A full-bodied and intense red wine with a wonderfully unique and appealing nose of green bell peppers and black fruit. The wine is immediately impressive on the palate with bags of fruit and depth but combined with a fine structure and softening tannins it strikes a beautiful balance on the palate. Meticulous fermentation of some wonderful fruit, twelve months in French (Allier and Limousine) and American oak, followed by six years in the bottle, have combined to provide the Raimonda 2003 with a gorgeous dark fruit flavour and a wonderful, long velvety finish. With wines like this its easy to see why Penedes is fast becoming one of Spain's most exciting red wine regions.
PASSIONATE ABOUT VINEYARDS
All the wines and sparkling wines from this cellar have their origin in the vineyards of Can Martí, the 110 Ha estate associated with the Torelló family since 1395, located in the fertile region of El Penedès. This is where the grape varieties of Xarel·lo, Macabeo and Parellada are grown, along with the red Cabernet Sauvignon, Temporarily and Merlot.
Two medieval houses are preserved on this estate, Can Martíde Dalt and Can Martíde Baix, home of the cellars and where all the facilities are installed.
In 1951, Francisco TorellóCasanovas, forecasting the country’s economic change, oriented the family traditional farming activities towards industrial wine production, starting with sparkling and bottled wines.
The Torelló family descends, on the maternal side, from Marc Mir i Capella, an emblematic personality who, from his own fortune, financed the replanting of a large part of the vineyards in El Penedè after the phylloxera epidemic affected the fields in the region at the end of 19th century. With a group of friends called the “Seven Wise Men from Greece” and the after multiple trials, he witnessed the noisy cork leap from the first bottle of the exciting sparkling wine then called “champagne”.
At Can Martí all the vineyards have an identity of their own, with their characteristics being engraved on stone monoliths.
GREAT CARE IN SELECTING THE GRAPES
The process starts in our cellars at the end of summer. Each grape variety is picked by hand at its exact point of maturity. It is then transported quickly to the presses to avoid oxidation, with the bunches arriving whole and in perfect condition. The gentle pressing of each variety is carried out separately. Only the juice of the first pressing is used, giving a lower must which, carefully controlled, wilt result in excellent white and red wines.
Some of the white grapes are destined to the preparation of Sparkling Wine. Others are the base of the young Blanc Tranquille wine. A third part is destined to Crisalys. Xarel·lo is fermented and nurtured in barrels. The red grapes are used entirely in the production of Raimonda, this recovering an ancestral tradition in this family.
PREPARATION AND FERMENTATION
To obtain the Sparkling Wine, the wine is bottled in spring. The second fermentation takes place in the same bottle that goes on the market. The bottles lie in the dark, in a controlled temperature, in different underground caves in our cellar for at least thirty months, to rest and take on their rich flavour and qualities. That is why all the Torelló Sparkling Wines are able to use the Gran reserva classification on their label, according to the guidelines of the Regulation Council of Sparkling Wines with Denomination of Origin.
RIDDLING AND DISGORGEMENT
After fermentation, the bottles are moved manually on the inclined boards with holes in order to take the sediments to the neck. Finally, these are extracted mechanically in an airtight, climatised room, following European Union health standards. House, estate, tradition and modernity mark the difference in the quality of the Torelló products. Our consumers appreciate the worthiness of a complete process from our vineyards to their glass.
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