Prevalently made from Chardonnay
Cold maceration at 5°C for few hours without oxygen. Fermentation in stainless steel at 12°C -16°C (53.6°-60.8°F) for 30 days
9 months in wood with skin contact.
Torricella, a historical label dating back to my great-grandfather’s times, today is prevalently made from Chardonnay, which, after spending some months in wood barrels, is bottled in the subsequent year to the harvest. Francesco Ricasoli
This was an atypical year, perhaps unlike any ever registered. Winter was fairly mild and warm. The frost that arrived on 18‐20 April, the drought, the extreme heat that lasted for more than two months, all scorched the earth and the grapevines. For this reason, the leaf removal typically carried out before grape harvest was avoided; instead, the grapevines were left “untidy”, only slightly trimmed, to protect the fruit from the rays of the sun. At the end of August and the first ten days of September, rains came and the temperatures dropped drastically, all the way to the seasonal average.
Straw yellow color with golden reflections. Acacia honey, vanilla beans and delicate spices hints on the nose. Velvety and enfolding in the mouth with elegant acidity, which led to a beautiful and persistent finish. An excellent Tuscan wine to drink after a long ageing.