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Characteristics of 24 mozas
24 Mozas is a red wine from the Toro region produced by the Divina Proporción winery. This winery is made using only Tinta de Toro grapes.
The grapes used to make 24 Mozas are taken from small plots owned by the winery which span 20 hectares, as well as another 20 hectares of estates owned by winemakers in the area. The vines themselves are at least 30 years old and its production is low, so the fruit concentrate a greater amount of aromas and expressiveness.
24 Mozas undergoes the various processes such as the harvest, vinification and ageing, following conventional methods. The end result is a sensual and feminine wine: a worthy representative of wines from Tinta de Toro, but softer and less graduation what normal.
Before being bottled, 24 Mozas ages for 6 months in french oak barrels.
24 Mozas was conceived paying tribute to its region. Hence its name, which is inspired by the song Uncle Babu,
“Veinticuatro mozas iban a una boda, iban veinticinco, porque iba la novia” “Twenty-four girls were going to a wedding, wait no twenty-five, because too there was the bride”
It is a song which tells the story of a traditional wedding of Toro and connects with the traditions of the area.
The Divine Proporción winery became well known and respected thanks to wines such as Abracadabra and Madremía. Founded in 2009, the company has a very promising future ahead.
Serve at 17ºC
Grilled red meats, Steak tartare, Stews, Roasts, Rice with meat
D.O. Toro is a Denomination of Origin that is situated in the north west of Spain, along the River Duero and its tributaries. From the beginning the Tinta de Toro variety has produced great red wine that is full of flavour and complexity: powerful and full bodied with great tannins.
Máximo San José de La Rosa and his brother Juan know that a wine's soul is in the vines. That is why they show a maximal respect of the land. All the Tinta de Toro vineyards from which their wines are elaborated (15 ha owned by the winery and 15 ha from different winegrowers grown under the winery's advice) are being converted to organic agriculture, with the maximum respect towards the grapes shown in each of the procedures and avoiding all kind of mechanic movements or traumatic procedures. The result of their good job is their three soul wines with their own personality, in which the aromas of fruit are released with the aromas provided by a masterful use of wood, which complements the fruit elegantly without taking up all the attention and without masking the aromas of fruit.