The wild and remote Toro region in northwest Spain, has gone from zero to hero in the last 10 to 15 years. Practically unheard of in the 90s, it is fast becoming one of Spain’s most exciting fine wine regions.
While the region establishes itself, there is still some serious value to be found though, and Xavier Iturria's wines are prime examples.
Xavier bought his plot of ungrafted old vines back in 2009 and has been making quite a name for himself since then. He makes just two wines, both rich reds as is the Toro way but with an elegance that is becoming his signature style.
The Valdosan is his top wine, it is 100% Tinto de Toro and comes from 60 year old vines. It is aged in French oak for almost two years before release and the resulting wine is an incredible combination of power, elegance, freshness and complexity. This is the sort of wine that seems to reveal something else each time you take a sip.
TINTA DE TORO 100%
PLANTED IN ITS ENTIRETY ON LOW VINE AND UNGRAFTED EARTH.
AGE 100+ YEARS.
ALTITUDE BETWEEN 650 AND 700 METRES.
BIODYNAMIC EARTH MANAGEMENT. ABSENCE OF PESTICIDES. ORGANIC PESTICIDES AND FUNGICIDES.
30 MONTHS IN FRENCH BARRELS.
MACERATION PERIOD 20 DAYS.
FERMENTATION AT LOW TEMPERATURES (MAXIMUM 27°).
NATIVE YEAST FERMENTATION - STIRRED.
MALOLACTIC FERMENTATION IN BARRELS.
COLOUR: BRIGHT CHERRY RED
AROMA: SWEET WITH HINTS OF WOOD AND AROMAS OF RED FRUITS.
PALATE: POWERFUL AND COMPLEX, BLENDS SMOKED SPICES AND MINERALS WITH THE AROMA OF RED FRUITS.
Number of bottles
BETWEEN 15° AND 18°. MAY BE DECANTED.
Storage and conservation
IN WINE CELLAR, BETWEEN 12° AND 15°.