Producer · Spain
Bodegas Asenjo & Manso, S.L.
LA HORRA · Castilla y León · Spain
About the estate
The Bodegas Asenjo & Manso, S.L. estate in La Horra traces its winegrowing roots back to 1908, with the current enterprise officially established in 2004 by the Asenjo family. The winery farms sixty hectares of family-owned vineyards located in the heart of the Ribera del Duero DO, producing an annual volume of around three hundred thousand bottles. Traditional and nature-conscious vineyard management is complemented by a modern architectural design featuring an underground barrel room. The resulting portfolio includes wines such as am3, Ceres, Silvanus, and A&M, known for their balanced character and strong expression of the local terroir.
The eno directory lists 7 wines, mostly from Tempranillo.
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- Vineyard area
- 60 ha
- bottles/year
- 300,000
- founded
- 2004
- Languages
- Spanish, English
Appellations
Grape varieties
Wines (7)
Bodegas Asenjo & Manso, S.L.
Ceres
- Appellation
- Ribera del Duero DO
- Grape varieties
- Tempranillo
- Wine type
- Red · Crianza
- Vintage
- 2022
Bodegas Asenjo & Manso, S.L.
Silvanus
- Appellation
- Ribera del Duero DO
- Grape varieties
- Tempranillo
- Wine type
- Red
- Vintage
- 2020
Bodegas Asenjo & Manso, S.L.
Silvanus Edición Limitada
- Appellation
- Ribera del Duero DO
- Grape varieties
- Tempranillo
- Wine type
- Red · Edición Limitada
- Vintage
- 2020
Vino de autor, que solo se elabora los años en los que la naturaleza, convierte los bueno en excelente. Viñedo: 100% tempranillo, viñedo propio de más de 80 años. Crianza: 16 meses en barrica de roble francés y 20 meses de botella.
Bodegas Asenjo & Manso, S.L.
am3
- Appellation
- Ribera del Duero DO
- Grape varieties
- Tempranillo
- Wine type
- Red
- Vintage
- 2024
Bodegas Asenjo & Manso, S.L.
Ceres al Desnudo
- Appellation
- Ribera del Duero DO
- Grape varieties
- Tempranillo
- Wine type
- Red · Sin sulfitos añadidos
- Vintage
- 2024
Ceres al Desnudo es un tinto monovarietal 100% tempranillo con sabor fresa. Sin sulfitos añadidos, con su maceración carbónica, en su forma más natural.
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