The 2014 Corimbo I, their top bottling, fermented in oak vats with indigenous yeasts and matured in French and American oak barrels, 40% to 50% of them new, for 16 months. 2014 was a heterogeneous vintage in Ribera del Duero, and I cannot really describe the style of the wines from that year because they seem to be all over the place. Some wines seem to be weaker than the 2015s, and the élevage here feels a little harsh for the quality of the juice. There are plenty of smoky, toasty and spicy aromas and flavors, and the wine comes through as medium-bodied with plenty of dusty tannins and faint bitterness in the finish. 36,500 bottles produced. It was bottled in September 2016.