On a harsh, high plateau west of Valladolid, Toro grows a local strain of Tempranillo — Tinta de Toro — into some of Spain's most powerful reds: dense, dark, high in alcohol and tannin, built by extreme heat and old ungrafted bush vines. The sandy soils spared many of these vines from phylloxera, so centenarian plants survive on their own roots.
Its wines fuelled medieval Castile and the ships of the conquistadors; then the region slept for a century. A rush of investment since the 1990s — including from Rioja and Ribera names — has made Toro a byword for muscular, inky, ambitious modern Spanish red.