Tempranillo

We have old plots planted using gobelet training, with the density varying by plot between 900 and 1,100 vines per hectare. The vines are not irrigated. They are an average of 40 years old and produce a lower weight of concentrated, late ripening grapes.

  • organic

Description

Winemaking techniques

Harvesting by hand in crates, then sorting by hand on a conveyor before and after de-stemming. Cold pre-fermentation for 4-5 days at 6°C in 80hl 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 a week to extract a finely worked structure of tannins. Malolactic fermentation in very fine-grained French oak barrels and stainless steel vats. Matured for six months in new French oak barrels.

Tasting notes

Beautiful deep red colour. This wine is very expressive on the nose, with red fruit, caramel and vanilla aromas coming through. On the palate it is very full in the attack, well structured with supple tannins. Red fruit and vanilla notes, as well as delicate balsamic touches.

DO Toro

Hermanos Lurton

Spain

Hermanos Lurton

Organic Agriculture

Pasta Carbonara

Red

Red meat cooked on the barbecue

Spaghetti Bolognese

Tempranillo

Two pepper Pizza

Venison in sauce or roasted or marinated

Awards

2017

91 pts – James Suckling

 

2016

90 pts – James Suckling

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