Purgatori

Torres Purgatori is great with a platter of flavoursome cheeses and cold cuts, especially Ibérico ham. More elaborate dishes could include: duck confit over small roasted potatoes and green onion, duck fricassee on egg noodles, grilled goose breast with cherry coulee.

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.

The vineyards are situated in the proximity of Juneda, Les Garrigues, a village in the province of Lleida, Catalonia, at an elevation of 350-600 metres a.s.l. The soil is very deep, well drained and moderately fine-textured with lots of silt. No stones or gravel on its surface, which is dark yellowish grey-brown in color. The deeper levels are low in organic matter and very high in calcium carbonate. The yield is approximately 4,000 kg/ha.

The malolactic fermentation of Torres Purgatori takes place in barrels and aging continues for 15–18 months (40% new French Nevers oak).

After the harvest, maceration, which lasts about 10-15 days is performed. Vinification takes place in stainless steel and custom-built concrete vats, ranging from 50 to 100 hectolitres. Torres intends using concrete more and more because it has been shown to refines the wines, especially powerful wines with quite intense tannin, leaving them rounder and silkier. The alcoholic fermentation lasts 7-10 days at a temperature of 22°C.