Viña d’Amaya Toro

To pamper the grapes, they are harvested in boxes and manually sorted on a selection table. They then go into steel tanks, where they macerate at 8ºC for 5 to 8 days to enhance color and aromas, allowing for a gentler extraction of desired tannins during fermentation. Fermentation occurs with some whole clusters in French oak vats, followed by malolactic fermentation in wooden tanks. The wine is aged in second to fifth-year 500 litres French oak barrels that were previously used for whites. After 12 months, it is refreshed with a touch of Garnacha, and the blend is rounded out in wooden vats before bottling.