• STORY: Already in 1954, Miguel Torres Sr. created the now world-famous Sangre de Toro: as a characteristic ambassador of his homeland, pressed from the Spanish grape varieties Garnacha Tinta and Mazuelo (Cariñena), which give it the unmistakable spicy fruit and the soft and powerful fullness on the palate. Its name (engl. blood of the bull) is inspired by the wine god Bacchus, whom the Romans are said to have called "son of the bull".

• VINIFICATION: The grapes for Sangre de Toro are harvested from September, taken immediately to the winery and macerated cold to extract the maximum amount of dark color pigments and the first fragrant aromas from the berry skins.

• AROMA: subtle fruity-spicy bouquet of sweetly ripe dark berries, black cherries, fine herbal spices and warm notes of wood

• ASSESSMENT: Strong, gentle and full-bodied on the palate with a good tannin structure, softly coated with sweet wild berry fruit (blackberries, strawberries) and the fine roasted aromas of the oak, juicy, ripe and powerful with good length

• SERVING RECOMMENDATION: Enjoy Sangre de Toro a little cooler at 15 °C in summer with grilled or briefly roasted meat, tapas, sausage and ham, paella, risotto with mushrooms, spicy pasta dishes or mature hard cheese

As early as 1954, Miguel Torres Sr. had created the Sangre de Toro, which is now world-famous: as a characteristic ambassador of his homeland, made from the Spanish grape varieties Garnacha Tinta and Mazuelo (Cariñena), which give it the unmistakable, spicy fruit and at the same time soft and powerful fullness on the palate. Its name (engl. blood of the bull) is inspired by the wine god Bacchus, whom the Romans are said to have called "son of the bull".