2020 Technical Specifications
Alcohol 14.5%
Residual Sugar 0.5 g/L
pH 3.72
Total Acidity 5.11 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Tinto Fino (Tempranillo)
Drinking Window 10–15 years when stored under suitable conditions
Classification DO Ribera del Duero
Region Ribera del Duero
Soil Medium- to fine-textured, Carbonate-rich soils on slopes developed from miocene limestone and marl
Harvest Dates Last week of September
Fermentation Vessels Stainless-steel tanks, with a small proportion fermented in amphora
Oak Types French oak and American oak
Contains Added Sulfites Yes
Production Details Skin contact lasted 15–20 days. Alcoholic fermentation lasted 14 days at 26–28°C, principally in stainless-steel tanks with slow extraction and with a small proportion fermented in amphora. The wine matured for 15 months, 98% in French-oak barrels and 2% in American-oak barrels; 30% of the barrels were new. Production comprised 4,069 standard 750 mL bottles. The producer describes a mild winter, rainy spring, moderately warm summer, late-cycle rain near harvest, early budding, homogeneous veraison and optimal polyphenolic ripeness, with exceptionally healthy grapes despite disease pressure.
Tasting Notes Very aromatically intense and smooth on the palate
Critics Ratings 95 points, Vivir el Vino 365 Vinos al Año 2026; 93 points, Peñín 2026; 93 points, JamesSuckling.com 2025
Sources: www.torres.es ↗ · Compare this vintage
Vintages
2019 Technical Specifications
Alcohol 14.0%
pH 3.73
Grape Varieties Tinto Fino (Tempranillo), with some interplanted Albillo Blanco vines from Las Tenadas harvested and fermented together
Drinking Window 10–15 years when stored under suitable conditions
Classification DO Ribera del Duero
Region Ribera del Duero
Soil El obispo: predominantly calcareous soils; las tenadas: deep clay-and-sand soils
Elevation 840.0 meters
Estate Grown Yes
Sites El Obispo in Piñel, Pesquera area; Las Tenadas in La Horra
Vine Age 32 years for El Obispo and 70 years for Las Tenadas, as stated in the September 2024 release announcement
Fermentation Vessels 1600 L amphorae made with earth from each vineyard for part of the wine
Oak Types French oak
Production Details The producer states that part of Pago del Cielo 2019 was vinified and matured for 14 months in 1,600 L earthen amphorae made using soil from each vineyard; the remainder matured for 15 months in 300 L French-oak barrels. The 2019 growing season had less rainfall than 2018 and generally higher temperatures, except during August and September. A specialist vendor additionally reports total acidity of 5.2 g/L without identifying the acid-equivalent basis, sugar of 1.6 g/L without explicitly identifying it as residual sugar, a 16–18°C serving range and a Bordeaux-shaped 750 mL bottle.
Tasting Notes Complex, fresh and fine