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 Century old vineyards of very limited production, cultivated according to the, Bio-dynamic technical standards. Manual Harvest undergone during the first 15 days of October.
Fermentation and maceration during 3 weeks in reinforced concrete deposits of 10.000 kg. The malolactic fermentation takes place in new French oak barrels, as its aging during 16 months. This wine has not been filtered and has been clarified without using aggressive processes.
A deep cherry colour, high lamina, with violet coloured notes in its border. Thanks to the barrel aging the wine acquired a very intense nose with mature black fruit aromas, well integrated with the toasted, spiced and smoked notes. Corpulent in the mouth with very mature and round tannins that give its sweetness. In the long and persistent aftertaste appear once again mature fruit perfectly assembled with the roasted character of the wood.