The ripe, healthy grapes deliver concentrated, structured wines with a fruity bouquet and fresh acidity, a long finish and promising potential, which will allow their ripeness to develop even more beautifully in wooden barrels. In the cellar, the grapes are first mashed and fermented within a week in stainless steel tanks at controlled temperatures of around 26 to 28°C. After a total maceration time of 16 days, in which the wine should concentrate as much color, aromas and tannin as possible from the berry skins, it is carefully removed and left to mature for twelve months in small, partly new barrels made of French and American oak. After maturity, the various batches are blended back into Altos Ibericos and the wine is bottled around July and August. It now rests in the bottle for another six months to perfect itself harmoniously under strictly controlled storage conditions (optimal temperature and humidity) before Torres finally releases it for sale.