Torrione 2015

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Lovely aromas of sweet fruit, flowers such as violets and black olives. Sandalwood undertones. Full body and extremely fine tannins. Persistent and sexy. Shows such intensity and finesse. Drink in 2019." 
94 Points James Suckling
 

"On the ripe and sweet side, the 2015 Val d'Arno di Sopra Torrione is a terrific, easy-drinking red wine made near Arezzo in Tuscany. The bouquet is soft and sunny with red fruit aromas, cherry and crème de cassis. The wine offers a mid-weight finish with bright acidity that is characteristic of Sangiovese. This wine is, in fact, mostly Sangiovese with smaller parts Cabernet Sauvignon and Merlot. This vintage tastes more immediate and accessible." 
90 Points Wine Advocate
 

"This is lean and taut, with cherry, leather, tobacco, earth and iron flavors. Leans to the dry side in the end, but has depth and character. Turns more elegant and complex with air. Sangiovese, Merlot and Cabernet Sauvignon. Best from 2019 through 2025." 
91 Points Wine Spectator
 

"The 2015 Torrione is gorgeous. Bright fruit and expressive floral notes give the Torrione striking energy. Hints of smoke, tobacco and game add further shades of complexity as the wine gains volume and nuance with air. Above all else, though, what stands out is an emphasis on energy that is quite a departure from the Petrolo style of years past. The 2015 is a winner. Don’t miss it."  
90 Points Vinous Media
 

"This wine’s earthy herbal scents evoke an image of a damp forest path strewn with mossy stones and soft pine needles. Its red and blue fruit flavors feel fresh and juicy, with a crunch of fruit skin lending a buttoned-up structure, but the pleasure is more in the woodsy aromatics than the somewhat fleeting flavors." 
90 Points Wine & Spirits Magazine

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.

Vinification

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.

Aging

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