2023/24 Matsu "El Picaro", Toro, SpainABOUT THIS WINE This wine is made from 100% Tinta de Toro, which is a local Tempranillo clone. Vineyeards are 50 70 years old, planted in poor sand and limestone soils. Farming is completely biodynamic, allowing nature to dictate the growing process, and ensuring low yields. Grapes are hand harvested during the first half of October in order to ensure optimal ripeness. After fermentation, the wine is aged in for 3 months in concrete tanks and 6 weeks

eventually becoming the fourth partner

Aged partly in oak barrels and in stainless steel tanks for at least four months

The wine is then moved to tonneaux (300-750L French oak barrels) where is it aged for 16 months before bottling

Most wines are fermented in 300 to 1

comes from over ten different parcels located in the commune of Champigny (one of which is called La Folie)

• Fermented with native yeasts

planted in 1911

the free run was racked off and the skins were gently pressed to barrel

with an average vine age of 40 years

preferring to rely on a process of de-budding

left Domaine Leflaive to concentrate on Maison Olivier Leflaive

Kumusha Wines