100% Tinta de Toro/Toro: Estate-owned vineyards planted 1900 on ungrafted rootstock. Berries are transferred to 600L open top, neutral barrels for maceration and fermentation, which begins with a pied de cuve. Maceration lasts two weeks. The wine is pressed in a vertical basket press for twelve hours and is transferred immediately to new barriques. Barrel aging for 36 months and one year in bottle. We visited the winery & know the owner.