The Torres family has been making wine in the ancient Catalán town of Vilafranca del Penedès, south-west of Barcelona, since the 17th Century. It is this tradition combined with innovation, dynamism and commitment to quality that has put Torres firmly on the world map. In 2010 Torres were recognised by the Drinks Business for its green credentials and awarded International Green Company of the Year.
El Priorato – known in Catalan as Priorat – is a small and one-of-a-kind wine-making area with black hills where an intense, deep red wine has been produced for eight centuries. It is renowned for its quality and exquisiteness
This designation situates in the province of Tarragona became famous in the last decade after new technologies started being applied to wine making. Since then the vineyards have produced the new Prioratos. They are now some of the most well-known wines in Spain and the world. The quality of the vines - both the traditional and new ones - comes from the unique microclimate and soil. This land and the mix of old and new vines has made Priorato one of the most closely observed cultivation areas in Europe.
Perpetual has been created in homage to the old "vinos de guarda", wines capable of defeating time and therefore suitable for laying down. Howewer, Perpetual already reveals its elegance and harmony today and is notable for its great aromatic complexity. After the success of Torres' first Priorat wine, "Salmos", the family decided to make a flagship wine for the Priorat winery that would show its commitment to the area.
Mireia Torres, a member of the fifth generation of the family and Technical Director at Bodegas Torres, has personally made this wine from different Lloar and Porrera estates - some in terraces on slate soil also known as licorella, and others of a coastal nature.
The grapes for this wine come exclusively from Torres family vineyards located in the municipalities of Porrera and Lloar which are over 80 years old. The soils here shallow soils developed over Carboniferous (Paleozoic) slates that drain swiftly and have a low water holding capacity. It is precisely these soils, located on steep slopes, that give Priorat wines their typicity.
The grapes are left for a period of 28 to 32 day’s skin contact prior to fermentation in stainless steel under controlled temperature. The wine is then aged for for 18 months in new, fine-grained French oak barrels.
You can really feel the depth provided by very old Cariñena vines over 75-years old. Some oaky notes at the beginning but the palate is really outstanding: broad, with nice acidity. This is really balanced and shows how the style is shifting toward gentler, more drinkable wines.