The Torres family has been making wine in the ancient Catalan town of Vilafranca del Penedes, 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.Â 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.
Salmos is a homage to the monks of the courageous Carthusian order, who arrived in 'Priorat', in 1095, where they cultivated vines. In 1835 a violent crowd destroyed the work of a lifetime and sacked the monastery, events which later culminated in the auctioning of church lands known as the "Desamortizacion de Mendizabal". In 1996 the Torres Family began work on the planting of vineyards on the slopes strewn with the hard, black slate-like "Licorella" stone.
Salmos is born in a beautiful remote land. The vineyards, planted on slopes of shale ("licorella" stone), undergo extreme changes in temperature between day and night and these natural vicissitudes add to the wine's appeal.
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.
Grapes were left in contact with the skins for 20 days in stainless steel under controlled temperature. Full fermentation was 9-12 days. The wine was aged for 14 months in French oak (25% new.
Opaque, dark cherry red. Intense, concentrated. Seductively expressive fruit (jammy cassis) culminating in delicate dried fruit notes (plum) and a distinctive, terroir-imparted mineral nuance. The palate is firm, lively, flavorful, with elegant, velvety tannins. Persistent and round.
A great match for wild game and red meat. Pairs beautifully with lamb and roasts.