The ripe, perfectly healthy grapes yield concentrated, structured wines with a fruity bouquet and fresh acidity, a long finish, and promising potential that will be further enhanced by aging in oak barrels. In the cellar, the grapes are first crushed and then fermented in stainless steel tanks within a week at controlled temperatures of around 26 to 28°C. After a total maceration period of 16 days, during which the wine is intended to concentrate as much color, aroma, and tannin as possible from the grape skins, it is carefully racked and aged for twelve months in small, partly new French and American oak barrels. After aging, the different batches are blended back into Altos Ibericos, and the wine is bottled around July or August. It then rests for another six months in the bottle to reach its harmonious conclusion under strictly controlled storage conditions (optimal temperature and humidity) before Torres finally releases it for sale.