Elaboration: Long pre-fermentative maceration with skins at low temperatures, using dry ice. The alcoholic fermentation is controlled at 28 ºC. Once fermentation is completed, the wine is aged in new French oak barrels where it does the malolactic fermentation on lees.
Characteristics: Highly concentrated dry red wine, with notable fruit aromas, full of nuances of fine wood and spices. In the mouth it is muscular with mature, firm and polished tannins that give a long finish.
Recommendations: Drink at temperatures between 16 ºC and 18 ºC and up to 15-20 years after elaboration.
Grape varieties: 100% Tinta de Toro (Type of Tempranillo).
Type of soil: South-east facing terraces over the Duero River. Sandy with rocks on first horizon, clay on second.
Origin: A 50 years old vineyard, planted with 800 vines per hectare.
Alcoholic content: Between 14% and 15% by vol.
Pairing: It combines well with hearty stews and sauces. Also beef, game and white meat. Exceptional with cured cheeses and fine hams.
The most recommended cooking methods are stews, roasts and grilled and char-grilled meats.
• International Wine Report, December 2017: 92 Points, 2014 vintage.
• International Wine Report, April 2017: 91 Points, 2013 vintage.
• Wine Spectator, August 2016: 90 Points, 2013 vintage.
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