La Cuesta de Las Musas is my bet to demonstrate and place Toro among the greats in the world of wine. It comes from an individual vineyard of very fine sand and deep limestone, with two sectors: one was planted sixty years ago, while the oldest vines are more than a hundred.
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Tasting notes: | An elegant wine, with strength, silky tannins and great complexity. A wine where the strange combination of power and elegance is at its best: there is concentration, tannins and power, but also great balance and finesse. |
Recommendations: | Temperatura óptima: 16 - 18º C |
Kind of wine: | Red Wine. |
Grape Varieties: | 100% Tinta de Toro |
Vintage: | 2018 |
Ageing: | Aged in new French barrels from the most luxurious cooperages, for 22 months. |
Alcohol: | 14,5% vol |
Formats: | 0,75L y 1,5L. |
Soils: | Stony and sandy-clay |
Viticulture: | It comes from an individual vineyard of very fine sand and deep limestone, with two sectors: one was planted sixty years ago, while the oldest vines are more than a hundred. |
Antony Terryn, a French passionate about vineyards and wine who arrived in Toro (Zamora) in 2003. After much searching around the world dreaming of his project, he found these old vines in incredible terroirs that captivated him forever.
A somewhat artistic concept of wine, small plots chosen to give life to their Domain, a palette of terroir, so as the painter, to be able to later compose unique wines.
The objective, to offer wines that are the most faithful reflection of the lands where they are born. The unmistakable stamp of its author, passion, experience, curiosity and culture so that they have their own character and style.
The concept of the famous terroir is to talk about leaving the land and the grapes to later transform them into a winery, being effective and little interventionist.
To produce Toro wines of great character, since the beginning in 2004, they cultivate the vineyard in an ecological way with traditional working techniques.
At Dominio del Bendito he believes in Tinta de Toro and in the balance of the vineyard. That is why they work with a little sulfur and some plant extracts that they collect on their plots and prepare.