Toro

Toro is an appellation of origin (DO) the provinces of Zamora and Valladolid, Spain.

Watered by the River Douro, the production area includes twelve municipalities in the province of Zamora (Argujillo, Vault Toro, Morales de Toro, The hit, Peleagonzalo, Piñero, San Miguel de la Ribera, Sanzoles, Toro, Valdefinjas, Venialbo and Villabuena del Puente) and three of Valladolid (San Román de Hornija, Villafranca de Duero and payments Villaester de Arriba and Villaester de Abajo, the municipality of Pedrosa del Rey), taking the town of Toro like center of the denomination. He obtained the qualification of Denomination of origin in 1987.

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Red wine Casa Maguila – Perhaps

The Casa Maguila It has the habit of baptizing their wines with names boleros. This is particularly inspired by the famous song by Cuban artist Osvaldo Farrés "Perhaps, maybe, maybe". We have a wine balsamic on the nose and mouth, with aromas of ripe fruit and a balanced taste, tasty and long.
Winemaking
Mechanical destemming and grape selection on vibrating belt. It encuba dry ice lowering the temperature to 6 ° C and allowed to start fermentation spontaneously. Malolactic fermentation in barrel.
Aging
Parenting 20 months in French oak barrels, of which 80% They were new and the rest used.
Limited production
1.812 bottles
Pairing
White meat, red meat, traditional cuisine and Mediterranean cuisine.
Red wine Casa Maguila – Angelitos Negros

Angelitos Negros it is a red wine with D. O. Toro, elaborated with grape variety 100% Tinta de Toro (Tempranillo), from vineyards of between 20 and 40 years planted in sandy soils with high percentage of limestone and cultured on glass in the traditional way.The grapes to get the wine Angelitos Negros, are selected at harvest and in the cellar, by performing an exhaustive selection of the grapes, by choosing only the ones which reach their optimum point of ripeness and healthiness. The grapes for the wine Angelitos negros are encubadas and fermented in whole grains. Carbonic maceration a day and a half, pressing and barreling to perform the malolactic fermentation in concrete tanks. Later Angelitos Negros performs an aging process of 6 months in barrels of second year 50% French oak and 50% american oak.