Rosé

Syrah and Cabernet Sauvignon, handled for colour rather than weight, made into a rosé that finishes at 0.0% alcohol. The removal happens last, after fermentation and filtration, using physical processes rather than anything that would carry the aromatics off with the ethanol. Red berry is the first thing you get on the nose. What follows is fresh and uncomplicated, meant to be poured cold at around 10 degrees and not analysed too hard. Rosé is arguably the most forgiving style to make without alcohol, since nobody was expecting tannin or heft from it in the first place. Torres has been making dealcoholized wine in Penedès since 2008, considerably longer than most of the brands now competing for the same shelf. This is the bottle for tapas, cured meats, vegetable dishes and light pasta, or for an afternoon where the drinking is beside the point.