Silbón Toro 2023

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Wine tasting:

Red with hints of purple. Simple, fruit-forward without interference, softened by brief aging, true to its variety.
Balanced with just the right amount of power, full of primary aromas, and a touch of spicy acidity.
Due to its tannic load and artisanal production, the wine may develop sediment over time in the bottle.

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 2023.

Designation of origin: Tinto D.O. Toro.

Technical manager: Ramiro Carbajo del Río.

Production: 10.000 bottles (75 cl) and 200 Magnum bottles.

Viticulture: This wine is made from Tinta de Toro grape from different vineyards aged 34 to 51. 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.
Climatic year 2023: We can say it was the hottest since records began. Due to the unusual temperatures—especially in the second half of the year, which were somewhat more moderate with average temperatures between 18 and 19 degrees—our vines achieved proper ripening. The 2023 season was one of the rainiest in recent years, and the heat episodes mentioned above led to an earlier harvest. Even so, we can say that it was a vintage of very high quality.

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

Vineyard age: Between 34 and 51 years.

Pruning system: Goblet.

Grape harvest: 17 of September, harvested in 15 kg. boxes.

Grape variety: Tinta de Toro.

Packaging:

Format: 6 bottles on cardboard box.

Pre-fermentation process:

Duration: 12 hours refrigerated.

Temperature: 5 °C.

Alcoholic fermentation:

Duration: 14 days with native yeasts.

Temperature: 25 °C.

Malolactic fermentation:

On barrels.

One month in second year french oak barrel, with inoculation of lactic bacteria

Maturing in casks:

Capacity: 225 liters.

Moment of usage: New cask with volcanic rock roast and of second year.

Type: French oak 100 %.

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: 5,6 g/l

Residual sugar: <3 g/l.

pH: 3,6.

Clarification: Without clarifying.

Filtration: Filtered by a micra in the bottling.