Designation of origin
Tinta de Toro
First alcoholic fermentation lasts 6 days with grape yeasts. Second malolactic fermentation takes place in new French oak barrels.
In new French oak barrels for 28 months.
After barrel aging, the wine is bottled and immersed in the Cantabrian Sea (in the Mare Tenebrosum) at a depth of 30 meters. Underwater storage lasts 28 months with constant temperature between 12º and 15ºC.
A complex, structured, well-balanced wine with aromas of red fruits, balsamic, menthol, aniseed and spicy notes. Long aging potential.
Sofros” P&M ” Submerged. Underwater Wine. Submerged Wine. Sea Wine. Submarine Wine.