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Designation of origin
D. O. Toro
Tinta de Toro
Alcoholic fermentation 6 days with indigenous yeast at 24ºC with a peak of a few hours at 30ºC. Malolactic fermentation in New French oak barrels.
28 months. At the end of the barrel phase, the wine is bottled.
The wine is sent to the underwater cellar to seal them manually with a synthetic sealing specially designed to withstand the sea water and the pressure to which they will be subjected. Each bottle is identified within its batch by hand engraving.
Finally, they are moved to the underwater cellar in specially designed cages to house each bottle individually, where they will age the wine for a period of 28 months.
The underwater cellar is periodically inspected to check the condition of the cages and bottles of wine they house. Once the underwater breeding is finished, the cages are recovered from the seabed.
The bottles are moved to the winery on land with delicacy, to preserve the precious limestone inlays that they acquire during their stay in the Cantabrian Sea.
Sofros “P&M” Submerged. Submarine Wine. Submerged Wine. Underwater wine.