Señorio de Toledo PRIMVS

FIRST WINE OF THE YEAR.
Grape Varieties: Merlot, Garnacha and Syrah.
Vintage: August.
Vinification: Maceration Techniques focused in taking out the fruity expression of each grape variety, with a moderate extraction of tannins and color.
Annual Production: 50.000 bottles of 0.75 l.
Analysis:
Alcohol: 13.5% Vol.
Total tartaric acidity: 5.6 gr./l.
Volatile acidity: 0.3 gr./l.
Total SO2: 60 mgr./l.

Expert Tasting: An elegant young wine, with a purple color, aromatic and seductive; a great caress for our Senses. Flowery and sublime expression from ripe fruit at the beginning of Autumn.
Food Pairing: Besides of the delight tasting it in a good company or meditation, this wine goes great with all kind of starters like pasta, rice, mushroom dishes, with a wide range of preparation; roasted beef and veal, all kind of cheeses not too much cured. It also goes well with sauced or broiled fish.
Serving Temperature: It is important to serve it at 13º-14º C.

Señorio de Toledo ESTIVUS

Grape Varieties: Syrah, Merlot y Garnacha.
Vintage: August.
Vinification: Cold carbonic maceration and délestage during three days, to obtain a perfect extraction of aromas, anthocyanins and polyphenols of a fine smoothness. The fermentation was started after the third day under controlled temperature. Continuing with a daily délestage.
The descube is made at the right moment from an aromatic and color point of view.
The aging process is made of in French “Allier” oak barrel during a short period of time.
Annual Production: 50.000 bottles of 0.75 l.
Analysis:
Alcohol: 14% Vol.
Total tartaric acidity: 4.8 gr./l.
Volatile acidity: 0.4gr./l.
Total SO2: 70mgr./l.

Expert Tasting: Ruby color with mahogany reflections, fruity aroma with notes of red fruit, mulberries, blueberries and species coming from the oak.
Nice palate, balanced in tannins and acidity, stylish and rich, with frank and persistent aftertaste.
Food Pairing: As a mid aged wine, could be served with a wide range of dishes. From starters like pasta, rice, mushrooms to meat dishes not too much complicated. Ideal for roasts and grilled meat. It supports well cheeses not excessively cured.
Serving Temperature: It is important to serve it at 15º C.
Longevity in bottle: This wine will improve permanently in the two coming.

Señorio de Toledo ESTIVUS Rosado
(Seco o Semi-Dulce)

Grape Variety: Cabernet Sauvignon.
Harvest: Middle August.
Vinification: Maceration techniques focused in expressing the fruity notes of this grape variety, with a moderate extraction of tannins and color.
Annual Production: 10.000 bottles of 0.75 l.
Analysis:
Alcohol: 13.5 Vol.
Total tartaric acidity: 5.5 gr./l.
Volatile acidity: 0.3 gr./l.
Total SO2: 50 mgr/l.

Expert Tasting: An elegant rosé wine, with a pink’s petal color, aromatic and seductive; a great caress for our senses. Flowery and sublime expression from ripe fruit at the beginning of Autumn.
Food Pairing: Besides of the delight tasting it in a good company or meditation, this wine goes great with all kind of starters like pasta, rice, mushroom dishes, with a wide range of preparations; roasted beef and veal, all kind of cheeses not too much cured. It also goes great with all kind of desserts.
Serving Temperature: It’s important to serve it at 8º-10º C.

Señorio de Toledo ESTIVUS Blanco

Grape Varieties: Macabeo (Viura) 100%.
Harvest: August.
Vinification: Peculiar maceration in cold during sic hours. Going on softly to a pressure of 0,5 atm. Clearing for gravity during 48 hours. Fermentation controlled to low temperature. Ageing in tank on its own less.
Annual Production: 40.000 bottles of 0,75 l.
Analysis:
Alcohol: 12,5% Vol.
Total tartaric acidity: 0,2 gr./l.
Total SO2: 60 mgr./l.

Expert Tasting: Pale yellow color with greenish reflexes of brilliant aspect. Elegant aroma with floral notes that reflect its own climate typical of the valley of the Tagus. In mouth is fresh, nice, of a moderate acidity, enough to give it freshness and fluency. It is wide, persistent, with a sustained aftertaste.
Food Pairing: Ideal as wine of appetizer, starters, Iberian pork products, fish dishes, shellfish and blue cheeses.
Serving Temperature: It´s important to serve it at 8º - 10º C.
Longevity in bottle: Well Preserved, this wine can be consumed in 3 or 4 years.

Señorio de Toledo ROTUNDUM

Grape Varieties: Merlot 80%, Cabernet Sauvignon 20%.
Harvest: August.
Vinification: Traditional red wine with 12 months of French. New Oak barrel.
Annual production: 20.000 bottles of 0,75 l.
Analysis:
Alcohol: 14% Vol.
Total tartaric acidity: 5,20 gr./l.
Volatile acidity: 0,5 gr./l.
Total SO2: 80 mgr./l.

Expert Tasting: Intense purple color with purplish edges. Brilliant and clean. Intense nose, aristocratic wine with notes of cocoa, dried fruits, toasted aromas, etc. Rflecting a good communion between the wineand the wood which has given place to a beautiful evolution. In mouth is powerful, elegant, with the own flavors of the varietties, nice and greedy, surrounding in mouth with soft tannins and long persistent aftertaste.
Food Pairing: Wine highly indicated for those exceptional meat dishes and for esxtraordinary cheeses.
Serving Temperature: It´s important to serve it at 16º - 18º C.
Longevity in bottle: Well Preserved, this wine can be consumed in a long period of time.

Señorio de Toledo ELISA

AWARDED WITH: SILVER BACCHUS 2004.
Grape Varieties: Macabeo (Viura): 100%.
Harvest: Middle August.
Vinification: Cold maceration, descube after eight hour, clarification of the must before fermentation. Fermentation in oak barrel with controlled temperature room. The barrels has 50% of high toast and median toast. Batonage every three weeks, during eight months in oak barrel.
Bottling: In May.
Annual Production: 5.348 bottles of 0.75 l.
Analysis:
Alcohol: 13.5% Vol.
Total tartaric acidity: 5.2 gr./l.
Volatile acidity: 0.4 gr./l.
Total SO2: 80 mgr./l.

Expert Tasting: Light yellow color, floral aromas, mixed up with spicy aromas coming from Tron?ais oak. Traces of honey from the region and tones lightly smoky, giving it a great complexity. In the mouth has a good balance of tannins and acidity; velvety, depth and intense aftertaste, with a good persistence.
Food Pairing: Starters like smoked, salted dishes, shellfish, fish with complex preparation and goat cheeses or creamy cheeses.
Serving Temperature: Appropriate serving temperature 10º - 12º C.
Longevity in bottle: This wine will improve permanently in the two coming years, appropriately kept.