Toro
Located northwest of Spain, Castilla Leon, between natural omarcas Wine Country, Guarenya Valley in the provinces of Zamora and Valladolid, with the town of Toro as the center of the name, from which it takes its name. It was certified in 1987 Appellation, although there are traces of that wine is made in the area since the end of the first cent...
Located northwest of Spain, Castilla Leon, between natural omarcas Wine Country, Guarenya Valley in the provinces of Zamora and Valladolid, with the town of Toro as the center of the name, from which it takes its name. It was certified in 1987 Appellation, although there are traces of that wine is made in the area since the end of the first century BC, in the local Celtic tribes. In the Middle Ages, Alfonso IX granted the lands of the Toro region of churches, convents and religious orders, such as the Cathedral of Santiago de Compostela, with privileges that allowed them to market their local wines in other cities. At the time, the producers built underground cellars for greater quality and temperature control. The area of ​​cultivated vineyards is 6,000 ha, between 600 m and 800 m of altitude, in sandy brown soil, well drained, poor in organic matter and low in minerals. The climate is continental with extreme temperatures and low rainfall annually. Mainly cultivate indigenous grape variety Tinta de Toro (Tempranillo adapted from) that from the 90's was gradually replanted to encompass over 75% of the vineyards. To a lesser extent grown: Garnacha Tinta, Malvasia and Verdejo, and have begun an experimental cultivar Merlot and Cabernet Sauvignon. For weather conditions Tinta de Toro mature early, this allows wineries make long aging. From the 80 wineries made investments that modernized technical equipment and began working with a new generation of skilled winemakers. At present, over 50 wineries prepared:   Young red wines, Crianza, Reserva and Gran Reseva with 100% Tinta de Toro and called Oak with 90% Tinta de Toro and 10% Garnacha.    Pink with 50% Tinta de Toro and Garnacha, with pre-fermentation maceration.    White Malvasia varietal 100% or 100% Verdejo, applying cold maceration.
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