For prices and more information, please email [email protected] www.desoutterandjames.com Aciano Álvar de Dios is one of Spain’s most prolific, up and coming winemakers who cut his teeth working with friends Dani Landi and Fernando García of Comando G fame. Dividing his time between Toro and Arribes in the north west, he is focused on bringing back to life historic plots of old vines planted with local, traditional varieties. He takes a minimum intervention approach, with whole bunch fermentations, use of native yeasts and delicate touches of wood to let the wine’s sense of place shine through. DOP Toro Grape varieties: Tinta de Toro, Garnacha, Mencía, Verdejo, Malvasía Soil: Sandy with stones Harvest: Manual harvest Winemaking: Made with fruit from a 3 hectare plot of ungrafted vines planted in 1919. Organically farmed since 2008, the plot is now also biodynamic. 100% whole bunch fermentation: 3-4 day cold pre-fermentation followed by temperature-controlled fermentation with native yeasts for 30 days. Aged in foudres and large barrels for 12 months. No fining or filtering. ABV: 14 % Total acidity: 6 g/l Residual sugar: 0 g/l Total SO2: 59 mg/l Bottle type: Burgundy, 75cl Closure: Natural cork Tasting notes: Wonderful nose with lots of aromatic herbs, wild flowers and berries. Dry, mineral palate with textured, grainy tannins.

Wine sheet - Aciano · 2019-10-14 · Aciano Álvar de Dios is one of Spain’s most prolific, up and coming winemakers who cut his teeth working with friends Dani Landi and Fernando

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Page 1: Wine sheet - Aciano · 2019-10-14 · Aciano Álvar de Dios is one of Spain’s most prolific, up and coming winemakers who cut his teeth working with friends Dani Landi and Fernando

Forpricesandmoreinformation,[email protected]

www.desoutterandjames.com

Aciano

Álvar de Dios is one of Spain’s most prolific, up and coming winemakers who cut his teeth working with friends Dani Landi and Fernando García of Comando G fame. Dividing his time between Toro and Arribes in the north west, he is focused on bringing back to life historic plots of old vines planted with local, traditional varieties. He takes a minimum intervention approach, with whole bunch fermentations, use of native yeasts and delicate touches of wood to let the wine’s sense of place shine through.

DOP Toro

Grape variet ies: Tinta de Toro, Garnacha, Mencía, Verdejo, Malvasía

Soi l: Sandy with stones

Harvest: Manual harvest

Winemaking: Made with fruit from a 3 hectare plot of ungrafted vines planted in 1919. Organically farmed since 2008, the plot is now also biodynamic. 100% whole bunch fermentation: 3-4 day cold pre-fermentation followed by temperature-controlled fermentation with native yeasts for 30 days. Aged in foudres and large barrels for 12 months. No fining or filtering.

ABV: 14 %

Total acidi ty: 6 g/l

Residual sugar: 0 g/l

Total SO2: 59 mg/l

Bott le type: Burgundy, 75cl

Closure: Natural cork

Tasting notes: Wonderful nose with lots of aromatic herbs, wild flowers and berries. Dry, mineral palate with textured, grainy tannins.