0333 0124 035
Spend £90.00 for FREE
DELIVERY
(0)
My Basket

You have no items in your shopping cart.

Numanthia

More Views

Numanthia

The Numanthia comes from the Numanthia estate, which lies near the small village of Valdefinjas, in the province of Zamora. The estate was founded in 1998 by the Eguren family, from the Rioja region. From the start, the aim of Marcos and Miguel Eguren was to produce the best wine from Toro. Th... Read More

Quick Facts

  • Country: Spain
  • Region: Toro
  • Vintage: 2011
  • Bottle Volume: 75cl
  • Grape Variety: Tinta de Toro
  • ABV: 15%
  • Wine Style: Full Bodied Red
  • Food Match: Cheese , Lamb, beef & game

Customers Who Bought This Also Bought

Additional Information

The Numanthia comes from the Numanthia estate, which lies near the small village of Valdefinjas, in the province of Zamora. The estate was founded in 1998 by the Eguren family, from the Rioja region. From the start, the aim of Marcos and Miguel Eguren was to produce the best wine from Toro.

The largely mild, damp winter was punctuated by several sharp frosts that kept the vineyards free from infection. After a hot start to August, temperatures turned gentler, allowing the grapes to ripen gradually. This meant the harvest started later than usual on September 27, with the fruit at optimal maturity.

The single grape variety is called "Tinta de Toro", with vines whose average age is over 50 years. This variety is specific to the Toro region: belonging to the Tempranillo family, the bunches are quite big, but the berries are tiny, producing very deep colour and strong tannins when the yields are kept low. It is sometimes said of the "Tinta de Toro" that it is the "blackest of black grapes". The old bush vines are head-trained and dry farmed, with three meter gaps between and in the rows, giving a vineyard density of 1100 vines per hectare. This low density is essential in such a dry climate to enable the vines to survive without irrigation. The roots reach down to over five meters to find the necessary moisture.

In the case of Termes and Numanthia, fermentation and maceration last between three and four weeks in stainless steel tanks, each of which contains 15,000 kilograms. Both cap-punching and pumpingover techniques are used. The grapes selected for producing Termanthia are individually hand-sorted before being put into 600 kilogram vats and then crushed by foot.

After maceration, the wines go directly into barrels in the first-year barrel cellar. 100% new French oak is used for all the wines. In the spring, once malolactic fermentation has gone through, the barrels are moved to the second-year cellar. Termanthia is run off into fresh new barrels for this second stage in the ageing process. After 18 to 20 months in barrels, the wines are racked and blended. Bottling takes place in June of the second year following harvest. The wines are neither fined nor filtered to preserve all their fruit and structure.

Numanthia Reviews

Latest Tweets

RT @CorksOutStocky: So I hear its #internationalginandtonicday ? Not like we need an excuse re...

please wait...