The ripe, healthy grapes deliver concentrated, structured wines with a fruity bouquet and fresh acidity, a long finish and promising potential, which their maturity in wooden barrels will unfold even more beautifully. In the cellar, the grapes are first mashed and fermented within a week at controlled temperatures of around 26 to 28°C in stainless steel tanks. After a total maceration time of 16 days, during which the wine should concentrate as much colour, aromas and tannin as possible from the grape skins, it is carefully drawn off and matured for twelve months in small French and American oak barrels, some of which are new. 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 six more months to complete itself harmoniously under strictly controlled storage conditions (optimal temperature and humidity) before Torres finally releases it for sale.