Restaurants, hotels, bars and wineries in Roa from the En Primeur Club guide.
Accolades in Roa
Roa
Roa
Selected entries from the current guide for Roa.
No venues found.
Roa
Selected entries from the current guide for Roa.
No venues found.
Roa
Selected entries from the current guide for Roa.
No venues found.
Roa
Selected entries from the current guide for Roa.
Roa, Spain
Bodega Hornillos Ballesteros is a small family-run Ribera del Duero estate in Roa, built around estate-grown Tempranillo, organic farming and a restrained cellar approach. The appeal is not architectural spectacle but a close reading of place: old vines, high-elevation vineyards, hand harvesting and a portfolio led by MiBal and Perfil labels.
Roa, Spain
Bodegas Condado de Haza reads Ribera del Duero through scale, slope, and cellar architecture rather than visitor-center theatre. The Roa estate works with Tempranillo, organic farming, and an underground tunnel cellar carved almost 30 meters into the hillside, giving the visit a grounded sense of place in Castilla y León wine country.
Roa, Spain
Bodegas López Cristóbal is a family-run Ribera del Duero estate in Roa de Duero, focused on Tempranillo-led reds shaped by estate vineyards, calcareous soils, and measured oak work. The experience is quiet and cellar-led rather than theatrical, with guided tastings, vineyard context, and a portfolio that moves from accessible La Linde to the more structured Bagús and Parcela Uno.
Roa, Spain
A production-focused Roa address where Ribera del Duero wine culture intersects with the Páramo de Guzmán cheese tradition. The interest is less in cellar-door theatre than in the regional logic: Tempranillo from poor soils, a continental climate, and a house identity built around wine and cured cheese rather than wine alone.
Roa, Spain
Bodegas Viña Solorca is a family-owned Ribera del Duero estate in Roa, built around estate-grown Tempranillo, older vines, and long barrel ageing rather than visitor-centre gloss. The draw is the connection between Roa’s high-contrast climate, mature vineyards, and structured red wines, with a quiet, traditional tasting format suited to travellers who want the region explained through the glass.
Roa, Spain
Bodegas y Viñedos Rauda is a traditional Ribera del Duero cooperative in Roa, founded in 1956 by local growers and centered on Tempranillo. Its appeal is not polished cellar-door theatre but the agricultural logic of the region: concrete fermentation, oak aging, vineyard scale, and a working village atmosphere tied to Roa’s long wine history.
Roa, Spain
A low-key Ribera del Duero estate in Roa, focused on Tempranillo from 65 hectares of vineyard and a technical cellar built around barrel ageing. The draw is not spectacle: it is the chance to read Roa’s cold-winter, hot-summer growing conditions through Valnogal reds and a compact portfolio that also reaches into Rueda for Verdejo.
Roa, Spain
Bodegas y Viñedos Valderiz is a family-run Ribera del Duero estate in Roa, built around organic and biodynamic farming rather than architectural spectacle. The interest here is terroir: 100 hectares across more than 35 plots, spontaneous fermentation, concrete, and measured oak working in service of Tempranillo-based wines with a quieter, less extracted register.
Roa, Spain
Sei Solo Bodegas y Vinedos is a small Ribera del Duero producer in Burgos shaped around old-vine Tempranillo, La Horra fruit, and a deliberately low-oak reading of the appellation. Its interest lies in restraint: 33 hectares across 28 plots, vines over 60 years old, and a compact portfolio that favors site expression over showpiece winemaking.
Roa, Spain
A low-key Ribera del Duero estate near Roa, Vinedos Alonso del Yerro is built around Tempranillo, limestone subsoil, and a deliberately narrow range. The draw is not spectacle but vineyard literacy: estate fruit, small-production discipline, guided tastings, and a clear explanation of how parcel differences shape the final wines.
Roa, Spain
A small family-founded Ribera del Duero winery in Roa, Bodega Hornillos Ballesteros is strongest as a low-key terroir stop rather than a prestige-label tasting. Founded in 2002 by Miguel Hornillos and Javier Ballesteros, it works from a 40-hectare base, focuses on Tempranillo-led still reds, and keeps the experience close to vineyard, cellar, and local wine education.
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