The Winery


Nota de CataTasting notes


Cherry red color with ruby ​​highlights. Very clean and bright.


Very high aromatic intensity, with hints of red, raspberry and currant fruit. Aromas of fresh herbs: eucalyptus and thyme. Very complex and persistent.


Vibrant, with a very fresh and fruity entrance. Large and round in the middle of mouth with silky tannins and wrapped. The aftertaste is very intense.

Información TécnicaInformation

  • Ageing
  • Appellation
  • Grape
    Tinta de toro
  • Making
  • Country
  • Recommended Pairing
    Roast meats, Meats
  • Zones
    Castilla y León
  • Alcohol
  • Ocasiones
    Impresiona a tu cuñado
  • VIVINO Points
  • Tipo de Vino
1 review
  • 2020
  • Bottle 75cl.
Te sale a €34.00/l

Descripción de TermesDescription of Termes


Termes 2015comes from Numanthia Termes wineries and brings us a red wine with D. O. Toro. Elaborated with the youngest vines of Numanthia that are between 30 and 50 years old, this Termesse shows generous and with the most fruitful expression of the Tinta de Toro. A wine with personality and very good value for money that surprises with its intensity and freshness.

Recomendamos maridarlo conIdeal pairing

  • Meats
  • Roast meats
    Roast meats

Elaboración TermesMaking notes Termes

Notas del Viñedo

Vineyards located on the two sides of the Duero, both south and north, at 700 meters altitude. Ecological and dry cultivation, where the soil is frank-sandy.

Making notes

Traditional elaboration. Allowed total. Four days of cold maceration. 7-day alcoholic fermentation with comeback (between one and two a day). After the alcoholic fermentation, a prolonged maceration is made with the hair and light footprints. Controlled temperature between 28 and 29ºC. Malolactic fermentation in stainless steel tanks. 14-month aging in French oak barrel (20% is new and the rest is second use), with transport every 4 months.


After a warm summer, some rainfall at the end of August slightly delayed the vintage but were essential to reactivate the maturity process. The vineyards faced the high temperatures of June, July and August thanks to the reserve of water in the subsoil coming from a rainy spring and a couple of summer storms that contributed to maintaining the humidity available for strains.

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