The 2015 Victorino is produced with Tinta de Toro, the Tempranillo strain from the zone, from vines that are 45 to 100 years of age, planted ungrafted and dry farmed. It fermented destemmed and crushed for nine days, followed by 21 days of maceration. Malolactic was in new French barriques, and the élevage was also in new French oak barrels and lasted 20 months. This is always a powerful, concentrated and generously oaked red, with plenty of spices and smoke, a touch of wild herbs and ripe berries, keeping its poise even in a warm year like 2015. With concentration and power as well as abundant, fine-grained tannins, it is showing quite young and is in need of a little more time in bottle. 40,000 bottles produced.