Silbón Toro 2024

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Wine tasting:

Those who don’t taste it are missing out.
Intense red, bursting with fruit, delights the nose to ecstasy. It enters the mouth like a torrent, carrying our senses to immense pleasure: fruit, just the right touch of wood, mineral… a wonderful aftertaste and pure joy to finish the glass.
Due to its tannic load 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 2024.

Designation of origin: Tinto D.O. Toro.

Technical manager: Ramiro Carbajo del Río.

Production: 8.900 bottles (75 cl) and 200 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.
The year 2024 brought a rainy winter and spring, with temperatures remaining high as usual. Nevertheless, this allowed for slower and more gradual ripening in our vineyards, resulting in musts with a more favorable balance between acidity and pH. The wines are fresh on the nose, with fruity notes and floral characteristics.

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: 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: 10 °C.

Alcoholic fermentation:

Duration: 12 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: 5,7 g/l

Residual sugar: <3 g/l.

pH: 3,6.

Clarification: Without clarifying.

Filtration: Filtered by a micra in the bottling.