Humberto Toscano was born and raised in the small town of San Antonio de las Miñas in an adobe ranch that dates back to the 1800s. After spending some time in the United States, Humberto decided to return to the ranch and the centenarian vines planted on the estate wishing for a calmer lifestyle. He spent time recuperating the family’s three hectares of vines that have never once seen chemicals. Humberto now makes four wines all from estate fruit where winemaking is direct and minimal. Macerations are long in the old-school style and aging takes place mostly in old barrels and tinajas. Everything is done by hand, including the labeling, and SO2 is never added at any point in the process. The vineyards are planted with ungrafted Misión and Palomino (may vines are likely older then 120 years), and he recently planted some new vines of Misión and Garnacha.
100% Palomino from old vines, destemmed by hand with a zaranda. Two week maceraton on the skins in a tinaja. Bottled unfined and unfiltered and without added SO2.
75% Misión, 25% Palomino. The Misión is destemmed by hand with a zaranda. Fermentation and aging take place in neutral barrels, before blending with the Palomino (which is fermented and aged in Tinaja. Bottled unfined and unfiltered and without added SO2.
100% Misión, destemmed by hand with a zaranda. Sees a long (3-4 week) maceration in barrel before aging in the seame vessels. Bottled unfined and unfiltered and without added SO2.
100% Garnacha, from young vines, destemmed by hand. Aged in stainless steel and bottled without fining, filtration or added SO2.