Campo Eliseo Rouge

In 2000, two highly respected names from the world of wine – François Lurton and Michel Rolland (with his wife Dany) – decided to combine their experience as international winemakers (more than 70 years in vineyards across the world between them) to make a high-quality wine in the often overlooked Toro region in north-west Spain, adjacent to Ribera del Duero.

  • organic


Winemaking techniques

Cold pre-fermentation for 4-5 days at 6°C in 40hl vats with a floating lid, then alcoholic fermentation with punching down, rack and return, and regular pumping over. Once fermentation is complete and tastings have been performed, we leave the wine to macerate for around three weeks to extract a finely worked structure of tannins. Malolactic fermentation in very fine-grained French oak barrels. The press wine and free-run wine are generally matured separately in barrels. Maturation for 16-18 months for free-run wine before bottling with no filtration.

Tasting notes

A beautiful cherry colour. Intense and very refined on the nose with red fruit, spice and oak aromas. Powerful and well-structured on the palate with velvety tannins. Nevertheless complex and well balanced with fruit, clove and black pepper notes alongside fresh touches of liquorice and eucalyptus.

Campo Eliseo


Campo Eliseo

Chicken tagine with curry

DO Toro

Lamb fillet with herb juice

Organic Agriculture


Red meat cooked on the barbecue

Tinta De Toro

Veal tagine

Venison in sauce or roasted or marinated



94 pts – James Suckling



92 pts – Wine Spectator

93 pts – James Suckling

91 pts – Guia Penin



95 pts – Guia Vinos

94 pts – Guia Penin

94 pts – Decanter

92 pts – Wine Spectator

92 pts – James Suckling

92 pts – Wine Advocate

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