Winery visit, a vineyard walk glass in hand and the underground barrel cellar, then a tasting of one barrel sample and two finished wines with cured Páramo de Guzmán cheese; groups of 4 to 12, booked 7 days ahead.
Five years or more in oak and bottle give these Tinto Fino reds mature complexity; a long-cured Castellano, sharper, saltier and more piquant with age, has the depth to match, and its fat carries the wine's grip.
Queso de Burgos is mild, milky and barely salted. Served the usual way, with honey, quince or walnuts, it suits a white with stone fruit and almond: a Ribera Albillo Mayor.
A longer-matured Castellano turns more intense, salty and slightly piquant. Ribera Reserva, full bodied with dark fruit from longer oak ageing, has the weight to stand beside it, and the cheese's fat rounds off the tannin.
Address: Ctra. Circunvalación R-30, s/n, Roa, Burgos, Ribera del Duero
Winery visit, a vineyard walk glass in hand and the underground barrel cellar, then one barrel sample and four finished wines with cured Páramo de Guzmán cheese and local charcuterie; groups of 4 to 12, booked 7 days ahead.
Winery visit, a vineyard walk glass in hand and the underground barrel cellar, then one barrel sample and four finished wines with cured Páramo de Guzmán cheese and local charcuterie; groups of 4 to 12, booked 7 days ahead.
Meet the Churra ewes, learn how the artisan cheese is made and taste a selection matched with DO Ribera wine; for groups of 4 to 40.
A visit that includes making your own fresh cheese by hand and a guided tasting of the farm's cheeses; for groups of 8 to 12.
A table set up in the shop with boards of cheese, wine and other products for a free tasting every Saturday, beside the Duratón bridge, with the castle of Peñafiel in view from the car park.
We are offering the best experience focus on Wine & Gastronomy of Northern Spain partnering with local tour guides in order to show these regions combining history, be...
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