Bodegas Coral Duero
Bodegas Coral Duero was founded in 2003. Jesús Fernández, the mastermind behind the project, who worked in the maritime business and had no experience in winemaking, dreamed of producing the best wine in Toro. To this end, he acquired more than 30 hectares of the oldest vines, built the most modern and efficient facilities, invested in the latest technology and surrounded himself with experts in the field.
The first harvest was obtained in 2005, and the results did not take long: Coral Duero received its first recognition in 2008, a gold medal in the “Wine and Spirit Awards” and 93 Parker Points in 2017 for wines produced under the label “ Rompesedas" .
In 2019, Jesus decided to retire, but his dream lives on. Fremantle Global Investments took over the company in July, with Raul Garcia taking the lead as CEO. In his words: "Coral Duero gives me the opportunity not only to share my passion for wine, but also to share culture, traditions, experiences and friendships."
Winery: Built in 2003, the winery was designed by the prestigious architect Francisco Somoza: an abstract and modern building, a clear indication of how important style and design are to Coral Duero.
An architectural ensemble consisting of several overlapping red walls (red like soil in Thoreau) representing the walls that used to surround the old cities: the lack of a main entrance without gates and windows arouses curiosity in everyone who looks at the building. It is not integrated into the landscape, but coexists with it
Remarkable not only from an aesthetic point of view, but also from an efficiency point of view: the house is divided into clearly defined sections: the reception and selection area of the grapes, the production section, the barrel section, the bottling section and the warehouse, the laboratory, the offices and the conference room.
DO Toro - harsh climate, pre-phylloxera vines.
Wines from Toro are steeped in tradition. Their origins date back to the times that preceded the settlement of the Romans. In the Middle Ages, they enjoyed high respect and royal privileges, which allowed them to be sold in cities and towns where the sale of other wines was prohibited. These wines were drunk by kings in the Middle Ages and were the first to be sent to America with Columbus.
In the 19th century, large quantities were sold to France to replenish supplies, following an outbreak of phylloxera.
In the 1970s, the first steps were taken to create what would later become the Toro Designation of Origin, which was officially established in 1987. Today, the D.O. Toro is part of more than 50 wineries.
Climate
Toro has a sharply continental climate with some Atlantic influence. Summers are long and hot and winters are cold, meaning the climate here is more extreme than in Ribera del Duero.
With a total rainfall of 350 to 400 liters per year, the average rainfall is negligible, making Toro one of the driest wine regions in Spain.
Temperatures can easily vary from -11°C in winter (November to March) to 37°C in summer (June to September). There are also huge temperature fluctuations between day and night. During the year, the vineyard can receive from 2600 to 3000 hours of sunlight.
Vineyards
The vines of Tinta de Toro occupy about 32 hectares, divided into 4 plots with the names:
Rompesedas, El Salgadero, Los Lastros and Las Parvas. The company is proud to say that their vines are among the oldest in Spain, with some of them at least 130 years old. Thanks to the high concentration and low yield, the grapes produce powerful, full-bodied wines with an intense color.
This is one of the strengths, what distinguishes the wines of Bodegas Coral Duero from others, is the treasure that nature has given Coral Duero. Sustainable agriculture and environmentally responsible wine production process with respect for the environment.
Prephylloxera vines
"Las Parvas", What is the uniqueness?
Las Parvas, the oldest plot, some vines were first planted as early as 1880. The climate in this area is harsh, the vines must be well adapted to survive. Thanks to these strong conditions, these vines survived the phylloxera invasion.
Grape
“From a planting point of view, the distance between the frames has to be 3 meters because the soil in Toro is so poor that other options have so far been ineffective. Transplantation is also very relevant. Most of our vines have survived phylloxera, but still suffer from the so-called “yesca”, a disease that affects the wood of the vines due to fungi common in sustainable farming practices without artificial pesticides. When treatments fail, we need to replace these vines to maintain density and ensure harmonious field management.
Each individual section is a puzzle to be analyzed, a hieroglyph to be deciphered.
Only the experience accumulated over the centuries, the heritage of our ancestors and science will give us the code that allows us to understand how our soil should be cultivated. The soil in Toro is different from others, ideal for low rainfall areas. Soil mainly y consists of limestone and gravel on the surface, below of stone.
This ensures perfect drainage. A few meters underground is a layer of clay that holds water. Vine roots reach deep to find this natural reservoir. Sometimes, in some areas, we need to stimulate this drainage by drilling the soil. Frequent plowing also helps this process, as irrigation is prohibited in DO Toro.”
Pruning is important
The quality of the harvest and the longevity of the plots depend on this. The number of buds left on each plant and the length of the shoots will clearly determine the future balance between the number and ripening of fruits and the vigor of the plant. Only experts and local winegrowers are able to interpret all these factors.
Sustainable agriculture
"Sustainable agriculture and an environmentally responsible winemaking process are our DNA.
Therefore, we always use natural and organic manure to provide the vine with the necessary nutrients. Again, balance is paramount: excess manure will increase plant vigor at the expense of grape quality.
The low level of acidity of Toro wines is widely known. So we need to carefully control ripening and harvest early among the first wineries in the region to get more acidity.”
Work in the cellar
“An efficient space for producing high-quality wines, which is ideal for our needs. After many experiments, it has been proven that there is not much difference between temperature-controlled fermentation in wooden or stainless steel tanks, we prefer to use the traditional style of vinification: aging in small barrels and fermentation in stainless steel vats, the wide shape of the bottom of which promotes more wide contact between wort and skin. The wort is pumped from the bottom to the top of the tank several times a day. The ideal length of maceration depends on the vineyard and the specific vintage, with the initial concentration of grape phenolic compounds and their extraction being two key variables. In the case of Tinta de Toro, in which color, flavor and tannic structure are guaranteed, a 15-day maceration period is more than enough.
The room for vats is adjacent to the reception of grapes. In the selection area, the optimal grapes are carefully selected by hand on the table. Crushing and pressing are carried out with almost artisanal equipment to ensure the delicacy, softness and elegance of Coral Duero wines."
"The choice of oak is crucial: new or secondary use? American or French? Only deep knowledge of our wines and experience help to make the right choice. We prefer French oak; it provides subtlety and spice and helps round out the tannins. Although the creamy texture and notes of vanilla, in a small percentage, also help round them out.
Toro wines are widely recognized as robust and powerful, with unique character and individuality. Finding the balance between new and used oak is a key factor in preserving the essence of the region.
Detailed control is carried out for each barrel. During this period, which is about two years, in some cases a certain number of physico-chemical transformations occur naturally, which leads to the ideal transparency and better stability of the wine, as well as to the improvement of its organoleptic properties. Not all barrels work the same, which is why individual control is required.
During this period, there is always a significant loss of wine both during evaporation and during absorption by wood. Topping up is done to restore the level to avoid excessive oxidation caused by contact of the wine with air.
Analysis and tastings are carried out again and again to monitor the evolution of the aging of the wine. The decision to bottle wine is made by the winemaker when the wine is in optimal condition."
Production
Site
Bodegas Coral Duero was founded in 2003. Jesús Fernández, the mastermind behind the project, who worked in the maritime business and had no experience in winemaking, dreamed of producing the best wine in Toro. To this end, he acquired more than 30 hectares of the oldest vines, built the most modern and efficient facilities, invested in the latest technology and surrounded himself with experts in the field.
The first harvest was obtained in 2005, and the results did not take long: Coral Duero received its first recognition in 2008, a gold medal in the “Wine and Spirit Awards” and 93 Parker Points in 2017 for wines produced under the label “ Rompesedas" .
In 2019, Jesus decided to retire, but his dream lives on. Fremantle Global Investments took over the company in July, with Raul Garcia taking the lead as CEO. In his words: "Coral Duero gives me the opportunity not only to share my passion for wine, but also to share culture, traditions, experiences and friendships."
Winery: Built in 2003, the winery was designed by the prestigious architect Francisco Somoza: an abstract and modern building, a clear indication of how important style and design are to Coral Duero.
An architectural ensemble consisting of several overlapping red walls (red like soil in Thoreau) representing the walls that used to surround the old cities: the lack of a main entrance without gates and windows arouses curiosity in everyone who looks at the building. It is not integrated into the landscape, but coexists with it
Remarkable not only from an aesthetic point of view, but also from an efficiency point of view: the house is divided into clearly defined sections: the reception and selection area of the grapes, the production section, the barrel section, the bottling section and the warehouse, the laboratory, the offices and the conference room.
DO Toro - harsh climate, pre-phylloxera vines.
Wines from Toro are steeped in tradition. Their origins date back to the times that preceded the settlement of the Romans. In the Middle Ages, they enjoyed high respect and royal privileges, which allowed them to be sold in cities and towns where the sale of other wines was prohibited. These wines were drunk by kings in the Middle Ages and were the first to be sent to America with Columbus.
In the 19th century, large quantities were sold to France to replenish supplies, following an outbreak of phylloxera.
In the 1970s, the first steps were taken to create what would later become the Toro Designation of Origin, which was officially established in 1987. Today, the D.O. Toro is part of more than 50 wineries.
Climate
Toro has a sharply continental climate with some Atlantic influence. Summers are long and hot and winters are cold, meaning the climate here is more extreme than in Ribera del Duero.
With a total rainfall of 350 to 400 liters per year, the average rainfall is negligible, making Toro one of the driest wine regions in Spain.
Temperatures can easily vary from -11°C in winter (November to March) to 37°C in summer (June to September). There are also huge temperature fluctuations between day and night. During the year, the vineyard can receive from 2600 to 3000 hours of sunlight.
Vineyards
The vines of Tinta de Toro occupy about 32 hectares, divided into 4 plots with the names:
Rompesedas, El Salgadero, Los Lastros and Las Parvas. The company is proud to say that their vines are among the oldest in Spain, with some of them at least 130 years old. Thanks to the high concentration and low yield, the grapes produce powerful, full-bodied wines with an intense color.
This is one of the strengths, what distinguishes the wines of Bodegas Coral Duero from others, is the treasure that nature has given Coral Duero. Sustainable agriculture and environmentally responsible wine production process with respect for the environment.
Prephylloxera vines
"Las Parvas", What is the uniqueness?
Las Parvas, the oldest plot, some vines were first planted as early as 1880. The climate in this area is harsh, the vines must be well adapted to survive. Thanks to these strong conditions, these vines survived the phylloxera invasion.
Grape
“From a planting point of view, the distance between the frames has to be 3 meters because the soil in Toro is so poor that other options have so far been ineffective. Transplantation is also very relevant. Most of our vines have survived phylloxera, but still suffer from the so-called “yesca”, a disease that affects the wood of the vines due to fungi common in sustainable farming practices without artificial pesticides. When treatments fail, we need to replace these vines to maintain density and ensure harmonious field management.
Each individual section is a puzzle to be analyzed, a hieroglyph to be deciphered.
Only the experience accumulated over the centuries, the heritage of our ancestors and science will give us the code that allows us to understand how our soil should be cultivated. The soil in Toro is different from others, ideal for low rainfall areas. Soil mainly y consists of limestone and gravel on the surface, below of stone.
This ensures perfect drainage. A few meters underground is a layer of clay that holds water. Vine roots reach deep to find this natural reservoir. Sometimes, in some areas, we need to stimulate this drainage by drilling the soil. Frequent plowing also helps this process, as irrigation is prohibited in DO Toro.”
Pruning is important
The quality of the harvest and the longevity of the plots depend on this. The number of buds left on each plant and the length of the shoots will clearly determine the future balance between the number and ripening of fruits and the vigor of the plant. Only experts and local winegrowers are able to interpret all these factors.
Sustainable agriculture
"Sustainable agriculture and an environmentally responsible winemaking process are our DNA.
Therefore, we always use natural and organic manure to provide the vine with the necessary nutrients. Again, balance is paramount: excess manure will increase plant vigor at the expense of grape quality.
The low level of acidity of Toro wines is widely known. So we need to carefully control ripening and harvest early among the first wineries in the region to get more acidity.”
Work in the cellar
“An efficient space for producing high-quality wines, which is ideal for our needs. After many experiments, it has been proven that there is not much difference between temperature-controlled fermentation in wooden or stainless steel tanks, we prefer to use the traditional style of vinification: aging in small barrels and fermentation in stainless steel vats, the wide shape of the bottom of which promotes more wide contact between wort and skin. The wort is pumped from the bottom to the top of the tank several times a day. The ideal length of maceration depends on the vineyard and the specific vintage, with the initial concentration of grape phenolic compounds and their extraction being two key variables. In the case of Tinta de Toro, in which color, flavor and tannic structure are guaranteed, a 15-day maceration period is more than enough.
The room for vats is adjacent to the reception of grapes. In the selection area, the optimal grapes are carefully selected by hand on the table. Crushing and pressing are carried out with almost artisanal equipment to ensure the delicacy, softness and elegance of Coral Duero wines."
"The choice of oak is crucial: new or secondary use? American or French? Only deep knowledge of our wines and experience help to make the right choice. We prefer French oak; it provides subtlety and spice and helps round out the tannins. Although the creamy texture and notes of vanilla, in a small percentage, also help round them out.
Toro wines are widely recognized as robust and powerful, with unique character and individuality. Finding the balance between new and used oak is a key factor in preserving the essence of the region.
Detailed control is carried out for each barrel. During this period, which is about two years, in some cases a certain number of physico-chemical transformations occur naturally, which leads to the ideal transparency and better stability of the wine, as well as to the improvement of its organoleptic properties. Not all barrels work the same, which is why individual control is required.
During this period, there is always a significant loss of wine both during evaporation and during absorption by wood. Topping up is done to restore the level to avoid excessive oxidation caused by contact of the wine with air.
Analysis and tastings are carried out again and again to monitor the evolution of the aging of the wine. The decision to bottle wine is made by the winemaker when the wine is in optimal condition."
