(plus tax and bottle deposit)
Aciano comes from a 3-hectare vineyard, planted in 1919, that Alvar inherited from his grandfather. Located at 700 meters near El Pago in the southern part of Toro, the soil is very sandy and phylloxera-free.
100% Tinta de Toro (Tempranillo), the grapes are fermented in full clusters with indigenous yeasts after a three to four day cold maceration.
This uncharacteristic Toro is perfumed, lifted and a little funky. The bright, juicy fruit almost explodes from the glass, easing into a lush mouthful of blackberries, black cherries and mulberry. There’s a sweet/savory aspect that keeps you coming back for more.