El Pícaro is a young red wine from Toro made with Tinta de Toro (Tempranillo) grapes from vines between 50 and 70 years old.
This wine is produced by Bodega Matsu and is a wine that does not interfere with natural processes, guided by biodynamic viticulture methods.
For its preparation, the harvest is done manually during the first half of October and is transported in boxes and small trailers.
Subsequently, fermentation takes place in concrete tanks of 15,000 kg, the temperature does not exceed 24ºC to maintain freshness in the fruit that characterizes this wine.
Malolactic fermentation takes place in French oak barrels, once complete, it is neither filtered nor clarified, trying to preserve its natural features.
Finally El Pícaro spends three months in wooden barrels.