Bodega Fariña
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Data Winery

Web of winery:
www.bodegasfarina.com

Address of the winery:
Cº. del Palo, s/n (Toro - 49800 - Zamora - Castilla y León - España)

Phone winery:
(34) 980577673 |

Mobile winery:
No Data

Fax cellar:
(34) 980577720

Person in charge of the winery:
No Data

Winemaker:
No Data

Barrels:
No Data

Acres:
No Data

Production Capacity:
No Data

National Distribution:
100%

International Distribution:
No Data
Wine tourism and Shop On-Line






Brands
COLEGIATA, GRAN COLEGIATA, DAMA DE TORO, PRIMERO, ENVERO, GRAN DAMA DE TORO.
Associated Wineries
This winery does not have associated other wineries
Associated news
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Wines
Pr1mero
Designation of Origin TORO
This is the first wine carbonic maceration of the area. Made from 100% Tinta de Toro, this young wine boasts a spectacular range of flavors and aromas. Each year saw a different label that reproduces the work of the national winner of the painting "First of Fariña."
View wineColegiata Blanco
Designation of Origin TORO
Cold maceration at 5 ° C for 12 hours. Fermentation at 15-18 ° C in tanks of stainless steel fermentation.
View wineColegiata Rosado
Designation of Origin TORO
12 hours of maceration at room temperature prior to ferment at 15 to 18 º C in stainless steel tanks. Bleeding to get the must flower.
View wineColegiata Tinto de Toro
Designation of Origin TORO
Maceration for 7 days. Fermentation at 25 º C in stainless steel tanks.
View wineGran Colegiata Vino de Lágrima
Designation of Origin TORO
Maceration average 25 ° C fermentation temperature. Grape vines from middle-aged (20-40 years), selecting the best phenolic ripening grapes (skin of the grape). Raising four months in new oak barrels with medium toast tall, French and American oak.
View wineGran Colegiata Crianza Tradicional
Designation of Origin TORO
Maceration for 15 days. Fermentation at 28 º C in stainless steel tanks. Aging in American oak barrels for 8 meses.Consumo best: 4 to 8 years.
View wineGran Colegiata Roble Francés
Designation of Origin TORO
Fully Underwritten selection of grapes in the vineyard with optimum ripeness. Crushing long maceration medium. Fermentation at 25 to 28 º C in stainless steel tanks. Malolactic fermentation in wood. 11 months in French oak barrels nuevas.Consumo best: 3 to 10 years.
View wineGran Colegiata Reserva
Designation of Origin TORO
Old vines. Crushing strong with long maceration for 15 days. Fermentation at 28 º C in stainless steel tanks. Malolactic fermentation in wood. Aging in American oak barrels for 18 meses.Consumo best: 5 to 12 years.
View wineGran Colegiata Campus
Designation of Origin TORO
Vines from 50 to 140 years. Maceration 25 days. Fermentation at 30 to 32 º C in stainless steel tanks before malolactic fermentation in wooden vats. Vines from 50 to 140 years. Maceration 25 days. Fermentation at 30 to 32 º C in stainless steel tanks before malolactic fermentation in wooden vats. Aging in new barrels of French and American oak for 15 months. Optimum consumption: 5 to 15 years.
View wineDama de Toro Malvasía
Designation of Origin TORO
Vineyards over 100 years. Cold maceration at 5 ° C for 12 hours before fermentation at 15-18 º C in stainless steel tanks.
View wineDama de Toro Tempranillo
Designation of Origin TORO
Maceration for 7 days. Fermentation at 25 ° C in steel tanks inoxidable.Consumo optimal: 1 to 3 years after harvest.
View wineDama de Toro Barrica
Designation of Origin TORO
Maceration for 15 days. Fermentation at 28 º C in stainless steel tanks. American oak barrels for 8 months. Optimum consumption: 2 to 8 years after harvest.
View wineDama de Toro Crianza
Designation of Origin TORO
Maceration for 15 days. Fermentation at 28 º C in stainless steel tanks. American oak barrels for 8 months. Optimum consumption: 2 to 8 years after harvest.
View wineGran Dama de Toro
Designation of Origin TORO
Maceration for 25 days. Fermentation at 30 to 32 º C in stainless steel tanks before moving on to tanks of 16,000 liters of wood. 15 months in American oak and optimal francés.Consumo: 5 to 15 years from the harvest.
View wineDolfos
Regional Wine of CASTILLA Y LEON
The grapes, from vineyards are despaliadas and pressed into the vineyards to keep freshness and fruit. Maceration for 7 days before fermentation at 25 ° C in steel tanks inoxidable.Consumo optimal: 1 -3 years.
View wineTiempo Tempranillo Barrica
Regional Wine of CASTILLA Y LEON
The grapes, from vineyards are processed in the same vineyard for greater conservation of fruit and freshness. 7 days maceration before fermentation at 25 ° C in steel tanks optimal inoxidable.Consumo: 2 to 4 years.
View wineVal de Reyes Blanco Semi Dulce
Regional Wine of CASTILLA Y LEON
Moscatel is harvested with a high percentage of botrytis. Fermented at 15 ° C. Through successive filtrations at low temperature fermentation is stopped to let the wine with sugar between 65/70 grs.Consumo best: 2 to 6 years.
View wineVal de Reyes Tinta Dulce
Regional Wine of CASTILLA Y LEON
Late harvest. Fermentation at 25 º C in stainless steel tanks. Enevejecimiento in American oak barrels for 4 years using the solera system.
View wine