The Torcilacqua Winery is situated in Badia a Passignano, in the heart of Chianti Classico overlooking vineyards and surrounding woods. The property extends into a single body on the south side, southwest of the hill, in front of the historic abbey at an average altitude of 350 m. The perfect exposure, the microclimatic conditions of the area and the balanced texture of the soils allow to obtain grapes of the highest quality for the production of wines of great structure.
The vineyards have an average age of 20 years, and the forms of pruning adopted are guyot and spurred cordon. The average plant density per hectare is 5,000 plants. The varieties currently grown are Sangiovese, Merlot and Cabernet Sauvignon, with which three distinct wines are produced.
Chianti Classico is made from grapes from our youngest parcels, located on sandy soil, rich in skeleton and galestro. Hand-selected and harvested in boxes, after crushing the grapes ferment in steel vats for three weeks, during which we perform frequent pump-overs, controls and tastings. The wine is then separated from the marc and put in tonneaux and barriques for twelve-months aging; after a further aging period in steel, Chianti Classico is finally ready to be bottled and enjoyed.
A careful selection of the best grapes from our finest parcels only: this is why Torcilacqua IGT is the fullest expression of our terroir and of the unique characteristics of each vintage.
The mellow roundness of Merlot, the fresh and spicy notes of Sangiovese, the strength and persistence of Cabernet Sauvignon, all merge to give rise to 2.200 bottles of Opìmo IGT. This unique blend was bottled in August, 2018, after sixteen moths aging in tonneaux and barriques (50% of which new) and six months in steel.
The Extra Vergin Olive oil Torcilacqua is produced in the hills of Chianti Classico from olives harvested by hand at the right ripeness. The olives are pressed within 12 hours in a modern mill and the oilthat comes out, immediately filtered, appears ofdeep green color. The nose denotes notes ofartichoke and green olive tasting while you feel a full body with a light note spicy. To appreciate the quality and fragrance of the product it is recommended to eat it raw.