The first tempranillo (Tinta de Toro) aged in whiskey barrels of the D.O. Toro
Grapes: 100% Tempranillo.
VINEYARD: Strains over 60 years old. The vineyard is located in San Román de Hornija, a few steps away.
Average altitude of 720m. The soils stand out for being sandy with a lot of large stone.
Clay and deep subsoils.
Winemaking: The grapes are collected in boxes and selected in the winery by means of a selection table. Herself
Cool with carbonic snow before moving on to the wooden vats where it ferments and remains with the skins
for a period of 25-30 days. Once in barrels the wine undergoes malolactic fermentation. Once
Finished, it is aged for 18 months in whiskey barrels. Finally rests 12 months in bottle
before leaving the cellar.
Tasting notes: Very aromatic wine, with nuances of ripe black fruit, spices, chocolate, toasted nuances
(smoke). Structured in the mouth but very fatty and sweet tannins, with a lot of volume and a friendly finish.
Why in whiskey barrels?
Whisky has removed much of the tannins from the
new barrels by dilution with alcohol, so the
barrels, although new ones have hardly any tannic input.
In this way the wine does not harden and are allowed
Longer breeding. How the barrel is flavored
For whiskey, this subtle nuance gives it complexity.
Old and very very old cheeses