After soft pressing, vinification takes place in stainless steel using indigenous yeasts.
Maceration lasts three weeks in a temperature controlled vessel at a maximum temperature of 25°C.
Matured for at least 24 months in a single 38 hl French oak barrel.
Bottling ageing for a minimum of 6 months.
The wine shows a bright and deep ruby colour. Intense aromas of ripe cherry, wild berries, wild rose, dried orange zest and raspberry jam. The nose is still young, and yet it's upfront indicating more evolution over time. A full-bodied sip caresses the palate in an upward rhythm. The tannins are perfectly interwoven and a pleasant savoury aftertaste gives the wine its depth and longevity. Il Torriano enhances the characteristics of the Sangiovese in San Casciano in Val di Pesa, that is, the elegance and balance between the soft and hard parts of the wine.