Craving a young Toro with boldness, juicy red fruit, and just the right amount of oak to make it extra juicy? Cuzo Tinto Joven Roble demonstrates how modern craftsmanship and regional tradition complement each other, from hand-picking to an energetic, fruit-driven style that immediately whets your appetite.
You can taste DO Toro in every glass: warmer days for ripe fruit, crisp nights for excitement. The topsoil of sand and stones drains quickly and warms up quickly, allowing Tinta de Toro to ripen perfectly without losing its freshness. The vines are tied together as guyots or cordons and are on average 15 years old, with plots that retain a surprising amount of vibrancy thanks to the cool night breezes. This is the strength of the plateau: abundant sunshine, low rainfall, and wind that keeps the foliage dry and healthy.
The grapes are harvested by hand in small crates, with a second selection in the cellar, ensuring only intact bunches enter fermentation. Fermentation lasts 17 days at a controlled temperature, with three remontages per day. Remontage means pumping the must or young wine over the skins, optimally extracting the color, aroma, and soft tannins. The young portion remains purely fruity, while a portion matures for two to three months in French barriques. This short oak aging rounds out the edges and imparts a subtle spiciness without overpowering the fruit.
Tinta de Toro 100%, the local Tempranillo variety. This clone is known for concentrated berry aromas, firmer skins, and a natural structure. For centuries, it provided the region's house wine in Toro; today, it is beloved for wines that are easy to drink young yet still possess plenty of backbone.
