Torres Vina Sol 2017
The Torres family has been related to wine since the 17th century when their ancestors first planted vines in the Penedès, a winegrowing region dating to the days of the Phoenicians. Founded in 1870, Bodegas Torres has preserved family ownership of the company while diligently combining tradition and innovation.
For five generations, Torres has been a leader in the Spanish wine industry with properties in the top regions including Catalunya, Penedès, Priorat, Conca de Barberà, Ribera del Duero, Rioja, Rueda, Campo de Borja, Rias Biaxas, Costers del Segre, Jumilla and Toro. The family’s dedication to wine quality and producing wines that reflect their origins has been recognized by leading media outlets throughout the world. From traditional wines such as Sangre de Toro celebrating its 60th vintage to the legendary single vineyard wine Mas La Plana, Torres’ broad diversity of vineyards allows selection of the best sites for each grape variety.
A superior source of white grapes for the production of Spain’s prized sparkling wine, Cava, the Penedes region is part of Catalunya and sits just south of Barcelona. Medio Penedès is the most productive source of the Cava grapes, Macabeo, Xarel-lo, and Parellada. Penedes also grows Garnacha and Tempranillo (here called Ull de Llebre in Catalan) for high quality reds and rosès.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.