Aciano

Álvar de Dios

Álvar’s first vineyard was inherited from his family in the village of El Pego in 2008. This site, called Aciano in honor of his grandfather, totals three hectares of mainly Tempranillo at an elevation of 710m and is planted on a unique terroir for the DO: sand. This sandy soil is resistant to phylloxera, which is why these ungrafted/own-rooted vines, planted in 1919, have survived to this day. Since taking over this site, Álvar has farmed it organically, waiting until 2011 to make his first vintage.

"The elegant red from Toro, the 2019 Aciano was produced with the grapes from a three-hectare plot of old ungrafted vines planted in 1919 on sand, sandstone and limestone soils. It's aromatic, perfumed and elegant, with moderate ripeness (for the zone), 14% alcohol and very good freshness and balance, comingthrough as fine-boned and medium-bodied with very fine tannins. It femented with 100% whole clusters that were foot trodden daily during the fermentation with indigenous yeasts and then only wetting the cap, with a soft and very long maceration that lasted some 45 to 60 days. It matured in 500- and 900-liter oak barrels and 1,500- and 2,100-liter oak foudres for 12 months, followed by a further 12 months in concrete. Delicious and super elegant Toro! 8,000 bottles produced. It was bottled in February 2022." 94 points, Robert Parker Wine Advocate

Country:  Spain

Region:  El Pego, Toro & Castilla y León

Appellation:  Vino de la Tierra de Castilla y León

Climate:  Warm Mediterranean Continental

Altitude:  760m

Soils:  Deep sand with a sandstone bedrock

Varietal/Blend:  100% Tinta de Toro (Tempranillo)

Fermentation:  Spontaneous fermentation with indigenous yeast. Whole cluster. Foot-tread daily during fermentation. Long, soft maceration of 45 to 60 days.

Ageing:  Matured in 500- and 900-liter oak barrels and 1,500- and 2,100-liter oak foudres for 12 months, followed by a further 12 months in concrete.

Vineyard & Vine Age:  A single, pre-phylloxera, 3ha family vineyard planted in 1919 on the sandy soils of El Pego just outside the Toro DO boundary. Own rooted. Selection massale.

ABV:  14.0%

Produced Cases:  665

CSPC:  888561

About the Producer

Álvar de Dios Hernández


El Pego, Toro, Spain

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Aciano
Álvar de Dios
Álvar’s first vineyard was inherited from his family in the village of El Pego in 2008. This site, called Aciano in honor of his grandfather, totals three hectares of mainly Tempranillo at an elevation of 710m and is planted on a unique terroir for the DO: sand. This sandy soil is resistant to phylloxera, which is why these ungrafted/own-rooted vines, planted in 1919, have survived to this day. Since taking over this site, Álvar has farmed it organically, waiting until 2011 to make his first vintage.

"The elegant red from Toro, the 2019 Aciano was produced with the grapes from a three-hectare plot of old ungrafted vines planted in 1919 on sand, sandstone and limestone soils. It's aromatic, perfumed and elegant, with moderate ripeness (for the zone), 14% alcohol and very good freshness and balance, comingthrough as fine-boned and medium-bodied with very fine tannins. It femented with 100% whole clusters that were foot trodden daily during the fermentation with indigenous yeasts and then only wetting the cap, with a soft and very long maceration that lasted some 45 to 60 days. It matured in 500- and 900-liter oak barrels and 1,500- and 2,100-liter oak foudres for 12 months, followed by a further 12 months in concrete. Delicious and super elegant Toro! 8,000 bottles produced. It was bottled in February 2022." 94 points, Robert Parker Wine Advocate

TECHNICAL INFO

Country:  Spain

Region:  El Pego, Toro & Castilla y León

Appellation:  Vino de la Tierra de Castilla y León

Climate:  Warm Mediterranean Continental

Altitude:  760m

Soils:  Deep sand with a sandstone bedrock

Varietal/Blend:  100% Tinta de Toro (Tempranillo)

Fermentation:  Spontaneous fermentation with indigenous yeast. Whole cluster. Foot-tread daily during fermentation. Long, soft maceration of 45 to 60 days.

Ageing:  Matured in 500- and 900-liter oak barrels and 1,500- and 2,100-liter oak foudres for 12 months, followed by a further 12 months in concrete.

Vineyard & Vine Age:  A single, pre-phylloxera, 3ha family vineyard planted in 1919 on the sandy soils of El Pego just outside the Toro DO boundary. Own rooted. Selection massale.

ABV:  14.0%

Produced Cases:  665

CSPC:  888561

Andrew Stewart | Calgary + Alberta South

T: 403-604-0408 | E: andrew@vinoalvino.ca

Joe Gurba | Edmonton + Alberta North

 T: 780-203-5284 | E: joe@vinoalvino.ca

Aciano
Álvar de Dios
Álvar’s first vineyard was inherited from his family in the village of El Pego in 2008. This site, called Aciano in honor of his grandfather, totals three hectares of mainly Tempranillo at an elevation of 710m and is planted on a unique terroir for the DO: sand. This sandy soil is resistant to phylloxera, which is why these ungrafted/own-rooted vines, planted in 1919, have survived to this day. Since taking over this site, Álvar has farmed it organically, waiting until 2011 to make his first vintage.

"The elegant red from Toro, the 2019 Aciano was produced with the grapes from a three-hectare plot of old ungrafted vines planted in 1919 on sand, sandstone and limestone soils. It's aromatic, perfumed and elegant, with moderate ripeness (for the zone), 14% alcohol and very good freshness and balance, comingthrough as fine-boned and medium-bodied with very fine tannins. It femented with 100% whole clusters that were foot trodden daily during the fermentation with indigenous yeasts and then only wetting the cap, with a soft and very long maceration that lasted some 45 to 60 days. It matured in 500- and 900-liter oak barrels and 1,500- and 2,100-liter oak foudres for 12 months, followed by a further 12 months in concrete. Delicious and super elegant Toro! 8,000 bottles produced. It was bottled in February 2022." 94 points, Robert Parker Wine Advocate

TECHNICAL INFO

Country:  Spain

Region:  El Pego, Toro & Castilla y León

Appellation:  Vino de la Tierra de Castilla y León

Climate:  Warm Mediterranean Continental

Altitude:  760m

Soils:  Deep sand with a sandstone bedrock

Varietal/Blend:  100% Tinta de Toro (Tempranillo)

Fermentation:  Spontaneous fermentation with indigenous yeast. Whole cluster. Foot-tread daily during fermentation. Long, soft maceration of 45 to 60 days.

Ageing:  Matured in 500- and 900-liter oak barrels and 1,500- and 2,100-liter oak foudres for 12 months, followed by a further 12 months in concrete.

Vineyard & Vine Age:  A single, pre-phylloxera, 3ha family vineyard planted in 1919 on the sandy soils of El Pego just outside the Toro DO boundary. Own rooted. Selection massale.

ABV:  14.0%

Produced Cases:  665

CSPC:  888561

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

Introducing Sandhi Wines to Alberta

By Joe Gurba • 07 Jan, 2024
Discover Sandhi Wines, a testament to Californian Chardonnay and Pinot Noir's hidden elegance, founded in 2010 by Rajat Parr & Sashi Moorman. Embracing Santa Rita Hills' unique terroir, Sandhi's wines have garnered international acclaim for their beauty and distinctiveness. These highly coveted wines, including Central Coast Chardonnay and Santa Rita Hills Pinot Noir, showcase meticulous vineyard collaboration and a commitment to showcasing terroir. Sandhi represents a harmonious blend of tradition and innovation in Californian winemaking.
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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca

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