After soft pressing, vinification takes place in stainless steel using local yeasts.
Maceration lasts three weeks in a temperature-controlled vessel at a maximum temperature of 25°C.
Aged for at least 24 months in one French oak barrel of 38 hl.
Aged in bottles for a minimum of 6 months.
The wine shows a bright and deep ruby color. Intense aromas of ripe cherries, wild berries, wild rose, dried orange peel and raspberry jam. The nose is still young, and yet it indicates in advance a great evolution over time. A full-bodied sip caresses the palate in an ascending rhythm. Tannins are perfectly intertwined, and a pleasant savory aftertaste gives the wine its depth and duration. Il Torriano enhances the characteristics of Sangiovese in San Casciano in Val di Pesa, that is, elegance and balance between the soft and hard part of the wine.