Wines

100 % Alexandria Muscat. Handpicked harvest. Cold maceration after destemming the grapes. Devatted must, which ferments at a low temperature (15º-16º), in 300-litre Allier French oak casks. Once the alcoholic fermentation is finished, the ageing process starts on fine lees.

Young Rosé Wine.

Natural Rosé Wine

White wine 9 months aging in French oak barrels "Allier".

A twelfth-century farmhouse which produce wines for generations, some land in the mountains of slate Albera where vines grow exceptional quality. The result: wines of character and elegance unmatched. Elaboration very careful following the pillars of organic agriculture. The wine is fermented in...

White wine.

Young White Wine.

Macabeo, Xarel.lo, Garnacha Blanca and Chardonnay . Handpicked harvest. Soft and inde-pendent fermentation on skins of both varieties. The obtained must ferments at a controlled temperature of 15-16ºC

Blanc Pescador and Cresta Rosa have been benchmarks in Spain since they started out in the 1960s. Two elegant wines with a subtle sparkle that comes about purely as a result of a natural second fermentation occurring over a period of two weeks; the lightest of bubbles are slowly released on...

Young rosé wine. The must is fermented in temperature-controlled stainless steel tanks. It is not necessary to decant.

Garnacha, Mazuela, Merlot and Syrah. Handpicked harvest. Short cold maceration until devatting the must skin top . The clean must ferments in stainless steel tanks at a controlled temperature of 17º

Rosé young wine

In the mountainous area of the Upper Penedès the more delicate and aromatic white grape varieties are grown. Moscatel and Gewürtztraminer form the basis for Viña Esmeralda, an exceptionally delicate and strikingly fragrant wine

Back in 1962, when Miguel A. Torres had just finished his winemaking studies, he was keen to offer the family some knowledge. So, in a small winery in the mountanins of the Penedès, we fermented parellada grapes at low temperature and the first "Viña Sol" came into being.

Dry white sparkling wine, naturally fermented.

The Torres Sangre de Toro is made ​​from Grenache and Carignan. Miguel Torres so named this wine in honor of the Roman god of wine, Bacchus, formerly called "Son del Toro".

White wine semi.

Red Wine

Vinyes Velles Marti Fabra. Aged for 8 months in French oak barrels.

Camino, red wine, aged in French oak barrels and bottled .

Aged 12 months in French oak barrels.

Red wine aged 11 months in French oak barrels.

Red wine, selected grape. Fermentation on the skins at a controlled temperature of 25ºC.

Red wine, selected, hand harvested grape. Fermentation on the skins at a controlled temperature of 26ºC.

S'alou, red wine. The varieties Grenache and Carignan that will come up in the vineyard of the same name, the freehold.

Oriol is the only young wine from Vinyes dels Aspres. It is a young black but powerful.

Aged in Allier oak barrels for a year and a half. At the end of this process is the blend of different varietas and bottled.

The Oratory is a wine made with the two classic varieties of the Appellation of Origin Empordà: the Grenache and Carignan, with some Cabernet Sauvignon (30%). This wine is all original as not having gone through boot (as you usually do with the wines for aging), is a vintage wine made about 3 years.

The Punt i apart is the end of a cycle, the culmination of the large way initiated by La Vinyeta. Starting with some of the most oldest vines from the Emporda region, placed in Molletd e Peralada, this is the most complex and large wine of the winery.

 A red wine from La Vinyeta with the fruitness of the grape and the nobility of the wood. A young concept, dinamic and with strenght that reviews the most traditional essence from the Emporda.

Aged for 12 months in lightly toasted French Allier oak barrels, with a maximum of three vintages per barrel.

Red wine, aged 6 months in american oak barrels, then 3 months in bottle.

Fermented on the skins at a controlled temperature of 24ºC. Long maceration. Fourteen months in new barrels of French Allier oak.

Fermented on the skins, with two daily handmade battonages. 30 days of maceration at a controlled temperature of 26ºC.

Red wine, selected, hand-harvested grapes. Fermentation on the skins at a controlled temperature of 26ºC