Silbón Toro 2017

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Wine tasting:

Cherry-red with a violet rim, bright. Wild-berry and vanilla bouquet… high complexity. Very fresh, fruity, and juicy on the palate; unctuous and no roughness. Nice lingering aftertaste.

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 2017.

Designation of origin: Tinto D.O. Toro.

Technical manager: Ramiro Carbajo del Río.

Production: 9.000 bottles (75 cl) and 500 Magnum bottles.

Viticulture: This wine is made from Tinta de Toro grape from different vineyards aged 29 to 46. 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. 2017: Difficult vintage. Frosts (two of them, late April and early May) combined with hail as well as a pressing drought, have been the factors that determined the work of winemakers and grape-growers.

Soil: Sediments of sandstone, clay and limestone, with boulders on surface. Low organic matter and this year very powerful in tannins.

Vineyard age: Between 29 and 46 years.

Pruning system: Goblet.

Grape harvest: 8 of September, harvested in 15 kg. Boxes.

Grape variety: Tinta de Toro.

Packaging:

Format: 6 bottles on cardboard box.

Alcoholic fermentation:

Duration: 17 days with native yeasts.

Temperature: 25 °C.

Malolactic fermentation:

On barrels.

In third year french oak barrel, with inoculation of lactic bacteria

Maturing in casks:

Capacity: 225 liters.

Moment of usage: New cask and of third year.

Type: French oak 100 %.

Grain size: Very fine.

Roast: Medium.

Aging: Cask new for 1 month and 2 months in 3 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: No filtration.