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EL RECIO

DO TORO

 

Varieties: 100% Tinta de Toro.

Vineyard: Selection of 90 to 100 year old vineyards of limited production situated in poor soil and cultivated using the biodynamic techniques.

Harvest: Manual harvest in the first 15 days of the October.

Winemaking: Fermentation and maceration during 3 weeks in small reinforced concrete deposits with natural yeasts. Softly pressed with pneumatic press and bottled without filtration or any aggressive clarifier to preserve its natural characteristics.

Aging: 14 months in second use French oak barrels.

Alcohol content:14,5% Vol

 

Tasting notes

Colour: Intense ruby red.

Nose: Intense and multi-layered aroma, with notes of chocolate, ripe black fruits and vanilla.

Palate: Round and silky, very unctuous with subtle hints of glycerin. Complex and interesting with the long mineral aftertaste.

THE PROJECT´S ORIGIN

Toro has two ingredients that have always attracted the attention of Vintae’s technical team. On the one hand, it is an area that traditionally has not interfered with the vineyard too much. On the other hand, there are old vineyards of extraordinary quality in the D. O. Toro.

Thanks to the climate conditions, with low humidity, and sandy soils there is no need to apply any chemical treatments to avoid diseases as other places do. This may have contributed to the tradition of respecting the pace and allowing nature to play its role. The tradition is such that there is a firm commitment to organic wines and biodynamic agriculture. This philosophy matches our technical team’s perspective to perfection, which is led by Raúl Acha, and it is one of the factors that contributed to calling their attention to this area called Toro.

So, convinced by the philosophy of respecting nature and his attraction to these extremely valuable vines, Raúl Acha initiates a journey to select vineyards with aim of including Toro wines to Vintae’s portfolio.

 

“Tinta de Toro” variety

From among the extraordinary quality vineyards of D. O. Toro, Vintae’s technical team has selected true centenarian, or almost centenarian, gems from which a top quality grape is obtained. These vineyards produce the Tinta de Toro variety; are between 80 and 100 years of age and have a very low yield per vine; are located in very poor land; and are cultivated following the area’s tradition of not interfering with the natural processes and the pace set by nature, while using in many cases techniques employed in biodynamic agriculture. Vegan Certified

 

THE WINES

Toro’s wines have always been noted for the enormous strength and personality of the Tinta de Toro, a variety from which Raul Acha, Vintae´s winemaker, also had the intention of extracting an elegance and smoothness that would open these wines to a wider audience.

The challenge was to make Toro wines that combine the area’s traditional strength and a smoothness and elegance adapted to the tastes of the current consumer.

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EL PICARO

DO TORO

 

Varieties:100% Tinta de Toro.

Vineyard: Selection of 50 to 70 year old vineyards of limited production situated in poor soil and cultivated using the biodynamic techniques.

Harvest: Manual harvest during the first fifteen days of October.

Winemaking: Fermentation and maceration in small concrete deposits, with natural yeasts, avoiding surpassing 24ºC. Softly pressed with pneumatic press and bottled without filtration or any aggressive clarifier to preserve its natural characteristics.

Aging: Minimum of 3 months of aging on lees in concrete tank.

Alcohol content: 14,5% Vol

 

Tasting notes

Colour: Deep bright ruby.

Nose: Intense, ripe and sweet berry fruit characters, with mineral notes.

Palate: Full bodied wine, with sweet fruits palate and delicious tannins. Fruitful and licorice sensations come from the maturity of the grapes from which this wine was made. The wine is complex, supple and with ripe long finish.

EL VIEJO

DO TORO

 

Varieties: 100% Tinta de Toro.

Vineyard: Selection of the best grapes, that come from very old vineyards of more than 100 years of age.

Harvest: Manual harvest in the first 15 days of the October.

Winemaking: Fermentation and maceration during 3 weeks in small reinforced concrete deposits with natural yeasts. Softly pressed with pneumatic press and bottled without filtration or any aggressive clarifier to preserve its natural characteristics.

Aging: 16 months in new French oak barrels.

Alcohol content: 15% Vol

 

Tasting notes

Colour: Deep cherry with violet edges.

Nose: Very intense and complex. The combination of juicy ripe black fruits, spices, nuts and maturity gives sheer pleasure.

Palate: Serious wine with velvety texture, lots of structure, great backbone and serious tannic grip. Long and persistent aftertaste.

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