Macigno del Chianti, soil commonly called Arenarie, composed by sands and rocks, well drained and furnished with little organic matter. Torricella is obtained from a vineyard located at more than 400 meters above sea level.
The grapes were handpicked on September 12-13, 2018
Cold maceration at 5°C for few hours without oxygen. Fermentation in stainless steel at 12°C -16°C (53.6°-60.8°F) for 30 days
9 months in wood with skin contact.
September 24-25, 2019
|Surface: 3.40ha Density 6.600 plants/ha|
Training system: guyot. Planted in: 2003
Clone: R3 Rootstock: 110R
Overall we can state that 2018 was a complex harvest due to the climatic trends which tended to be more humid than on average in the past, but with excellent summer temperatures and a very dry period in the months of September and October. Thanks to good underground water supplies, the plants never suffered water stress and ripened regularly. The grapes brought to the cellars was of a very high quality, which leads us to hope for a high quality wine.
At the end of August the Chardonnay grapes were handpicked. The grapes had excellent levels of natural acids, and Torricella 2008 will no doubt present outstanding structure.
Alcohol: 13,99% Total acidity: 5,97 g/l
ph: 3,09 Non-Reducing Extract: 19,85 g/l