Description
Four years of research and experiments were needed by the Torres scientific team to find the appropriate method of extracting the alcohol. The red vinification takes place to give the wine its colour and tannins, and then, with the “Rotating Cone Column” method, in a vacuum, the wine is heated to 25 °C, so that the alcohol evaporates, losing the least possible aromas.
The wine has a deep and intense ruby colour. Notes of red and black fruit, flowers and spices make up a rich aromatic bouquet. In the mouth, it’s semi-dry and oily, with a fruity aftertaste.
