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Estancia Piedra was born from a family dream, a family who wanted to turn their passion into reality: to produce excellent quality wines.
The vineyard was planted in 1968, and is the largest parcel of old vines in the Toro D.O. The Estancia Piedra team of highly qualified professionals ensure that their passion for wine is reflected every day in a quality product, a wine that represents the character of the Duero region.
Their winery, situated in the Guareña valley in the heart of the Toro D.O., specializes in enotourism.
Piedra wines have been created to delight the senses, to celebrate life and friendship. With a wide range in continuous expansion, these wines adapt to the tastes of a wide variety of palates. From young and natural wines made without sulphites or any additive treatment, to wines that appreciate the value of time and maturity, which express the best of a very old vineyard in the Toro region – “Wines proud of their origin.”
The fruit sourced for Piedra Roble comes from 2 vineyards: Boccaraje – parcel of 40.67 Ha, planted in 1968 on original rootstock and in goblet formation, with a density of 1000 vines / Ha. Varieties Tinta de Toro and Garnacha and La Vuida – 8.15 Ha. Planted in 2001. Plantation spacing 3m × 1.5m. Varieties Tinta de Toro producing low yields.
A blend of 85% Tinta de Toro and 15% Garnacha. Strict control in the winery when sorting the fruit. 8 days in 15,000L stainless steel tanks at a controlled temperature (maximum 25ºC). Frequently pumped over. Malolactic fermentation occurs in the tank, followed by 4 months in barrels of French oak and 2 months in bottle prior to release. Bottled with minimal filtration. Certified organic.
Intense red-cherry colour. The nose is an explosion of fruits, berries, liquorice. On the palate, this wine reveals its young and fascinating personality, creating an exceptionally round and well-balanced sensation in the mouth, gliding towards and agreeably long and harmonious finish.
Tapas, barbequed and roasted meats, game stews/pies..
Can be drunk young but would benefit from carefully cellaring for 2-4 years.