At Torretta the vinification starts with strong natural principles. The first is the maturity and health of the bunches and berries, only in this way it is possible to let the spontaneous fermentations start. This fundamental step can lead to a little anxiety, however the selection we make in the vineyard is so rigorous as to limit the slightest problems in transforming the must into wine. Furthermore, in the last harvests we have applied a different method, we pass through the rows in several stages to pick the ripe bunches and give the others more time to get ready. It is a risky choice, given that the rain can dilute a large part of the harvest, nevertheless it is a discipline, either we deal with it like this or, for us, it makes no sense to produce. In return we receive the satisfaction of feeling our wines alive and able to mature in terracotta as in chestnut wood, not to mention the refinement that gratifies the complexity of each product.
From a purely technical point of view, we do not apply fixed rules but we continue to experiment: we love fermentation with maceration on the skins, we try longer and shorter times, we have a lot to learn, even on the choice of grape varieties suitable for receiving a certain treatment. We practice the vinification with soft pressing, sometimes we combine it with the use of whole bunches. We consider this phase of our career as producers a learning path, we want to understand how to adapt choices to different vintages. We are sustained by the definitive love for this work, the only approach we know and which gives us intuition, a desire to study and an ever new sensitivity.