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Xerico 2019 - Tentenublo Wines
Tentenublo Wines


  Spain / Rioja

Perfect balance of traditional style and refreshing air of a young red Rioja!


Why do we love it?

Tentenublo Xérico is Roberto Oliván's tribute to the 4 generations of growers Teodoro, Félix, Ignacio, and Roberto who have tended the land of Tentenublo. The label features the faces of his loved ones every year, while the 2019 bottling features the face of his son!

So you understand that this awesome guy behind it, as well as the 92pts from Robert Parker, are good enough reasons to give it a try!

Roberto Oliván belongs to the fourth generation of winemakers in a family of winegrowers who have been growing grapes in Rioja for at least 30 years. His vision was to highlight the traditional terroir quality of DOCa Rioja, with a modern air of freshness and minimal use of cask. It entered the market strongly in 2011, with the revival of the family winery Tentenublo Wines, in the Vinaspre region. There he grows Tempranillo, Garnacha, Viura, and Malvasía varieties, on 100 hectares of family vineyards, divided into 30 small parcels in the village of Viñaspre, in the north of Spain. At the steep foothills of the Sierra de Cantabria, the altitude reaches 700 meters and the climatic difference between the Atlantic and the Mediterranean creates extreme weather conditions. The name Tentenublo is the traditional word for the ringing of the bells that were used to drive away hailstorms during the grape ripening period.

Tentenublo Xérico is produced from grapes from different plots, aged 15 to 50 years, at an altitude of 550-700 meters. It is organically grown and the blend consists of 85% Tempranillo and 15% Viura. Roberto Oliván, always adds to the red wines, a percentage of white variety to take off the aromas and the palate! The vines have limestone soil, but the combination of very dry summer and very cool winter, introduces the concept of dry moisture, or Xeric Torriortent, that is Xérico!

Set foot here now... The grapes (20% whole bunches) are traditionally pressed by foot and the fermentation for each parcel is done with natural yeasts separately, to capture each terroir very specifically. Concrete and stainless steel tanks of different sizes are used, and after malolactic fermentation, aging follows for 7 months. In the end, they are all mixed together in a large concrete tank, where they stay there for 2 months before bottling.

The result; An explosion of aromas of violet flowers, blackberry, and ripe crimson cherries. This wine has the freshness of the young but also gives you the warmth of the familiar, rustic, and traditional! Its complexity will create an obsession for you!

You definately want to drink it with the beef steak, the assortment of sausages, and the pan-fried liver, so grab it now because it will be again sold out soon!









Tastes Like

Vibrant violet in the glass, with purple highlights. Crisp and fresh raspberry, red cherry, blueberry, and plum aromas. Earthy and buttery aromas gradually emerge. Chestnut and caramel dominate.

In the mouth, it is full-bodied, with intense and concentrated fruit, mainly black raspberry, in earthy tones. Lively but very well-worked tannins, come in perfect balance with noticeable acidity and give a fresh and very elegant result with a long aftertaste.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14.5%
Origin Rioja, Spain
Variety Tempranillo, Viura
Aromas Raspberry, red cherry, blueberry, plum, earthy aromas, butter, chestnut, caramel
Bottle Size 750ml
Barrique 7 months
Serving temperature 16°C
Aging 7 years
Closure Cork
Organic No



Pair it with veal steak, sausages, pan-fried liver, aged striploin

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper



Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.


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