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WINEMAKING
 


The greatest wines are born in the best vineyards. From the very beginning, Bodegas Torres have taken great care over the selection and acquisition of some of the finest single vineyards. Over the years, a total of some 1300 hectares have been acquired. The size and variety of these properties make this an exceptional range of vineyards.
The vineyards are cultivated using the most advanced and stringent viticultural techniques, with respect for the environment a top priority. Bodegas Torres are fully aware that the vineyard and its natural surroundings make up an integral part of our civilisation, and should be treated as one of the most valuable aspects of our cultural heritage.
The secret of making great wines lies in the harmonious matching of the best grape varieties with the right climate and soil.

Some wines are best drunk young, being at their freshest when recently made.
Others, however, are aged in underground cellars, where oak and time work their inimitable magic to round off and enrich the wines. The slowness of the process, the silence, the half-light and the intriguing aromas of the wines as they mature in their oak barrels, give the cellars something of a shrine-like atmosphere, which always makes a strong impression on visitors.
 

Bodegas Torres' ageing cellars extend over two kilometres of underground galleries, excavated on different levels. Here lie the oak barrels in which the wines mature. Miguel Torres places great emphasis on the selection of the correct wood for the ageing of each of his wines, according to style, grape variety and vintage, selecting the best new wood from a variety of American and European forests: Ohio, Tronçais, Nevers, Allier, Limousin...

In Cava Josefa, set aside for the ageing of red wines, more than six thousand barrels are stacked. In Cava Margarita there are another five thousand for the ageing of red and white wines.
A special building is used for the ageing of Milmanda, a Chardonnay wine fermented in small oak casks which spends a long period in contact with its own lees. The other 'reserva' wines spend time in various different underground galleries, which are laid out according to their respective 'rackings' (from new barrels to two or three-year-old barrels)

History -  Philosophy - Vinification - Wines -  Addresses & Links