DO TORO DO TORO DO TORO

Ferruginous and sandy-silty soil with many pebbles on the surface. Density ... Manual harvesting in cagettes followed by sorting on the conveyor belt before and after stemming. Winemaking. Pre-fermentary cold maceration, 6ºC, for four to five days in 40 hl vats with floating ... after death, a state or place of perfect bliss.
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CAMPO ELISEO

2005

DO TORO S P A I N

C

AMPO ELISEO, D.O. Toro, is the fruit of a partnership formed in 2001 with Michel Rolland when we produced our fi rst Campo Eliseo combining our international winemaking experience of over 70 years in the vineyards of the world. Campo Eliseo is made from the Tinta de Toro, a local variant of the Tempranillo from vines of 50 to 75 years of age which produce tiny yields of concentrated grapes. Campo Eliseo refers to the “Champs Elysées in French, and it means “blessed fi elds”. Inn Greek mythology it is the dwelling place of the blessed after death, a state or place of perfect bliss.

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100% Tinta de Toro.

VARIETIES

A variant of the famous Tempranillo, a Spanish red grape variety from the heart of La Rioja and Ribera del Duero. It produces very fine and highly aromatic wines. It is the main variety in the TORO appellation. -----------------------------------------------------------------------------------------

VINTAGE 2005

The 2005 vintage was clearly marked by the drought, resulting in a yield 20% below that of 2004. It is, nonetheless, a very good quality vintage with an impeccable health record. In Toro, where spring rainfall helped to limit the impact of the drought, the wines are highly concentrated and very rich in colour and tannins as well as fruit. They will be fresher than in 2003, with the same alcohol content (15%). --------------------------------------------------------------------------------------------------

ALCOHOL CONTENT PH TOTAL ACIDITY VOLATILE ACIDITY RESIDUAL SUGAR

ANALYSIS

15,35% vol. 3,72 3,59 g/l H2SO4 0,62 g/l H2SO4 2,1 g/l

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Terroir

VINEYARD

Ferruginous and sandy-silty soil with many pebbles on the surface.

Density 900 vines/ha, goblet pruned.

Climate Continental, rainfall of 600 – 700 mm, mainly confined to the autumn-winter seasons. Very hot and dry during summer with wide variations in night and daytime temperatures.

Average age of the vines 75 years.

TASTING NOTES Attractive colour. Complex flavours with no signs of evolvement. Very round and full palate with firm classic finish thanks to acid balance.A very homogeneous wine with strong ageing potential.

Yield 20 hl/ha.

Localisation The Toro appellation is spread over 2 provinces: the provinces of Zamora and Valladolid. The landscape is composed of a plateau and a small valley toward the river. The vines are located at an altitude of between 620 and 750 metres. ------------------------------------------------------------------------------------------

SUGGESTION Game, meats grilled with herbs, lamb roast, Indian dishes.

AWARDS 2005

95 pts - GUIA DE CATAS 94 pts "THE BEST TORO I TASTED ALL YEAR" - Tom Matthew, WINE SPECTATOR GOLD MEDAL - TEMPRANILLOS AL MUNDO 2011 93 pts - WINE ENTHUSIAST

WINEMAKING

Harvest Several techniques are applied (removal of side shoots, leaf thinning, green harvesting). Manual harvesting in cagettes followed by sorting on the conveyor belt before and after stemming.

Winemaking Pre-fermentary cold maceration, 6ºC, for four to five days in 40 hl vats with floating cap, followed by traditional alcoholic fermentation (AF) with regular cap plunging, rack and return and pumping over. once fermentation is complete and after tasting, we leave the wine to macerate for around three weeks, in order to extract tannins and obtain a fine structure. Malolactic fermentation in very fine grained French oak barrels.

Ageing

16-18°C 10-12 YEARS

The press and free run wines are generally aged separately in barrels. The free run wines are usually aged for 16 – 18 months before being bottled without filtering.