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| Grape | Tempranillo |
| Style | Dry, Red, Full Bodied, Aromatic, Red and Dried Fruit, Spice, Fresh, Balanced, Food Friendly |
| Country | Spain |
| Region | Ribera de Duero |
| Volume | 75cl |
| ABV | 15% |
| Dietary | Sustainable |
Bodegas Portia Roble Ribera del Duero has a star-bright, garnet color with ruby highlights, reflecting its medium depth. The nose offers an intense, warm bouquet of hedge-row fruits - brambles, blueberries, and cranberries - complemented by subtle notes of the toasted barrels and dried fruit aromas. On the palate, the wine is silky and balanced, with well-integrated tannins and a medium finish dominated by toastiness. This versatile wine pairs excellently with all types of meat, grilled potatoes, seafood dishes like fish à la marinière, and aged cheeses.
About the Producer
Bodegas Portia is a cutting-edge, unique and pioneering winery in Ribera del Duero, where brilliant design blends with innovation to create extraordinary experiences through unique wines and our own vineyards.
Bodegas Portia invites you to explore and discover a new way of experiencing wine, a place that inspires the extraordinary, always going beyond.
Bodegas Portia is avant-garde and innovative concept, where oak, steel, and glass—materials used in every phase of the winemaking and aging process—are systematically employed throughout the building. The barrel and bottle rooms are recessed into the ground, reducing the building's thermal mass and enhancing sustainability.
The architecture of Bodegas Portia invites visitors to enjoy extraordinary experiences as they immerse themselves in the avant-garde building, entering a world where tradition and innovation, viticulture and technology, and winemaking and hospitality skillfully blend.
Vineyard and Winery
Our vineyards are located in the “Golden Triangle” of the Ribera del Duero DO, in the areas of Roa, Sotillo de la Ribera, Gumiel de Mercado, Gumiel de Izán and Villanueva de Gumiel, all with an average altitude of 850 m.
The Tempranillo grapes for this wine spend a Minimum 3 months in oak barrels after fermentation.
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