Victorino 2020

Tasting note:

• From color Cherry cherry intense of a very covered layer, live slightly opaque. Glyceric and dense.
• Aromas Of good intensity with aromatic nuances of diverse red and black fruits, somewhat ripe, spices, tofee, chocolate floral notes with aromas of low toasted and minerals.
• In mouth Is structured and deep, shows good acidity, intensity of fruit flavors, balanced alcohol, with a mixture of flavors throughout the palate, intermingling menthol flavors with fine species and abundant fruit tannins, fine but at the same time potent that with time Polished to give way to a great wine. Long end

Elaboration and Aging:

Born of grapes 100% Paint of bull Of vineyards between 45 and 100 years old . The harvest is exclusively manual with rigorous selection of the fruits that are in optimal sanitary conditions and of maturation in vineyard and in cellar by means of a selection table. The vinification is traditional with despalillado 100% crushed very soft. Treaded during fermentation and lightly reassembled. 8 days of fermentation at 26-28ºC temperature. Maceration with skins for 23 days. Malolactic fermentation in new French oak barrels. It remains 20 months in new French oak barrels With racking every 4 months.

Curiosities

Teso The Nun marked the beginning of a new era in Toro. The brothers Marcos and Miguel Eguren, from Sierra Cantabria, have been contributing to the transformation of this Zamoran village for many years. They fell in love with the v Old pre-phylochemical strains of Toro And its ability to deliver unique wines.

At first, the Eguren brothers took the winery Numanthia Termes , In which they prepared the Termanthia wine with which they got the 100 points of Parker . In 2008 they sold this winery to Louis Vuitton Möet Hennessy (LVMH) To start a solo road and look for new vineyards with very specific characteristics, also in Toresan lands. These vineyards, moreover, have more gravel on the surface, are oriented to the north and have longer vegetative cycles. All this with the aim of obtaining wines that convey balance and elegance, extracting the maximum potential of the earth.

In Teso the Nun is also practiced a sustainable agriculture , With organic subscriber and a delicate work in warehouse. The traditional methods are combined with the most modern technology to extract the mineral nuances of privileged soils.