Silbón Toro 2025

Wine tasting:

Vibrant, intense color with violet hues; clean and fruity: red currant, cherry… Smooth, balanced tannins, with the fruit coming through again; easy to drink and a pleasure to remember.
Due to its high tannin content and artisanal production, the wine may develop sediment over time in the bottle.
The enologist: Ramiro Carbajo del Río

Winery:

We continue working in rented facilities, where we have our deposits, barrels and everything necessary to continue maintaining a craft and respectful production with the grape and wine, trying to emulate our ancestors.


Technical information:

Wine name and harvest year: Silbón Toro 2025.

Designation of origin: Tinto D.O. Toro.

Technical manager: Ramiro Carbajo del Río.

Production: 5900 bottles (75 cl) and 100 Magnum bottles.

Viticulture: This wine is made from Tinta de Toro grape from different vineyards aged 33 to 50. Soils have been selected in order to nurture its Toro character in keeping with fruits and alcohol content. Chalky, loamy-sandy soils, exploring exposure and orientation. From Venialbo to Toro, through Morales and La Boveda.
Año 2025, En la era de la IA y ChatGPT, la observación, la paciencia, los años de experiencia y la sabiduría marcan una primavera lluviosa, con ataques de Mildiu e intervenciones quirúrgicas en nuestros viñedos para atajar el hongo. Así mismo un pedrisco en las postrimerías de Julio provocan por un lado una reducción en la producción de uva y por otro lado favorecieron contrarrestar en gran medida el calor del verano, haciendo que nuestras viñas nos hayan dado vinos más frescos y equilibrados.

Soil: Sediments of sandstone, clay and limestone, with boulders on surface. Low organic matter.

Vineyard age: Between 33 and 50 years.

Pruning system: Goblet.

Grape harvest: 29 of September, harvested in 15 kg. boxes.

Grape variety: Tinta de Toro.

Packaging:

Format: 6 bottles on cardboard box.

Pre-fermentation process:

Duration: 16 hours refrigerated.

Temperature: 11 °C.

Alcoholic fermentation:

Duration: 14 days with native yeasts.

Temperature: 24 °C.

Malolactic fermentation:

On barrels.

Maturing in casks:

Capacity: 225 liters.

Moment of usage: New cask and of second year.

Type: French oak 100 % with volcanic rock roast .

Grain size: Very fine.

Roast: Medium.

Aging: Cask new for 2 months and 3 months in 2 year old barrel.

Switches: 2.

Physical-Chemical properties:

Alcoholic strength by volume: 14,5% vol.

Total acidity content: 5,7 g/l

Residual sugar: <3 g/l.

pH: 3,6.

Clarification: Without clarifying.

Filtration: Filtered by a micra in the bottling.