Torelló wines and cavas are made with one principal objective: caring for the vines with rigour and passion, guarantee of future quality. For this reason the production of vines via winter pruning and the green harvest in the summer is limited. The green pruning is done in spring, achieving the concentration of the grapes' properties, better aeration and isolation as well as the regulation of the growth.
Throughout the centuries the family surname has changed with successive matrimonies, until the current one, Torelló, which corresponds to the 22nd generation, which conserves the property, honouring the order of my ancestor who instructed that "you and your successors be your own men and alone, natural, mine and of mine, and make the Mas your home, farm and residence."
In different subterranean cellars of our winery, which occupies 5,500m2, the bottles will remain in the dark and at a controlled temperature, reposing and enriching itself in flavours and qualities. Torelló only makes Reserva cavas (more than 15 months of aging), and Gran Reserva (more than 30 months of aging) following the rules of the Regulatory Council of Cava.
After the aging, the manual shaking of the bottles on the A-rack is done to move the sediments to the neck.
In one room of our cellar, at controlled temperature and humidity, the red wine Raimunda, which we have been making since 1998, lies in French Allier, Limousine and American oak barrels, so recuperating an ancestral family tradition.
In another room in the cellar we make the white wine Crisalys, Xarel.lo fermented and aged in large barrels and vats of French oak.