BIGARDO.SHOP
¡Very soon!
In a science as experimental as oenology, there comes a time when it is not enough to listen to the great masters or look for support in the great books, you must do it yourself. That’s Bigardo. The outcome of an intense adventure in different parts of the world that always had the purpose of being a bottle of wine, from Toro, always from Toro.
“Life is a dream, and dreams are dreams…” – Pedro Calderón de la Barca.
Everything has an influence: the soil, the microbiology, the climate, the variety: TINTA DE TORO… what, when and how we do the work in the field… an enormous number of factors, not always controllable, that determine the characteristics of the grape at such a critical moment as THE HARVEST. Prayer is permitted.
We control the entire process, from the vineyard to the glass. 20 hectares of family vineyards and 10 hectares of borrowed vineyards that we take care of as our own. Always located in the Vega de Toro (Ribera del Duero), mainly in Valdefinjas and Bardales. The vineyard is the raison d’être of all our wines, our most valued asset after our customers. In the big city they call us “vignerones”…here we are one more… “SOLDIERS OF THE VINEYARD, THE WINE AND THE CITY OF TORO”.
Tinta de Toro
From 40 to 100+ years old
Never more than 4,500Kg.
“My love, suddenly your hip is the full curve of the cup, your breast is the cluster, the light of alcohol your hair, the grapes your nipples, your navel pure seal stamped on your vessel belly, and your love the cascade of inextinguishable wine, the clarity that falls on my senses, the earthly splendor of life.” – Pablo Neruda.
The grapes are always harvested in boxes, which is key for quality wines. All our wines are made by selecting in the field and from the budding of the vineyard the grapes that provide the characteristics we are looking for: freshness, not overripe fruit, good acidity and a tannin let’s say civilized (TORO RULES!)… and balance, always balance. Sometimes, with a certain magic, the aroma of the pine forests surrounding the vineyards decides to enter the bottle as well.
Own vineyard, very old I would say. The youngest vineyard is 30 years old and the oldest is registered in 1920…probably older. The first selection is made in the vineyard. Whoever harvests the grapes will also be in charge of making the wine. If you wouldn’t eat the grapes, don’t cut them, that’s not for us. Having our own vineyards allows us not to depend on the price of grapes to achieve maximum quality.
Not surprisingly, there is a second selection before destemming to remove plant residues such as leaves or shoots that always appear in the 15 kg crates, harvested, of course, by hand…Not surprisingly, there is a second selection before destemming to remove plant residues such as leaves or shoots that always appear in the 15 kg crates, harvested, of course, by hand…Not surprisingly, there is a second selection before destemming to remove plant residues such as leaves or shoots that always appear in the 15 kg crates, harvested, of course, by hand…
Both alcoholic and malolactic fermentations are carried out with indigenous microorganisms that come from the vineyard, which provide a lot of Terroir character and are undoubtedly a good part of the differentiation between some wines and others. We only add a very moderate amount of sulfur to sleep peacefully.
Own interpretation of a very natural and traditional way of making wines supported by oenological science and modern technologies as important winemaking tools. We try to express and transmit everything that the vineyard gives us, without artifice. Everything to have different wines, different colors that will paint the picture of the final blend. This is the reason for its experimental soul.
Barrels of different sizes, capacities, cooperages, toasts… The experimental character allows a lot of leeway in the use of different woods, always oak to date.
Small production facilitates barrel-by-barrel control of the wine, establishing styles from the first moment that will make up the final blend, always with a traceability that allows us to know from which plot it comes from and under what conditions it has been vinified. The aim is to achieve roundness in the wine, that it is at its optimum point and not too far in time. The barrel is not a wig to cover alopecia, it is a fine styling professional who will best position what we already have.
Barrel by barrel
Oak to date
Sizes, roasts...
The new winery is located at km 3.3 of the road that connects Toro with Alaejos and also communicates with Villafranca de Duero and Castronuño on its way. We are fortunate to hear Father Douro river every day in our winery. It is a privilege to be inspired by the sound of the river to try to make the second best wine in the world, here in Toro.
We are here, in Toro (Zamora).
“Douro River, Douro River, nobody to accompany you down; nobody stops to listen your eternal stanza of water.” – Gerardo Diego. 1922.