An architectural ensemble consisting of several overlapping red walls (red like the soil in Toro) representing the walls that used to encircle the old towns: The lack of the main entrance with no gates and windows awakes the curiosity of anyone who admires it. The building coexists with the landscape.
Not only remarkable from an aesthetic point of view, but also in terms of efficiency: the building is divided into clearly defined sections: Grape reception and selection table, production section, Barrels section, Bottling section and warehouse. Finally, laboratory, offices and meeting room.
This room was designed in order to create a harmonious environment and ideal conditions to ensure optimum aging. The fermented wine is moved to the barrels as soon as possible, regularly by Autumn.
The selection of oak is crucial: new or used? American or French? Toast level?. Only a profound knowledge of our wines and the experience gained in the years help us to make the right choice.
We prefer French oak; it provides subtetly and spiciness and helps rounds off our tannins. Although the creamy texture and notes of vanilla, in a small percentage, help to round them too.
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.
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.
Efficient space aimed at producing highquality wines, perfectly designed to meet our needs. Having been proved after many experiences, there is no big difference between the temperature-controlled fermentation in wood or stainless steel tanks, we prefer to use the traditional vinification style: aging in small barrels and fermentation in stainless steel vats whose wide bottom shape favors a wider contact between the must and the skin. 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 color, flavor, and tannin structure are guaranteed, a 15 day maceration period in 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.