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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 wealth.

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.

pH: 3.8
VA: 0.56 g/l
Malolactic: Yes
Alcohol: 14%
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 and experience
about the region and the tinta de toro and malvasia grapes.

Climate: Continental
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

Tres Barcos  Spanish Wine - Well Oiled Wine

How to Purchase

Sell Sheet (PDF File 1.0 MB)
Label Shot (zip file 224K)
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