Rarely has one name been so linked to one region. Founded in 1942, this premium family wine estate is well acknowledged as the founding fathers of the region of TORO. Their 100% commitment to quality, pioneering efforts, respect for the terroir and the unparalleled knowledge and belief in the region's varietal TINTA DE TORO has helped them gain the reputation as one of the premium producers of TORO wines.

At the helm is second generation Manuel Fariña, a key figure in the Spanish wine industry. Following his winemaking studies in several places, he returned to TORO with new ideas and new technology and single handely converted the rustic backwater region of TORO into a fine wine making region following the reduction of alcohol by changing the centuries old tradition of starting the harvest on the 12th October, introduction of stainless steel and temperature controls. With Manu Fariña, the third generation of Fariña winemakers, currently leading the winemaking team, the efforts of the past are set to continue well into the future.

"Fariña's wines are defined by elegance and restrained tannins while maintaining all the terroir and varietal characteristics. A real understanding and respect of the terroir and varietal show through in every single Fariña wine."

The stunning Fariña Toro property currently houses state of the art technology which sits perfectly in amongst some of the oldest vineyards in Spain. Fariña was the first producer to introduce stainless steel, temperature controlled fermentation tanks into the region of Toro almost 30 years ago. The 2300 barriques are stores up to 5 metres underground in temperature and humidity controlled conditions. The oaked used is mostly French and American although interesting results are being produced from experiments with Rumanian oak.

French oak wooden tanks or "tinos" each with a capacity of 16,000 litres have been especially handcrafted for Fariña. The premium wines undergo malolactic fermentation here in addition to being blended after barrel ageing to avoid being blended in stainless steel tanks where static electicity unnerves the wine.

Manuel Fariña's passion and ongoing experiments are focused here in the barrel cellar. Given the region's limited varietals, it is important to work in depth with different oaks, different toasts and different origins to add extra complexity to the wines. There are currently 16 different types of barrels in the cellar.