Vinification
Grapes were harvested slightly over-ripe. After destemming, the berries were gently crushed, and the must was transferred to stainless steel tanks where alcoholic fermentation took place at a controlled temperature that did not exceed 28 °C (82 °F). During maceration on the skins, periodic pump overs and delèstage (rack and return) were performed over a period of approximately 13 days. Torcicoda was left to age for about 18 months before bottling.
Tasting Notes
It is an intense ruby red color with light violet hues. On the nose, dominant notes of red fruit, black cherries, and plums merge with spicy sensations of licorice, vanilla, and tobacco. Its entry on the palate is soft and generous with good structure sustained by an elegant tannic texture.