Customize Sheet
    Customize Font Size to Fit
    • *Don’t forget to edit the price table.

    Tips to Save Space
    Customize & Print

    Save your page as a PDF using your built-in browser’s “Print” option. Just click the “Preview & Print” button and change the “Destination” from your local printer to any of your installed PDF applications. Please note: these steps vary slightly by browser.

    Stamp

    Bodega Rejadorada

    Temple

    Spain, Toro, Toro

    Red

    Winery Overview

    Bodega Rejadorada was officially formed in 1999 with one objective: to extract the maximum personality from the Tinta de Toro (Tempranillo) varietal. In 2003 a new cellar was built in San Roman de Hornija in the province of Valladolid equipped with the newest technology for the elaboration, aging and bottling of wine. The wines from this terroir are the result of a long-standing tradition; these vines are un-grafted and phylloxera-free. They have been growing on the banks of the River Duero since the Roman times. The technical director for Rejadorada, Jose Ignacio “Chenco”, is the chief oenologist for all of the bodegas within La Yunta de Castilla y Leon. He is a well respected figure in the Spanish wine industry for his vast knowledge of the Toro region, as well as his many years educating the budding stars of the Spanish wine scene at the University of Valladolid. With the pedigree of old vine fruit and sound enology, Bodega Rejadorada produces wines with great intensity and finesse. Their power and elegance have said to be similar to some of the best wines of Priorat. Rejadorada captures the true essence of the Toro region.

    Vineyard

    Castañar (Morales de Toro) and La Jara (Toro)

    Soil

    Soil comprised of sand, gravel, and clay.

    Viticulture

    Bush vines, average age 30-60 years. Soil comprised of sand, gravel, and clay.

    Vinification

    Organic practices. After harvesting, the grapes are stored in a cold room to cool the grapes before fermentation. Cryomaceration, a technique used by prestigious wineries to extract more flavor, color, and concentration, creates a smoother wine with more body. Indigenous yeasts are used during fermentation in stainless steel for 90 days after which the wines are transferred to oak barrels. The wine undergoes complete malolactic fermentation.

    Aging

    12 months in 50% 1 1/2 year old American oak; 30% new French and Hungarian oak. Unfiltered, unfined.

    Scores & Ratings
    89
    Guia Penin
    Additional Information

    Provide your own information here.