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Rioja Tinto 2020 - Tentenublo Wines
Tentenublo Wines


  Spain / Rioja
ADD TO CART At your doorstep in 1 - 3 days

A revolutionary red Rioja, at an amazing price!


Why do we love it?

Tentenublo Rioja Tinto is the ultimate expression of the special terroir of Rioja Alavesa, through a blend of red and white grape varieties. Responsible for this is the "leader of Rioja's new revolution" (Wine Advocate) and "2015 New Winemaker of the Year" (Tim Atkin-Master of Wine), the winemaker Roberto Oliván.

Roberto Oliván belongs to the 4th generation of winemakers in a family of winegrowers who has been growing grapes in Rioja for at least 30 years. In 2011, he created Tentenublo Wines, in a style that could not be characterized by any existing one. It highlighted the region of DOCa Rioja, maintaining the traditional quality, but with an air of freshness, elegance, and less cask use!

The winery grows the Tempranillo, Garnacha, Viura, and Malvasía varieties, on 100 hectares of family vineyards, divided into 30 small parcels in the village of Viñaspre, north of Spain. The slopes of the Sierra de Cantabria are very steep and the harvest can be done only by hand. The altitude reaches 700 meters and the climatic difference between the Atlantic and the Mediterranean, combined with the rare limestone soil of Rioja Alavesa, play a very important role in the character of the wine. Tradition calls for bells to be rung to ward off hailstorms that destroyed the grapes. Hence the name Tentenublo and the tag with the bell chasing the cloud!

Roberto Oliván vinifies red wines, always with a small percentage of white grapes, to create a flavor explosion! For the Tentenublo Rioja Tinto 2020, the grapes come from organically grown vineyards between 20 and 100 years old and they are transported in small cages to avoid injury! The blend includes 60% Tempranillo, 30% Garnacha, and 10% Viura and the wine is fermented with natural yeasts in open stainless steel tanks. After malolactic fermentation, aging follows in French and Hungarian oak barrels for 9 months. The red cherries are enhanced by the butter aromas and the result is simply irresistible!

This Rioja has mineral strength and fresh juicy fruit, and the right time to enjoy it is now or within the next 5 years!










Tastes Like

A juicy deep ruby and delicious red wine. It has aromas of ripe red cherries and berries on the nose with strong notes of mountain herbs, mainly white tea.

In the mouth medium (+) body with many well-worked tannins and a fruity sensation. The palate is spicy with a background of ripe cherries, sour cherries, and plums. Complexity with soft aromas of cream, milk caramel, and butter. Smoke and chocolate and hints of spices nicely frame the slightly oily feel.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14.5%
Origin Rioja, Spain
Variety Tempranillo, Garnacha, Viura
Aromas Cherry, berries, mountain herbs, white tea.
Bottle Size 750ml
Barrique 9 months
Serving temperature 16°C
Aging 4 years
Closure Cork
Organic No



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

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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