The blend is 50% Carignan and 50% Grenache; the fruit is red rather than black, and the texture is silky, with very fine tannins and great acidity. It is very lively, aromatic and open, fluid, elegant and fresh. The Torroja is fermented with full clusters and indigenous yeasts, and is macerated 10 days with skins and stems before being aged 18 months in oak foudre.
Awards & Reviews:
Wine Advocate – 92 Points