Bodegas Terra D'uro
Finca La Rana
After the careful selection, the crushing process begins where the skin is broken in
order to free the juice. It is then the time of fermentation, where the must is in contact
with the pulp, the skins and the seeds in large oak vats with a capacity of 8,000 liters.
Following alcoholic fermentation a second fermentation, in which malic acid is
transformed into lactic acid, is carried out called malolactic fermentation. Then, wine
pass in to the french oak barrel at least 12 month.
order to free the juice. It is then the time of fermentation, where the must is in contact
with the pulp, the skins and the seeds in large oak vats with a capacity of 8,000 liters.
Following alcoholic fermentation a second fermentation, in which malic acid is
transformed into lactic acid, is carried out called malolactic fermentation. Then, wine
pass in to the french oak barrel at least 12 month.
Bodegas Terra D'uro
La Enfermera
This wine has been made with grapes of the Tinta de Toro variety, coming from
our farm, located in Venialbo. A clayey limestone floor on a bed of
intact rock. 100% organic viticulture, south-east orientation and altitude of about 800
meters, results in a wine with very special characteristics.
our farm, located in Venialbo. A clayey limestone floor on a bed of
intact rock. 100% organic viticulture, south-east orientation and altitude of about 800
meters, results in a wine with very special characteristics.
Bodegas Terra D'uro
Uro
Wine for ageing, enormous concentration, complexity and elegance. Fresh and
intense fruity aromas (raspberry, red currant, cherry well integrated to a flower touch
(violets, lavender) with a gentle spices & eucalyptus touch. The aromatic experience
continues, the mouthfeel is silky and vibrant.
intense fruity aromas (raspberry, red currant, cherry well integrated to a flower touch
(violets, lavender) with a gentle spices & eucalyptus touch. The aromatic experience
continues, the mouthfeel is silky and vibrant.