Working in the restaurant industry sparked his passion for wine, Edgar Torres got his first job as a cellar rat, and eventually worked just about every winery job imaginable. In 2005, he decided to throw his college savings into 4 barrels of Garnacha, and dropped out of school. This experimental project eventually grew into Bodega de Edgar. Bodega is the Spanish term for Winery, as Edgar mainly focuses on producing Spanish Varieties. His winemaking philosophy is similar to many Spanish producers and he tries to produce the wines as natural as possible, using the highest quality fruit from sustainably farmed vineyards.