Toro
ARBUCALA (BODEGAS VALDUERO)
In 1996 Bodega Valduero began a new project in D.O. Toro, acquiring 56 ha that were planted with the typical red variety of the region: Tinta de Toro, following our philosophy of always working with local varieties. They wanted to consolidate their high quality wines with a range of young wines which we could not offer in Ribera del Duero, due to the soil, climate and grape type.
The D.O. Toro consists of 17 municipalities within the provinces of Zamora and Valladolid, to the northeast of Castilla y León. We chose the small village of Valdefinjas, situated in a valley 5km to the south of the town of Toro and the river Duero. This valley captivated them with its mysterious beauty and sinuous landscape, where abundant vegetation, based on pine trees, holm oak and wild herbs, surround our vines. The quality of the grapes grown in this village is traditionally so high that it is recognised by all the surrounding villages.
The landscape of the region has been modelled by four rivers, resulting in a gently undulating land with shallow slopes that varies between 650m and 735m and without any problems of orientation for the vineyards that lie on the plateaux.
The quality of the grapes in this region is based on soil of medium depth, poor and sandy, which can only be found in Valdefinjas. The landscape is hilly with high points in a land of broad horizons, the result of the erosion of the river network that flows into the Duero.
Arbucala Esencia
Made from the variety Tinta de Toro, a great concentration of fruit is what makes this attractive young wine from Toro. We pick in 14 kg. crates, ferment at between 23ºc and 28ºc and then macerate for 15 days, from where the wine gains all its potential. An intense, strawberry colour, deep and bright. Hints of liquorice and lactic notes on the nose. Fruit flavours, fresh and very tasty. Well balanced acidity.
Arbucala Premium
Hand picked, with grape bunches selected individually when they reach the winery. A cold maceration is carried our prior to fermentation, followed by a natural fermentation using indigenous yeasts unique to the region of Toro and which characterise its wines. Temperature is strictly controlled throughout the fermentation, which lasts 15 days and is followed by a maceration of the grapes skins immersed in the must, achieving in this way excepcional aromas, colour and tannic potential. A wine with great structure and body, yet silky. Deep purple, almost black, in colour. Concentrated and very aromatic, with clear notes of coffee, toasted oak and ripe fruit. Well rounded, elegant and juicy on the palate. Very well balanced. A perfect accompaniment to oxtail, sirloin steak and stews. Also goes well with sophisticated dishes with strongly flavoured sauces, game, cured cheeses, and even chocolate puddings or red fruit deserts.
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Arbucala Roble
Grapes are picked by hand in 14 kg. crates, fermented for 9 days at between 23ºc and 28ºc and then macerated for 10 days. During this time, when the maximum temperature of fermentation is reached, a daily process of pumping over is carried out. The final step is to let the wine rest in oak barrels for 6 months and then at least 6 months more in bottle. Dark ruby red. Elegant and persistent aromas, the fruit of its ageing in toasted oak, show notes of menthol, liquorice and toasted coffee. Perfectly balanced on the palate, the wine transmits a sensation of maturity and power.
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