Elcatavinos EUR 6.14 750ml
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Bodegas Vega Sauco Red Blend Toro Roble 2006

Winemaker's Notes:

Percentage Grape: 100% Tinta de Toro (Tempranillo)<br/><br/>Soil: Stoned at the surface and with a porous clay 1,5 meters under the ground<br/><br/>Growing Climate: Continental extreme Excelent<br/><br/>Date of Harvest: 25 September<br/><br/>Type of Harvest: Manual<br/><br/>Vinification Length: 15 days (including maceration)<br/><br/>Vinification Method: Destaje: 2 tanks. The fermentation starts in one tank but a couple of days before finishing the skin is separated in another one and the temperature is increased in order to extract more colour. The most is still at the same temperature, 25°C. At the end both are mixtured.<br/><br/>Vinification Temperature: 24-25°C<br/><br/>Age of Barrel: A maximum of 4 years<br/><br/>Type of Wood: American<br/><br/>Level of Toast: Medium<br/><br/>Malolactic: Yes<br/><br/>Extract: 27.4<br/><br/>Color Intensity: Dark<br/><br/>Fining Collage: Egg albumin<br/><br/>Bottle Type: Bordelaise<br/><br/>Alcohol Percentage: 13.5 %<br/><br/>PH: 3,45<br/><br/>Aging Time: 6 months<br/><br/>Sugar Rate: 0-5 g/l<br/><br/>Total Acidity: 4.8 g/L<br/><br/>Free SO2: 13 mg/L<br/><br/>Cork Material: Natural cork<br/><br/>Cork Size: 46 mm

Region: Spain » Castilla y León » Toro

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Color: Red
Varietal: tempranillo
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Bodegas Vega Sauco:
Wenceslao Gil Durantez is one of the most dynamic and well-known winemaker of Spain. He was born in a small village in the northwest of Spain in 1955 and he became oenologist in 70´s from when he is know as "Wences". He chose is professional career by chance, he finished his football player career because of an injury and he decided to attend the School of the Vine in Madrid instead. He was on... Read more
Wenceslao Gil Durantez is one of the most dynamic and well-known winemaker of Spain. He was born in a small village in the northwest of Spain in 1955 and he became oenologist in 70´s from when he is know as "Wences". He chose is professional career by chance, he finished his football player career because of an injury and he decided to attend the School of the Vine in Madrid instead. He was one of the first students who first graduated from the School as a vine and oenology specialist. As soon as he finished he started working in Burgos but in 1978 he moved to Toro. Bodegas VEGA SAÚCO was founded in 1991 when after working in many wineries in all the North of Spain (in Ribera del Duero, Cigales or Rueda), he decided to buy vineyards in Toro and a small winery in Morales de Toro. The fact of being founder and president between 1986 to 1996 of the Castilla y Leon Oenologist Association, guarantees his knowledge about the wine sector in all the region and in all Spanish territory. 46471_31514_historia2.jpg He felt in love with Toro area, its ground, its weather, its people and mainly with the grape variety "Tinta de Toro". After 30 years working in the area, he is one of the persons who knows better this variety and its behaviour during vinification and ageing. In fact, he has been innovating in the area since the beginning, he was the first one to produce "Crianza" and "Reserva" wines, in 1991 he started to produce his "Carbonic maceration", he produced the first sweet natural wine in the area awarded with gold medal in several contexts during its first year of live and nowadays he also is experimenting with the firts red sparkling wines from Toro. Currently, his wife Mari Jose, who is the responsible for wine tourism and his daugther Patricia, also Oenologist, are working in the winery with the rest os professional staff who make VEGA SAÚCO big family up. Read less

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Percentage Grape: 100% Tinta de Toro (Tempranillo)<br/><br/>Soil: Stoned at the surface and with a porous clay 1,5 meters under the ground<br/><br/>Growing Climate: Continental extreme Excelent<br/><br/>Date of Harvest: 25 September<br/><br/>Type of Harvest: Manual<br/><br/>Vinification Length: 15 days (including maceration)<br/><br/>Vinification Method: Destaje: 2 tanks. The fermentation starts in one tank but a couple of days before finishing the skin is separated in another one and the temperature is increased in order to extract more colour. The most is still at the same temperature, 25°C. At the end both are mixtured.<br/><br/>Vinification Temperature: 24-25°C<br/><br/>Age of Barrel: A maximum of 4 years<br/><br/>Type of Wood: American<br/><br/>Level of Toast: Medium<br/><br/>Malolactic: Yes<br/><br/>Extract: 27.4<br/><br/>Color Intensity: Dark<br/><br/>Fining Collage: Egg albumin<br/><br/>Bottle Type: Bordelaise<br/><br/>Alcohol Percentage: 13.5 %<br/><br/>PH: 3,45<br/><br/>Aging Time: 6 months<br/><br/>Sugar Rate: 0-5 g/l<br/><br/>Total Acidity: 4.8 g/L<br/><br/>Free SO2: 13 mg/L<br/><br/>Cork Material: Natural cork<br/><br/>Cork Size: 46 mm

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