REF | WAN4561897-EN |
PLEASE NOTE: Our team is currently working on the translation of this information. You can check all these details in your language in the coming days. For additional and accurate information, please refer to the original version of this content. Our team provides this information and details in Español language. In case of doubt, misunderstanding or misreading about the content of this information you should refer to the original version of this page or contact our customer service team.Español [ ES ]Un vino de corte moderno, aunque sin excesos, con el que la familia Antón, de Bodegas Izadi en la Rioja y Finca Villacreces en la Ribera, pretende transmitir ahora la tipicidad también de Toro y de su uva autóctona. Un vino rico, con una buena carga frutal y bien criado en barricas de toneleros distintos, todas ellas nuevas, con lo que refuerzan el carácter final del vino. Envejecido durante 12 meses en barricas nuevas de roble francés y americano.
Denominación de Origen Protegida (D.O.P.) Denominación de Origen (D.O.) D.O. Toro.
The production region of D.O. Toro is located in La región de las provincias de Zamora y Valladolid, España, regada por el río Duero. Incluye 12 municipios de la provincia de Zamora (Argujillo, La Bóveda de Toro, Morales de Toro, El Pego, Peleagonzalo, El Piñero, San Miguel de la Ribera, Sanzoles, Toro, Valdefinjas, Venialbo y Villabuena del Puente) y 3 de Valladolid (San Román de Hornija, Villafranca de Duero y los pagos de Villaester de Arriba y Villaester de Abajo, del término municipal de Pedrosa del Rey), teniendo la localidad de Toro como centro de la denominación.
It is recommended to pair Vetus Aged with shrimp scampi, dishes not very strong and mushroom gutters. |
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Regarding the tasting of Vetus Aged, the notes purple trim, magenta and bright red stand out in its visual phase.
Among the predominant notes of the olfactory tasting are exotic scents, lavender, fruity and very delicate.
The tasting of Vetus Aged in the taste phase stands out with spicy, charcoal lattice, toasted sensations and direct entry.
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