Alcohol 15%
Origin Rioja, Spain
Variety Garnacha, Tempranillo, Viura, Malvasía
Aromas Red berries, red cherry, cranberry, strawberry, vanilla, anise, chocolate, earthy notes
Bottle Size 750ml
Barrique 8 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic No

CUSTERO 2023 - TENTENUBLO WINES

PAIR IT

with roast turkey stuffed with minced meat, BBQ, a variety of sausages, braised lamb shank, beef ribs, and mature yellow cheeses.

Pasta bake with bolognese sauce

For the Bolognese Sauce


500 gr. beef, minced
1 onion, chopped
2 cloves of garlic
1 carrot
3-4 sprigs of parsley
2 tomatoes or concasse tomatoes 
1 teaspoon tomato paste
150 ml. White Wine
1 teaspoon of sugar
marjoram, dried
thyme, dried
Olive oil
Freshly ground pepper
Salt

For the pasta
500 gr. cooked spaghetti
1 tablespoon of butter
400 ml. cream
300 gr. mozzarella cheese
150 gr. Parmesan cheese
150 gr. Regato cheese
2 tablespoons of bread crumbs or panko

For the Bolognese sauce

In 3 tablespoons of olive oil, saute the onion, garlic and the vegetables until they are softened.
Add the minced meat by stirring continuously with a wooden spoon to break the lumps and saute it until it is lightly browned.
Then add the wine and stir for 2-3 minutes.
Add the broth, tomatoes, paste, sugar, herbs, salt and pepper. Allow to simmer on low heat until the sauce is thickened. After that, set it aside, add a few tablespoons of parmesan and mix well.

For the pasta
Mix the cheeses with the cream and season with a lot of freshly ground pepper.
In a pyrex, make layers of minced meat and spaghetti. Finally, cover the top with the cream cheese mixture and sprinkle with panko or breadcrumbs .
Bake at 170 ° C until the cheeses melt and gets a golden - brown color.

 

Eva Monochari

Food Blogger

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