Sandy, silt with iron deposits.
Tinta de Toro 100%
Manual harvesting in crates followed by sorting on conveyor belts before and after stemming. Cold maceration at 6ºC, for 4 to 5 days in vats, followed by regular cap punching, racking and pumping over. Once alcoholic fermentation is complete the wine is left for a period of 1 month for skin maceration with consistent pumping-over.
14 months in 100% new French oak barrels.
Deep cherry red with purple hues
An intense and complex bouquet of prunes, cherries, notes of toast and hints of liquorice
A velvety palette with beautiful tannic density and great aromatic persistence.
Game, roast lamb, stews, beef, chocolate cakes.
15 % Vol.