Torres Romero Box

Appellation of Origin: Vino de la Tierra de Castilla.

Vineyards: 10 hectares. These vines are fifteen years old. The vineyard is located at 690 meters above sea level and the soil is clay and limestone and not very deep. Our characteristic Mediterranean climate associated to dryness cold winters and very hot summers don't allow high yields (less than 5 kg. Per vine) but generate high quality wines.

Varietal: 100% Tempranillo

Vinification: Cold maceration at 10°C for 4 days, followed by the method Ganimede® fermentation with native yeast, controlling the fermentation temperature at 25°C. The

maceration then continues for another 6 days. Once the alcoholic fermentation is complete we submit the wine to a process of micro-oxygenation in order to fix the tannins before beginning the malolactic fermentation. Once the fermentation process is complete, the wine moves into French and American oak barrels (50/50), where it stays for a period of 18 months and finally we assembled the two varieties into American Oak

barrels again for two/three months more.

Serving Suggestions: Fowl, stews, red and game meat, creamy and blue cheeses.

Service Temperature: 12 – 15 oC

Recommended consumption: From bottling and until 5 years.

Comments: This young red wine 100% Tempranillo displays a sensational dark cherry red colour with very good depth and intensity. The nose reveals very attractive but complex aromas with hints of ripe fruit. Very well- structured on the palate. Balanced and lively. Expressive and fleshy in the mouth. The maturity of the tannin brings a nice minerals sens. Light bitter finish that makes it longer on mouthfeel.

· Relative Density: 992

· Volatile Acidity: 0,45 g/l.

· Total Sulphites: 63 mg/l.

· Total Acidity: 5,60 g/l. (Tartaric) · Sugar Content: 1,5 g/l.

· Alcohol Volume: 13,40 % Vol.

Varietal: 100% Syrah

Vinification: Torres Romero Syrah is the result of a very careful selection from our best vineyards in the heart of La Mancha region. Traditional elaboration with long cold

maceration, followed by the method Ganimede® fermentation with native yeast, controlling the fermentation temperature at 25°C. The maceration then continues for another 6 days. Once the alcoholic fermentation is complete we submit the wine to a

process of micro- oxygenation in order to fix the tannins before beginning the malolactic fermentation. Once the fermentation process is complete, is aged not less than 18 months in French and American oak (60/40) and finally we assembled the two

varieties into American Oak barrels again for two/three months more.

Serving Suggestions: Fowl, stews, Roasted red meat and game.

Service Temperature: 13 – 17 C

Recommended Consumption: From bottling and until 8 – 10 years.

Comments: Intense cherry red with an edge of ruby. As you swirl, notice the dense legs slightly colored. On the nose the complexity generated by the assembly between the notes of ripe red fruit, subtle toasted memories, spice notes and scrubland that brings the barrel aging. Expressive and fleshy in the mouth. The maturity of the tannin brings a nice sense of candies. Light bitter finish that makes it longer on mouthfeel. Marking and deep aftertaste with hints of stewed fruit.

· Relative Density: 996

· Volatile Acidity: 0,60 g/l.

· Total Sulphites: 66 mg/l.

· Total Acidity: 5,00 g/l. (Tartaric) · Sugar Content: 1,6 g/l.

· Alcohol Volume: 13,95 % Vol.

Varietal: 60% Cabernet Sauvignon · 40% Merlot

Vinification: Torres Romero Cabernet/Merlot is the result of a very careful selection from our best vineyards in the heart of La Mancha region. Traditional elaboration with long cold macerations, alcohol and malolactic fermentation at a controlled temperature by the method Ganimede® followed by 18 months aging in French oak casks and finally we assembled the different kinds of oak barrels again for three/four months more.

Serving Suggestions: Fowl, stews, red and game meat.

Service Temperature: 15 – 18 oC

Consumption recommended: From bottling and until seven years.

Comments: Deep red cherry layer with high reflection ruby and violet edge against the light. Abundant tears. On the nose is powerful and complex. Initially perceive red fruit notes and ripe fruits of the forest to make way for mineral and spice notes, also appearing lactic memories. On the palate can experience a sense of great power. It is fleshy and consistent thanks to the great balance between acidity, alcohol and tannins. Long finish and nuanced.

· Relative Density: 992

· Volatile Acidity: 0,42 g/l.

· Total Sulphites: 70 mg/l.

· Total Acidity: 5,75 g/l. (Tartaric) · Sugar Content: 0,5g/l.

· Alcohol Volume: 13,75 % Vol.

Varietal: 100% Petit Verdot

Vinification: Cold maceration at 10°C for 4 days, followed by the method Ganimede® fermentation with native yeast, controlling the fermentation temperature at 25°C. The

maceration then continues for another 6 days. Once the alcoholic fermentation is completed we submit the wine to a process of micro-oxygenation in order to fix the tannins before beginning the malolactic fermentation. After the meticulous selection and production processes we transfer into new French and American oak barrels for period of at least 18 months, and finally we assembled the two varieties into American Oak barrels again for two/three months more.

Serving Suggestions: Perfect with fowls, Roast meats, beef stews, game and strong cheese.

Service Temperature: 15 – 19 oC

Consumption recommended: From bottling and until 10 – 12 years.

Comments: Deep red Cherry, high layer with Ruby and still blue glints. On the nose is imposed elegance. Presence of cranberries, cherries and ripe peach skin blended with a touch of fresh minerals in a fresh environment with cedar. On the palate is elegant and very broad. It is a recital of juicy and tasty tannins. Exciting acidity well assembled. Explosive and powerful finish.

· Relative Density: 993

· Volatile Acidity: 0,50 g/l.

· Total Sulphites: 65 mg/l.

· Total Acidity: 5,52 g/l. (Tartaric) · Sugar Content: 2,30 g/l.

· Alcohol Volume: 14,40 % Vol