The architectural ensemble consists of several overlapping red walls (much like the red soil in Toro) representing the ancient walls that used to encircle its old towns. The building is not integrated with the landscape, but coexists with it.
Not only remarkable from an aesthetic point of view, but also in terms of efficiency. The building is divided into four clearly defined sections: a grape reception and selection area; a production room; a barrel room; and a bottling section and warehouse. Additionally, there are the laboratory, offices and tasting room.
This room was designed in order to create a harmonious environment with the ideal conditions to ensure optimum ageing. Fermented wine is moved to the barrels as soon as possible, usually in Autumn.
The selection of oak is crucial: New or used? American or French? Toast level? Only with a profound knowledge of our wines and experience with Tinta de Toro allow us to make the right choice. Toro wines are widely known for being robust and powerful with a unique character and personality. Finding the balance between new and used oak is a determining factor in preserving the essence of the region and making them smoother and more accessible.
We often opt for French oak as it provides a subtle spiciness and helps round off our tannins. Although the creamy texture and notes of vanilla found in American oak help to round them as well (a small percentage is used).
A detailed control is carried out for every single barrel. During this period of about two years in some cases, a certain number of physio-chemical transformations occur naturally, which leads to perfect transparency and better wine stability, as well as a refinement of its organoleptic character. Not all the barrels perform in the same way, for this reason, individual control is required.
During this period, there is always a significant loss of wine, both by evaporation and absorption by the wood. Topping up is conducted to bring back the levels so as to avoid excessive oxidation created by the wine’s contact with the air.
Analysis and tastings are performed time and again in order to monitor the development of the wine ageing. The decision to bottle the wine is made by the winemaker whenever the wine is considered to be in its optimal condition.
This efficient space is aimed at producing high quality wines, perfectly designed to meet our needs. After much trial and error, we have found there is not a big difference between the temperature-controlled fermentation in wood or stainless steel tanks.
We prefer to use the traditional vinification style: fermentation in stainless steel vats, whose wide bottom shape favours a wider contact between the must and the skin, followed by ageing in small barrels. The must is pumped from the bottom to top of the vat several times a day. The ideal length of maceration depends on the variety and the season, with the initial concentration of the grape’s phenolic compounds and their extractability being two key variables. In the case of Tinta de Toro, in which colour, flavour, and tannin structure are guaranteed, a 15 day maceration period is more than enough.
The vat house is closely connected to the grape reception area. In the selection area, the optimal grapes are painstakingly hand-selected on a table. Crushing and pressing are carried out with almost artisanal equipment to ensure the delicateness, softness, and elegance of Coral Duero Wines.