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Enter in the websiteIn 2000, two highly respected names from the world of wine – François Lurton and Michel Rolland (with his wife Dany) – decided to combine their experience as international winemakers (more than 70 years in vineyards across the world between them) to make a high-quality wine in the often overlooked Toro region in north-west Spain, adjacent to Ribera del Duero.
Cold pre-fermentation for 4-5 days at 6°C in 40hl vats with a floating lid, then alcoholic fermentation with punching down, rack and return, and regular pumping over. Once fermentation is complete and tastings have been performed, we leave the wine to macerate for around three weeks to extract a finely worked structure of tannins. Malolactic fermentation in very fine-grained French oak barrels. The press wine and free-run wine are generally matured separately in barrels. Maturation for 16-18 months for free-run wine before bottling with no filtration.
A beautiful cherry colour. Intense and very refined on the nose with red fruit, spice and oak aromas. Powerful and well-structured on the palate with velvety tannins. Nevertheless complex and well balanced with fruit, clove and black pepper notes alongside fresh touches of liquorice and eucalyptus.
Campo Eliseo
Spain
Campo Eliseo
Chicken tagine with curry
DO Toro
Lamb fillet with herb juice
Organic Agriculture
Red
Red meat cooked on the barbecue
Tinta De Toro
Veal tagine
Venison in sauce or roasted or marinated
2014
94 pts – James Suckling
2012
92 pts – Wine Spectator
93 pts – James Suckling
91 pts – Guia Penin
2011
95 pts – Guia Vinos
94 pts – Guia Penin
94 pts – Decanter
92 pts – Wine Spectator
92 pts – James Suckling
92 pts – Wine Advocate
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