Bodegas Díez Gómez
Tradition and Innovation in D.O. Toro
"Dance, live, and drink: the soul of Toro interpreted with a modern, bold, and profoundly authentic signature."
Philosophy and Oenological Disruption
Located in Toro's emblematic Plaza Mayor, Bodegas Díez Gómez represents the natural evolution of a family project founded by Óscar and Laura Díez. Their philosophy embraces a disruptive vision: the Wine Mixology concept. This proposal seeks to democratize the consumption of red and white wines, making them accessible for new consumption moments, a trend that resonates with ICEX - Foods and Wines from Spain guidelines on modernizing the Spanish wine sector.
This boutique winery not only produces conventional labels but also integrates sommelier services with high-end cocktail making, elevating the profile of Tinta de Toro to international horizons. Their approach has been highlighted by experts at WSET as an example of adapting to the contemporary market without losing the identity of the terroir.
The Terroir: Century-Old Ungrafted Vineyards
The winery carefully maintains its own vineyard plots under the strict quality regulations of the D.O. Toro. Particularly noteworthy are their Tinta de Toro vines planted "a pie franco" (ungrafted), with ages ranging from 40 to 140 years. These ancestral vineyards thrive in sandy-loam soils, resulting in a concentration and depth that only centuries can provide.
Vineyard management adheres to environmental respect principles, aligning with the regulations of the Ministry of Agriculture, Fisheries, and Food. Low yields per hectare guarantee excellent raw material for their aged wines.
Pillars of the Díez Gómez Style
Américo and the Expression of Spanish Oak
Díez Gómez is a pioneer in the selective use of Spanish oak (Quercus pyrenaica). This native wood imparts a unique balsamic aroma, a technique supported by INIA research on the organoleptic properties of Spanish wood in the aging of Spanish wines.
Vermutto and Wine Mixology
Their artisanal, wine-based Vermutto has redefined the concept of aperitif in Spain. This offering has garnered attention from gastronomic critics like Revista Sobremesa, positioning itself as an essential tool for modern mixology.
Selection Guide
