Filters are loading...

Price Range

Sort by


{{cart.TotalPieces}} item in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.ProductPiecesCount}} item items
Best Online Wine shop 2023
Loved by 65k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Rioja Blanco 2021 - Tentenublo Wines
Tentenublo Wines


  Spain / Rioja

A revolutionary wine in the traditional style of Rioja!


Why do we love it?

Rioja Blanco - Tentenublo Wines will make you forget what you knew until now about Rioja and this happened also to Luis Gutiérrez (Wine Advocate) and Tim Atkin (Master of Wine), who described his winemaker, "leader of the new Rioja revolution ” and “New Winemaker of the Year 2015”, respectively. You should already be convinced, if not keep reading…

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. In 2011, with the Tentenublo Wines project, he entered the market strongly and gave a unique performance to the DOCa Rioja region. It kept the traditional quality intact and gave it an air of freshness, elegance, and less cask use...or none at all!

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, in the north of Spain. At the steep foothills of the Sierra de Cantabria, with an altitude reaching 700 meters and the climatic clash of the Titans, the Atlantic, and the Mediterranean, don't wonder how the label on the bottle came about. It captures the traditional ringing of bells that were intended to ward off (chasing) hailstorms during the grape ripening season. The so-called Tentenublo!

Rioja Blanco - Tentenublo Wines is produced from 45 to 65-year-old, organically grown vineyards and its blend consists of 40% Viura, 30% Jaen, 20% Malvasia Riojana and 10% Garnacha white. The dry summer and cold winter of Rioja Alavesa, combined with the limestone soil, almost define the character of the wine.

The harvest is done manually and the grapes are transported in small cages so that they are not injured! The wine ferments with natural yeasts in concrete tanks, while a part of it ferments with the skins, to enhance the aromas. The result; Great freshness, purity of fruit, crisp spicy notes, and an elegant minerality, which makes up the ultimate expression of terroir! Before bottling, it stays in contact with the lees for 8 months and you must be wondering why you haven't tried it yet!

We believe that this label is not accidental, but almost prophetic and does not only refer to bells and clouds! So in order not to run at the last minute, catch it and enjoy it with smoked white meats, or with fish dishes.










Tastes Like

In the glass, it is straw yellow. On the nose very fine aromas of fresh stone fruits, mainly white peaches, and white flowers. A soft and elegant minerality with a long finish.

In the mouth, it has a medium (+) body with the intense freshness of stone fruits and notes of holy climate. Balanced, and elegant with moderate acidity and a hint of oiliness.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13.5%
Origin Rioja, Spain
Variety Viura, Jaen, Malvasia Riojana, Garnacha Blanca
Aromas Fresh stone fruit, peach, white flowers, minerality
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic No



Pair it with orzo with mussels, a refreshing chicken and mango salad, or butter-sautéed scallops.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.


Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}