Torbido is produced only in extraordinary years. It is fermented in the classical style with a maceration of 20 – 25 days. We don’t use selected yeasts nor automatic control of temperature. With over pumping or pushing down of the treber head all 3 – 4 hours we achieve a maximum extraction of colour and aroma.
After the fermentation and a short reposal in an inox steel tank the wine is transfered to barrels of 600 litres (French oak, Allier and Tronçais, medium toast). Only part of the barrels is new each year replacing others which don’t fulfil our requirements any more. There it stays 30 – 36 months with some movements to support the natural clarifying process by sedimentation. It is bottled without filtering. After at least two years of riposal in the bottle we start selling it.
top of page
bottom of page