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I'm Natural Don't Panic #7 (Magnum)

"For A Very Large Steak" Ribera De Duero, Spain
I'm Natural Don't Panic #7 (Magnum)

I'm Natural Don't Panic #7 is a natural red wine made from 100% Tempranillo grapes sourced from century-old vines in Castilla y León. The wine undergoes a long maceration process, combining freshness with body and intensity. Fermented with native yeasts in fiberglass vats, it spends a year in these vessels before bottling, followed by 6 to 12 months of bottle aging. The result is a vibrant, full-bodied wine with deep red fruit flavors and a touch of spice. Unfined, unfiltered, and with minimal sulphur, it's a true expression of its terroir.

Wine File
Style:
Red Wine
Colour:
Dark Garnet Red
Alcohol:
13.5%
Grape:
Tempranillo
Country:
Spain
Drink By:
2025
Bottle Size:
1500 ml
Vegan:
Yes
£46.00
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  • Style: Red Wine
  • Colour: Dark Garnet Red
  • Alcohol: 13.5%
  • Grape: Tempranillo
  • Country: Spain
  • Drink By: 2025
  • Bottle Size: 1500 ml
  • Vegan: Yes
INFO ON GROWER

Bodegas Coruña del Conde is a family-owned winery located in the Ribera del Duero region of Castilla y León, Spain. The estate is dedicated to producing natural wines that reflect the unique terroir of their century-old vineyards. Emphasizing organic and sustainable farming practices, they cultivate indigenous grape varieties without the use of synthetic chemicals or herbicides. In the cellar, the approach is minimalist: spontaneous fermentations with native yeasts, long macerations ranging from 30 to 120 days, and aging in fiberglass vats for up to a year before bottling. The wines are bottled unfiltered and without added sulfites, showcasing purity and authenticity. This philosophy results in wines that are both expressive and true to their origin.

INFO ON GROWER

Bodegas Coruña del Conde is a family-owned winery located in the Ribera del Duero region of Castilla y León, Spain. The estate is dedicated to producing natural wines that reflect the unique terroir of their century-old vineyards. Emphasizing organic and sustainable farming practices, they cultivate indigenous grape varieties without the use of synthetic chemicals or herbicides. In the cellar, the approach is minimalist: spontaneous fermentations with native yeasts, long macerations ranging from 30 to 120 days, and aging in fiberglass vats for up to a year before bottling. The wines are bottled unfiltered and without added sulfites, showcasing purity and authenticity. This philosophy results in wines that are both expressive and true to their origin.

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