In Toro summer temperatures were lower than usual and only rose over 40°C on a few days, which compensated for the dry conditions. Fresher nights from mid August also helped vines to reach optimum ripeness in the six weeks leading up to harvest –which was carried out between September 19 and October 10- and tamed alcohol levels.
Tempranillo (Tinta de Toro) grapes ripened well – bunches were small and clusters were loose and healthy.
Yields were low but the wines show intense colour, good fruit profile and ripe tannins, which will be help to achieve roundness and good mouthfeel in the finished wines. The fresher summer also resulted in slightly lower alcohol levels and a slightly higher acidity and this bodes well for quality in wines destined for ageing.
The must underwent cold maceration at 10º C for four days prior to fermentation, which took place at 24 to 26º C. The total maceration period lasted approximately 15 days.
This wine was aged for four months in American oak barrels of less than four years.
Colour: Attractive dark cherry colour with dark crimson colour hints on the edges.
Nose: Ripe fruits with nuances of plums and raisins. Balsamic nuances with reminiscences of spices and vanilla.
Palate: Fresh and well-structured with a nice bitter finish.
Food matches: Pairs well with any type of meat, roasts, cheeses and seafood in sauces.