La Viña de Segundo

Xavier Iturria was trained in Bordeaux which accounts for the relatively restrained style of Toro that he produces. He has 5 hectares of high altitude vines, the majority of which are Tinta de Toro, the local, rather darker version of the Tempranillo grape.

The vines are gnarled and old (up to 70 years of age) and ungrafted. This in itself is quite a rarity as almost all the ungrafted vines in Europe were wiped out by the Phylloxera bug in the late 1800s. Finding vines that have not been grafted onto American rootstock (the only way to outwit the bugs) is very rare.

Variety

TINTA DE TORO 100%

Vineyards

PLANTED IN ITS ENTIRETY ON LOW VINE AND UNGRAFTED EARTH.

AGE 35 YEARS.

ALTITUDE 650 METRES.

BIODYNAMIC EARTH MANAGEMENT. ABSENCE OF PESTICIDES. ORGANIC PESTICIDES AND FUNGICIDES.

Crianza

6 TO 8 MONTHS IN FRENCH BARRELS.

Winemaking

MACERATION PERIOD 8 DAYS.

FERMENTATION AT LOW TEMPERATURES (MAXIMUM 27°).

NATIVE YEAST FERMENTATION - STIRRED.

MALOLACTIC FERMENTATION IN BARRELS.

Tasting

COLOUR: BRIGHT CHERRY RED

AROMA: FRESH, A PREDOMINANCE OF AROMAS OF RED FRUITS AND A HINT OF VANILLA.

PALATE: SOFT WITH LOTS OF SUBTLE TANNINS.

Number of bottles

8,000

Consumption

BETWEEN 15° AND 18°. MAY BE DECANTED.

Storage and conservation

IN WINE CELLAR, BETWEEN 12° AND 15°.

Other specifications

ORGANIC CERTIFICATION