In Toro Álvar de Dios Hernández is taking a new approach, while also respecting the region’s heritage. His journey began in 2008 when he took over a century-old vineyard from his grandfather, situated in El Pego, Zamora. This vineyard, with its sandy soils, survived the phylloxera plague, allowing the ungrafted vines planted in 1919 to thrive. In honor of his grandfather, affectionately known as Aciano, Álvar crafted a wine that encapsulates both familial legacy and the distinct terroir of the place.
Aciano 2018 is a fruit of Álvar’s commitment to sustainable viticulture and minimal intervention winemaking. Produced from tinta de toro (tempranillo) grapes, the wine undergoes natural yeast fermentation, with 60% whole clusters included. It is then aged for 12 months in neutral French oak barrels ranging from 300 to 600 liters. The result is a wine that stands out in the Toro appellation for its elegance and finesse, diverging from the region’s typically robust style. I hope this could be the future.
Aciano 2018 (Álvar de Dios)
Dark cherry red. Aromatic herbs, wild berries, and floral notes, exuding freshness and restrained ripeness. On the palate, the wine offers a chalky minerality, a fresh acidity and grainy, sandy tannins that reflect the vineyard’s soil. Good concentration and decent length.
Price: Medium