|
|
|
Winemaking
Some wines are drunk young, recently
made, at the peak of their freshness. Others receive an ageing process
in underground cellars, enriching them and rounding them out with
the benefits of both wood and time.
The slowness of this process, its silence, the darkness and the exciting
aromas of aged wines that have matured in oak barriques convert the
ageing cellars into a "sanctuary" that invokes awe among
visitors.
The Bodegas Torres ageing cellars stretch along two kilometres of
underground galleries excavated at different levels. The oak barrels
where the wine matures are laid to rest here.
Miguel Torres has always known of the great importance of select oak
woods for the ageing of each of his wines. According to the style
of a wine, the variety of grapes used to make it, its vintage, a type
of wood is selected. The best new wood from the forests of Europe
and America are chosen: Ohio, Virginia, Tronçais, Nevers, Allier
or Limousin...
In the Josefa cellar, destined to the ageing of red
wines, we have over 6,000 barriques. They are kept at a constant
temperature of 15 - 16ºC all year round.
In the Margarita cellar we keep 14,000 barriques for the ageing of
white and red wines.
Milmanda
is aged in a special cellar, as it is a white Chardonnay
that ferments in small oak barrels and remains on its lees for a long
time.
The rest of the reserva wines have been through different
underground galleries, according the racking they undergo, from new
wood to barriques of second and third use.
Racking cleans out the barrels, thus avoiding the build-up of sediments
that can block the pores of the wood, which are responsible for the
wood ageing process.
All Torres wines are bottled on the estate with cork stoppers, the
youngest wines being then transported with all haste to their markets
and the mature wines to the cellars where they will remain until the
optimum moment for their eventual sale. |
|
Red winemaking
White winemaking
Rosé winemaking
Sparkling winemaking
Making brandy |
 |
|
|
|
|
|
|
