Selection of Tinta de Toro vineyards over 50 years old and limited production settled in poor soils and cultivated naturally using the biodynamic techniques. Harvest: Manual harvest during the first fifteen days of October, using boxes and small trailers. Winemaking: Fermentation and maceration in small concrete deposits, with natural yeasts, avoiding surpassing 24ºC. Softly pressed with pneumatic press and bottled without filtration or any aggressive clarifier to preserve its natural characteristics. One fifth of the wine spends 3 months in French oak barrels. Food pairing: Red meat, Jamon, strong cheese. Serving temperature: 16- 18º C. Taste: Very balanced mouth, and full of complexity. Pleasant entry and very good tannic structure, with silky, velvety tannins: This combined with very good acidity gives it length. Appearance: Ruby Red color. Aroma: Tertiary aromas from the barrel, with notes of vanilla, pastries, cocoa and coconut. At the same time, it maintains freshness as fruit notes also dominate, especially red fruits and strawberry tones. Grape variety: Tinta de Toro