Toro

Tempranillo, here called Tinto de Toro, has been the primary grape grown in the region since the times of the Christian reconquest, when an influx of bishops, priests, scholars and members of the royal family created a sophisticated market for fine wines in the 11th and 12th centuries. The DO was created in 1987 with just four wineries, but the area's proven success, combined with ever-rising land prices in other Spanish regions, have pushed the number to more than 40 wineries.

Today's Tinto de Toro is an early-ripening grape known for being thick-skinned and potent, which translates into character-filled wines noted for their color, strength and jammy flavors. Vineyards sit at the relatively high altitude of 600 to 750 meters and are made of a mix of clayey, sandy and calcareous soils. Since summers can be long, hot and dry (although with cool, crisp nights), vines are able to tap into the moisture trapped deep in these clay soils.