2023 Technical Specifications
Alcohol 14.0%
pH 3.74
Total Acidity 5.18 g/L
Grape Varieties Tinto Fino (Tempranillo)
Drinking Window 3–7 years under good storage conditions
Classification DO Ribera del Duero
Region Ribera del Duero
Soil Upper-miocene grey limestone interspersed with marl, With clay dominant in quaternary areas; resulting soils have medium-to-fine textures and are very rich in carbonates.
Fermentation Vessels Temperature-controlled stainless-steel tanks
Oak Details 12% First Fill New Oak
First Fill New Oak12%
Oak Types French oak and American oak
Contains Added Sulfites Yes
Production Details Maceration lasted 15–20 days. Alcoholic fermentation lasted approximately one week at 25–30°C. Malolactic fermentation occurred in new barrels for a high proportion of the wine, with two months on lees. The wine matured for 12 months in oak and at least 12 months in bottle. Finished-wine residual sugar was <0.5 g/L. The selected Ribera del Duero parcels lie at 790–900 m, and the recommended serving temperature is 14–16°C.
Tasting Notes Dark cherry with ruby highlights; intense and concentrated, with blueberry and blackberry preserves, roasted coffee, dried fig, and a deep, savory palate ending in a smoky, persistent finish.
Food Pairing Grilled meats, chorizo, mature cheeses, roast lamb, meat roasts, and spiced sauces.
Sources: www.torres.es ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 14.0%
pH 3.7
Total Acidity 4.9 g/L
Grape Varieties Tinto Fino (Tempranillo)
Drinking Window 3–7 years under good storage conditions
Classification DO Ribera del Duero
Region Ribera del Duero
Soil Upper-miocene grey limestone interspersed with marl, With clay dominant in quaternary areas; resulting soils have medium-to-fine textures and are very rich in carbonates.
Fermentation Vessels Temperature-controlled stainless-steel tanks
Oak Details 29% First Fill New Oak
First Fill New Oak29%
Oak Types French oak and American oak
Contains Added Sulfites Yes
Production Details Maceration lasted 15–20 days. Alcoholic fermentation lasted approximately one week at 25–30°C. Malolactic fermentation occurred in new barrels for a high proportion of the wine, with two months on lees. The wine matured for 12 months in oak and at least 12 months in bottle. Finished-wine residual sugar was <0.5 g/L. The selected Ribera del Duero parcels lie at 790–900 m, and the recommended serving temperature is 14–16°C.
Tasting Notes Dark cherry with ruby highlights; concentrated and deep, with blackberry-preserve aromas and a savory, light palate framed by fine fruit acidity.
Food Pairing Grilled meats, chorizo, mature cheeses, and especially roast lamb.
Sources: www.torres.es ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 0.5 g/L
pH 3.7
Total Acidity 5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Tinto Fino (Tempranillo)
Drinking Window 3–7 years under good storage conditions
Classification DO Ribera del Duero
Region Ribera del Duero
Soil Upper-miocene grey limestone interspersed with marl, With clay dominant in quaternary areas; resulting soils have medium-to-fine textures and are very rich in carbonates.
Fermentation Vessels Temperature-controlled stainless-steel tanks
Oak Details 17% First Fill New Oak
First Fill New Oak17%
Oak Types French oak and American oak
Contains Added Sulfites Yes
Production Details Maceration lasted 15–20 days. Alcoholic fermentation lasted approximately one week at 25–30°C. Part of the malolactic fermentation occurred in new barrels, followed by two months on lees. The wine matured for 12 months in oak and at least 12 months in bottle. The selected Ribera del Duero parcels lie at 790–900 m, and the recommended serving temperature is 14–16°C.
Tasting Notes Dark cherry; blueberry preserve, cocoa, dried plum, vanilla, and pink pepper; silky, light, agile, and more delicate than powerful.
Food Pairing Grilled meats, chorizo, mature cheeses, and especially roast lamb.
Sources: www.torres.es ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 14.0%
pH 3.7
Total Acidity 5 g/L
Grape Varieties Tinto Fino (Tempranillo)
Drinking Window 3–7 years under good storage conditions
Classification DO Ribera del Duero
Region Ribera del Duero
Soil Upper-miocene grey limestone interspersed with marl, With clay dominant in quaternary areas; resulting soils have medium-to-fine textures and are very rich in carbonates.
Fermentation Vessels Temperature-controlled stainless-steel tanks
Oak Details 13% First Fill New Oak
First Fill New Oak13%
Oak Types French oak and American oak
Contains Added Sulfites Yes
Production Details Maceration lasted 15–20 days. Alcoholic fermentation lasted approximately one week at 25–30°C. Part of the malolactic fermentation occurred in new barrels, followed by two months on lees. The wine matured for 12 months in oak and at least 12 months in bottle. Finished-wine residual sugar was <0.5 g/L. The selected Ribera del Duero parcels lie at 790–900 m, and the recommended serving temperature is 14–16°C.
Tasting Notes Dark cherry; expressive blueberry fruit with cocoa and an elegant spicy background; velvety, agile, mature, and lighter and less structured than other vintages.
Food Pairing Grilled meats, chorizo, mature cheeses, and especially roast lamb.
Critics Ratings 92 points — JamesSuckling.com
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1357411 | — | — | wine-searcher.com ↗ |