Product description
One of the most famous producers of wines and spirits in Spain. The first mention of the family's activity in the area of vineyards appeared as early as 1559, although it was not until 1870 that Jaime and Miguel Torres Vendrell officially established a vineyard in Vilafranca del Penedès, producing quality wines for export. Thanks to the funds accumulated by Jaime in maritime trade, after returning from Cuba to Catalonia, they were able to start the business together with his brother, and the first destination of the exported wines was of course Cuba, after which it expanded to the entire American continent. Over the years, the company has constantly developed, overcoming historical and social turmoil, all the time remaining faithful to tradition and placing emphasis on the quality of its products.
In the 1970s, French grape varieties began to be imported, which resulted in wonderful wines that are now considered iconic. In addition to properties in Spain, the company eventually purchased plots in Chile and California, creating separate wine projects there. Currently, the fifth generation of the family is constantly developing the company, focusing on the recovery of old grape varieties, promoting innovation in winemaking, and caring for the natural environment.
Wine from the Spanish region of Priorat, which is gaining increasing recognition on the international stage. The grapes used to produce this wine come from vines that are 80 to even 100 years old, planted in as many as 5 municipalities of the region - El Lloar, Porrera, Torroja, El Molar and Bellmunt. All this to find a balance between the differences of the individual regions and express the character of the old vines. After the vinification process, the wine matured in new French oak barrels for 18 months. On the nose it is very complex and exceptionally elegant, full of aromas of dark fruits, with an accent of cherry and sloe, well emphasized by notes of cedar and vanilla. On the palate it is very soft and elastic, the fruity character is well balanced with notes of oak, soft tannin and well-matched acidity. The finish is long and pleasant, with a lingering aftertaste of fruit and a bit of a toasted accent.
It tastes best when served at a temperature of 16-18 degrees. It is recommended to decant it before serving to separate the sediment and ensure an optimal level of aeration. In culinary combinations, it works well with roasted meats, grilled beef, as well as with hard and aromatic cheeses.