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