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Matsu El Picaro

Matsu El Picaro

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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, Bio-dynamic agriculture. This philosophy matches our technical team's perspective to perfection, which is led by Raul 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, Raul Acha initiates a journey to select vineyards with aim of including Toro wines to Vintae's portfolio.

Raul Acha belongs to the current generation of a family that has been linked to the world of wine for over two centuries. Raul was born in Cardenas (La Rioja), where he has lived surrounded by vineyards since his childhood. He defines himself as a winegrower, and in his philosophy, as in his ancestors', he defends the vineyard as the main source of quality for wine.

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.

Selection of 90-year-old vineyards of limited production situated in poor soil and cultivated using the, Bio-dynamic techniques. Manual harvest during the first fifteen days of October and transported to the winery in small crates.

Fermentation in concrete vats with a 15,000 kg capacity, temperature controlled to avoid surpassing 24ºC, thereby maintaining the fruit as well as the freshness that characterizes this wine. The malolactic fermentation is also carried out in French oak barrels. This wine has not been filtered nor clarified using aggressive methods to preserve its natural characteristics.

Tasting Notes
This wine has a great robe and a profound colour, an expression of its young age. It has an intense aroma in which one can find dark fruits such as blackberries and blueberries, mineral notes also appear, creating this fresh wine with complexity. In the mouth, again this wine dominates the fruitful sensations, perceived as a wine with body; though at the same time its leaves pleasant lickerish sensations, contributed by the maturity of the grapes from which this wine is made.

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