About the wine

As the 8th winery in Spain, Pago de Cirsus can bear the coveted title “Vinos de Pago”; it is considered the highest quality level for wines from individual vineyards. The making of La Torre The grapes for “La Torre” are harvested in small boxes, then brought into the cold room for 12-24 hours in preparation for cold maceration. The grapes are then mashed and filled into the large wooden barrels extremely gently only by means of gravity. Cold maceration (macération préfermentaire à température basse) now follows for 5 days before the actual fermentation can begin. Of course, the temperature is controlled so that the fruitiness obtained from cold maceration is not lost. The acid degradation takes place in the barriques in order to guarantee the most harmonious wood installation possible.