Iturria Toro 2016
About the wine
We’ve made $5 million available to help struggling wineries to survive and come out the other side of this Covid crisis. The closure of bars and restaurants across the globe has been a disaster for the independent winemakers who supply them. The little guys, without connections to the big supermarkets, are the ones who are suffering the most.
And one of the worst places in the world to be a small, family winemaker was Northern Spain. For the little guys - who sell most of their stock to local bars, cafes and restaurants - the toughest lockdown in Europe has spelled disaster for their business.
- A big ballsy gutsy red made from 100% Tempranillo (known as Tinta de Toro in this part of Northern Spain). Xavier uses 60 year old vines, and ages the wine for 4 years to create a powerful, complex wine. Not for the faint hearted.
Best before
Drink now to 2022
Serving advice
Serve at 16°C. Open/Decant 30 minutes before serving
Food match
Mediterranean tapas
Contains sulphites
Wine profile
Meet the winemaker - Xavier Iturria
- Xavier took his pen off the paper in 1999, finishing his studies in Viticulture and preparing to make his winemaking dreams a reality in the shiny new millennium.
- Exchanging one winemaking hot-spot for several others, Xavier left Bordeaux to cut his teeth in some of Spain's most important winemaking regions. Ribera de Duero, Toro and Rioja are the tip of the iceberg when it comes to Xavier's very exclusive list.
- The years of experience came good in 2009 when Xavier established his very own Winery in Morales de Toro, his vineyard boasting a staggering 700m altitude and a ravishing selection of Tempranillo and Grenache vines. You don't need us to tell you that a vineyard like this + a winemaker like that = some seriously exciting loot.
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