Numanthia Toro 2016

Numanthia is our Estate’s signature, renowned as the reference for the Toro designation. It is a subtle blend of grapes from more than 100 parcels of the finest terroirs offering unique balance, elegance and power. Numanthia’s style depends on the selection of exceptional vines, aged between 50 and 100 years old, ungrafted and non-irrigated. Year after year, their low yields deliver grapes of extreme concentration with intense fruit and structure.

Our latest vintage: Numanthia 2016

The Harvest of 2016 will be remembered for its deep red and black fruits aromas and its generous texture.

COLOUR

Ripe cherry color with ruby reflections

AROMA

Numanthia 2016 is expressive and deep, with hints of red berries, smoky notes, garrigue aromas and a background of sweet spices.

PALATE

The attack is soft and quickly fills your palate with a great intensity. The velvety and mature tannin beautifully goes along with the generous and voluminous texture. Black fruit such as blueberries and blackcurrants, notes of violet and hints of black pepper, cloves and a tobacco leaf generate complexity and length, surrounded by a good acidity.

FOOD PAIRING

Starter: Oven candied tomatoes with fresh Cebreiro cheese.

Main course: Grilled octopus and sweet potato puree.

Dessert: Black forest cake with candied cherries.

Serving temperature: 15-16˚C

Ageing potential: Up to 20 years

Alcohol content: 15%

VINEYARD

Age: Vines between 50 and 100 years old. 

Density and yield : 1000 vines/Ha - 1800 Kg/Ha 

Viticulture: Organic with dry farming

Grape varietal: 100% Tinta de Toro.

Harvest: Exclusively by hand with rigorous cluster selection taking  into account the perfect shape and the optimal ripeness of the  grapes. Harvested between the 25th of September and the 10th of October.

HARVEST REPORT

2016 is characterized by a late bud burst along with a rainy spring.  Throughout the summer there were several rainfalls that cooled  down the temperatures and improved ripening. The harvest  started a few days later than  usual with perfect sanitary  conditions.

WINEMAKING

Elaboration: 100% destemmed

Fermentation and maceration:

• Cold, pre-fermentation maceration for 4 days.
• Alcoholic fermentation in 7 days with daily pumping-overs.
• Extended maceration on skins with soft pigeages. Control of  temperatures between 26°C and 28°C.
• Malolactic fermentation in stainless steel tanks.

Ageing: 18 months in French oak 225L and 400L barrels. 60% of  new barrels and 40% of second use. Racked every 4 months.

Bottling: June 2018, market release in 2021.