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Torres Purgatori

R 675.00

Torres Purgatori is made from Cariñena, Garnacha and Syrah grapes. Dark cherry red with delicious aromas of ripe forest fruit, roasted coffee and dried fruit. Elegant with fine, fragrant tannins and a lingering, intense yet subtle follow-up.

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🔎 Vivino | Wine-Searcher 🍇

Torres Purgatori is made from Cariñena, Garnacha and Syrah grapes. Dark cherry red with delicious aromas of ripe forest fruit, roasted coffee and dried fruit. Elegant with fine, fragrant tannins and a lingering, intense yet subtle follow-up.

  • Brand: Familia Torres
  • Description: Dry Red
  • Vintages Available: 2017/2019/2020
  • Country, Region: Spain, Costers del Segre, province of Lleida, Catalonia.
  • Ratings: JS 92 91/100 (2020), WS 91 (2017, 2020), Wine Enthusiast: 93 (2016)


Cariñena, Garnacha and Syrah

About the Producer

Jaime Torres emigrated to Cuba in 1855. On the island he made his fortune through the flourishing oil industry and seaborne trade. In 1870 he returned home a rich man and went into business with his brother, a wine grower. Together, in 1870, they founded the family company, in Vilafranca del Penedès, where the company still has its head office. One of Jaime Torres’ ideas was to build a 600,000-litre wine vat, the largest in the world. During the Spanish Civil War the winery was bombarded, leaving everything in ruins, including the enormous vat. Miguel Torres Carbó, a fourth generation member of the family, rebuilt the winery in 1940 and started business up again. He brought an end to the sale of bulk wine and started to market it in labelled bottles. In the year of reconstruction, when France was under German control and unable to provide wine, Miguel Torres travelled to the United States to promote his wines. It was in this period that the brands Sangre de Toro, Viña Sol and Coronas first came into being.

In 1966 work started on the planting of imported grape varieties: at first Chardonnay and Cabernet Sauvignon and later on Merlot, Pinot noir, Riesling and Gewürztraminer. That same year, Miguel A. Torres married Waltraud Maczassek, a German artist, who has also collaborated in the sale of Torres wines on the German market. When Torres produced their first Riesling they named it in honour of Waltraud.

In 1975, Bodegas Torres began growing organic grapes for wine.

In 1991, after the death of Miguel Torres, the winery passed into the hands of his son Miguel A. Torres, the company’s current President and Managing Director.

Torres is the family winery with the most extensive vineyards in the Denomination of Origin (DO) of Penedès and the largest winery in Spain. Outside of the Torres family's native Penedès region, they own vineyards in DO Conca de Barberà, DO Toro, DO Jumilla, DO Ribera del Duero, DOQ Priorat and most recently in DOC Rioja - in the last three areas with new wineries or wineries under construction. Likewise, Torres is also Spain's largest producer of DO wines under its own label, exporting to more than 140 countries.

They also run the Miguel Torres Chile winery in the Chilean Central Valley, and in the United States (California) where in 1986 Marimar Torres founded Marimar Estate.

Last year, for the second consecutive year, Torres was named The World's Most Admired Wine Brand by professionals of the sector, according to the ranking published by Drinks International, topping a list of 50 wineries.

Torres signed up to the Barcelona Declaration at the WCP in 2011; pledging to reduce their carbon footprint per bottle by 20% by 2020, as well as to make all buildings sustainable, recycle and recover materials to reduce waste, reduce the ‘water footprint’, to use only renewable energy, to conserve biodiversity and to limit the use of chemicals. Miguel A Torres, one of the architects of the Declaration, and Torres as a principle sponsor, strongly believes that, ‘wineries should put self-interest aside for the good of the environment.’


In 1770, the Montserrat abbey ordered the construction of L'Aranyó, an estate in a desolate area far from the monastery, known for its extreme climate and harsh conditions. This is where wayward monks were sent to carry out their penance by working the land. What they discovered was a terroir that promised to deliver excellent wines. According to legend, enormous barrels would mysteriously vanish. Some said it was the angels taking them to the great beyond.

The 870-hectare Aranyó property that includes forest, wheat, vineyards, and ancient olive trees was bought by Torres in 1999.

The vineyards are situated in the proximity of Juneda, Les Garrigues, a village in the province of Lleida, Catalonia, at an elevation of 350-600 metres a.s.l. The soil is very deep, well drained and moderately fine-textured with lots of silt. No stones or gravel on its surface, which is dark yellowish grey-brown in color. The deeper levels are low in organic matter and very high in calcium carbonate. The yield is approximately 4,000 kg/ha.


After the harvest, maceration, which lasts about 10-15 days is performed. Vinification takes place in stainless steel and custom-built concrete vats, ranging from 50 to 100 hectolitres. Torres intends using concrete more and more because it has been shown to refines the wines, especially powerful wines with quite intense tannin, leaving them rounder and silkier.

The alcoholic fermentation lasts 7-10 days at a temperature of 22°C.


The malolactic fermentation of Torres Purgatori takes place in barrels and aging continues for 15–18 months (40% new French Nevers oak).

Tasting Notes

Dark cherry red with impressively intense fruit pigment. Torres Purgatori has a delicious ripe forest fruit aroma (blueberries) with fine smoky (roasted coffee) and dried fruit (dried plums) notes. Exquisitely elegant with very fine fragrant tannins. Persistent, intense and potent, yet subtle too.


14.5% alcohol vol.

Food Suggestions

Torres Purgatori is great with a platter of flavoursome cheeses and cold cuts, especially Ibérico ham. More elaborate dishes could include: duck confit over small roasted potatoes and green onion, duck fricassee on egg noodles, grilled goose breast with cherry coulee.

Serving temperature: 16-18°C.


Stored under the right conditions, Torres Purgatori will hold its potential for the next 10 years.

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