Color: Deep purple
Nose: Plums, dried fruits
Palate: Concentrated blackberry and plum fruits with spice underpinnings
Wine has been produced in the Toro region since
the 1st century BC. As commercial production increased in medieval
Spain the health-giving reputation of the wines allowed them to be
sold in major cities, such as Seville or Palencia, which otherwise
exercised protectionist laws. As a result many of the forty medieval
churches and convents in the old town of Toro were built with wine
At the end of the 19th century large quantities of Toro wine were
sent to France by rail during the phylloxera crisis. Other Castilian
vineyards damaged by phylloxera were restocked from this region, which
remained protected from the disease by its sandy soils.
What makes Toro’s red wines unusual - and has given them fame
since medieval times - is their combination of top-range strength,
full fruit, freshness and acidity as well as the ability to age well.
This reputation is built around big red wines with rich, complex flavors
and aromas of which Tres Barcos is a classic example.
The wine is fermented in stainless steel tanks and staves. Two days
freeze maturation in (temperature controlled tanks)
followed by 8 days maceration.
VA: 0.56 g/l
RS: 1.6 g/l
Free SO2: 25 mg/l
Lees contact/battonage: No
TA: 4.6 g/l
Total SO2: 56 mg/l
Barrel ageing: Stave maceration
WINEMAKER: Nuria Pena Albillo
A young brilliant professional with deep knowledge
about the region and the tinta de toro and malvasia grapes.
Age of vines: 25 to 40 years
Soil composition: Stone and Sand
Havest Date: Mid September until mid October
Harvest conditions: Excellent
Harvest method: Hand-picked
Yield: 4.5 tones/Ha
How to Purchase
Sell Sheet (PDF
File 1.0 MB)
Label Shot (zip file