Sandy, silt with iron deposits.
Tinta de Toro 100%
Before harvesting removal of side shoots, leaf thinning and green harvesting are carried out followed by manual harvesting in crates and sorting on conveyor belts before and after stemming. Cold maceration at 6ºC, for 4 to 5 days in vats. Alcoholic fermentation is carried out by regular cap punching, racking and pumping over. Once alcoholic fermentation is complete the wine is left to macerate for a period of 3 weeks for the extraction of tannins and structure of the wine.
16 to 18 months in 100% new French oak barrels.
Deep cherry with purple hues
Intense nose of fine red fruits, spices, tobacco, vanilla and wood
Rich and concentrated structure with medium tannins. A complex and well balanced wine with notes of fruit, cloves, black pepper, liquorice and eucalyptus.
Game, meats grilled with herbs, roast lamb, Indian dishes, Veal cutlets.
16 % Vol.