The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Torrione is made mainly from the Sangiovese grapes coming from the historical vines of the 70’s and from more recent vineyards. The recent ones were planted following extremely rigorous guidelines based both on the number of vines per ha and on meticulous zoning which enabled us to identify the best root-stocks to use. The yield per plant is very limited (max 500 g per vine plant) allowing the concentration of all the noble components of the grape fundamental to the great structure, elegance and balance wanted for this wine.
The maceration of the skin lasts more than 14 days. The pumping overs are done with considerable care to allow the complete extraction of anthocyanins and polyphenols from the skins. Usually the malolactic fermentation takes place regularly, partly in French oak barriques of first, second and third year, partly in 40 Hl oak barrels and partly in enamelled cement vats . By the first days of December the wine begins its aging period.
The wine rests in French oak barriques and tonneaux, of first, second and third year and in 40 Hl oak barrels of around 10 years, for approximately 15 months. During this phase the wine is left for the first 6 months on the fine lees, paying particular attention to its development. This process allows to achieve greater complexity. After bottling, the wine begins its usual refinement period of about 6 months