Pintia, DO Toro

The harvest is by hand with the fruit being placed in 12-kg boxes and grapes, once in the winery, they are left in a cold chamber for 12 hours in order to preserve their fruit intensity.

Along with the selection on the wine, a double sorting is carried out in the winery. This first removes those bunches that may have been wrongly picked in the field and the second focuses on the substandard berries that are found on optimum bunches. A cold maceration is carried out for 5 days prior to fermentation in oak wood vats.