WINES

PRODUCTION

The Torchiato is obtained from the white grapes of Glera, Verdiso and Boschera blended in the minimum proportions of 30%, 20% and 25% together with approximately 15% of traditional non aromatic vines such as Perera, Dell’Ocio, Bianchetta. The Boschera is the great that most characterises this raisin version contributing to it extreme fragrances and the note of acidity that distinguishes it, that known bitterish aftertaste that sets it apart from other raisin wines. The best bunches, dispersed and with the grapes intact, are manually selected one at a time. These are placed on the racks for approximately six months exploiting the breezy climate that characterises the area of production, at the foot of the Bosco del Cansiglio. It is therefore a natural withering.
The grapes, once they have reached the optimum level of withering, are pressed with force to extract every last drop left in the grape, because it is precisely in this last drop that the more precious aromas and flavours are contained. 100 kg of grapes produces approximately 20 litres of passito wine. The must obtained in this way is first placed in barriques for the fermentation but also for the lengthy period of aging that lasts for at least one year. Finally, the wine is placed in bottles and continues its refinement for another 5 months.