San Roman - DOP Toro Seafood trimmed and formed for a

trimmed and formed for a perfect slicing and maximum yield

Extra Virgin Olive oil

the aromatics components of the lemon and the olives begin to fuse in an early phase of the production process

raised and processed enterely in the country

stew it/cook it slowly (you know

San Roman - DOP Toro Seafood trimmed and formed for a100% Tinta de Toro, from ungrafted vines between 60 100 years old. Aged for 24 months in a combination of French and American oak barrels. 94 points Robert Parker. What else can we say? So let's say what Dr. Owen Bargreen, from Washington Wine Blog, said about this wine: "Simply put, this is one of the great wines of the world."