Bodega Fariña

Fariña Tinto Fin de Río

Regional Wine of CASTILLA Y LEON

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."

Colegiata Blanco

Designation of Origin TORO

 Cold maceration at 5 ° C for 12 hours. Fermentation at 15-18 ° C in tanks of stainless steel fermentation.

Colegiata 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.

Colegiata Tinto de Toro

Designation of Origin TORO

Maceration for 7 days. Fermentation at 25 º C in stainless steel tanks.

Gran 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.

Gran 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.

Gran 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.

Gran 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.

Gran 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.

Dama 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.

Dama 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.

Dama 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.

Dama 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.

Gran 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.

Dolfos

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.

Tiempo 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.

Val 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.

Val 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.