Roble begins with Tinta de Toro grapes grown in gravelly soils rich with organics. Post harvest, the fruit macerates cold for 36 hours before fermenting with skins in stainless steel vats for 20 days at 28 °C.

Roble pairs well with red meat and pork.

Bodegas Valbusenda thrives across three neighboring towns in the DO Toro. The bodega’s viticulturists cultivate grapes in the region’s light, sandy, gravelly soil and each wine possesses a unique identity. Each harvest is hand-picked and delivered to Bodegas Valbusenda’s state-of-the-art facilities for vinification.