• Azienda Agricola La Torre

    Montalcino

  • La Torre

    Località Sant'Angelo in Colle

     

    Introduction

    Azienda Agricola La Torre is located near Sant'Angelo in Colle, in the southern part of the Montalcino municipality. The first La Torre Brunello di Montalcino was the 1982 Brunello, which appeared on the market in 1987, eleven years after the estate was purchased. The estate is 36 hectares in size, 5.6 hectares of which is planted as vineyards. The winery produces Brunello di Montalcino, Rosso di Montalcino, Ampelio, Rosso Toscano and, in outstanding years, Brunello Riserva.

     

    The winery operates on a traditional basis, although its practices respond to developments in know-how and environmental protection. Tradition is never forgotten, and recently-abandoned procedures and practices are given due consideration alongside innovations provided by scientific research.

    Terrain

    The south and west-facing vineyards are on Eocene terrain with a base of pietraserena, galestro and limestone. The terrain is harsh and stony, ideal for growing wines with a distinctive personality.

     

    The hillside location favours the development of a complex, intense bouquet.

    The grape-growing and wine-making processes follow traditional criteria but are responsive to experimentation and monitoring in the field.

     

    The vineyards

    Area: 5.6 hectares.

    Grape variety: Sangiovese Grosso Brunello variety.

    Zone: south.

    Altitude: 430 metres above sea level.

    Type of terrain: medium consistency, Eocene origin with stones.

    Vineyard exposure: south-west.

    Training system: cordone speronato.

    Number of stocks per hectare: 3900.

    Rootstock: 420 A e 140 ruggeri.

    Fertiliser and pest control on integrated system.

     

     

    Harvesting

     

    Period: late September/early October.
    Yield per hectare: 6000kg of grapes.
    Method: by hand, with grapes carefully selected.

     

    Wine-making process

    Treatments with sulphur products: the grapes are treated with potassium metabisulphite.

    Percentage of stalks allowed in tanks: none.

    Duration of maceration: 20 days.

    Period of transfer to casks: March. Transfers: the first year the wine is racked three times, in December, March and September. In subsequent years it is racked once, in March.

    Bottling: on the estate, by gravity.

    Brunello ageing time in the cask: three years.

    Rosso di Montalcino ageing time in the cask: one and a half years.

    Rosso Toscano La Torre ageing time in the cask: three months in barrique.

    The casks have a capacity of 39 hectolitres (Slavonian oak) and 25 hectolitres (French oak). For Rosso di Montalcino and Brunello, barrique use is limited to no more than 20%. The wines are traditional in style.

     

  • The Wine

    Brunello di Montalcino DOCG

    Geographical location of vineyard: south-facing in municipality of Montalcino, near Sant'Angelo in Colle.

    Grapes used in production: Sangiovese, Brunello variety.

    Ageing: 42 months in Slavonian oak casks of 3900 kg;
    only a part, about 17%, spends a 12-month period in barriques.

    Sensory characteristics:

    Colour: ruby red with garnet tints.

    Bouquet: delicate with touches of woodland fruit and berries, tobacco and sandalwood.

    Flavour: the right balance between the fragrances of the sangiovese and the tannins of the oak.

     

    Download the technical sheet for

    Brunello 2015 here

    Rosso di Montalcino DOCG

    Geographical location of vineyard: south-facing in municipality of Montalcino, near Sant'Angelo in Colle.

    Grapes used in production: Sangiovese, Brunello variety.

    Ageing: 18 months in French oak casks of 2500 kg;
    only a small proportion, about 10%, spends a 12-month period in barriques.

    Sensory characteristics:

    Colour: ruby red

    Bouquet: winy with notes of violet and tobacco.

    Flavour: the dry, smooth flavour of a classical sangiovese.

     

    Download the technical sheet for

    Rosso 2017 here

    Ampelio IGT

    Geographical location of vineyard: south-facing in municipality of Montalcino, near Sant'Angelo in Colle.

    Grapes used in production: 40% alicante, 30% sangiovese , 30% ciliegiolo.

    Ageing: one year in small oak casks.

    Sensory characteristics:

    Colour: ruby red.

    Bouquet: intense with impressions of Mediterranean flowers and spices

    Flavour: fragrant and spicy, with notes of berries.

     

    Download the technical sheet for

    Ampelio 2018 here

    Brunello di Montalcino

    Riserva

    Geographical location of vineyard: south-facing in municipality of Montalcino, near Sant'Angelo in Colle.

    Grapes used in production: Sangiovese, Brunello variety.

    Ageing: 48 months in Slavonian oak casks of 3900 kg; only a part, about 17%, spends a 18-month period in barriques.

    Sensory characteristics:

    Colour: ruby red with garnet tints.

    Bouquet: intense with touches of violet, woodland berries, and tobacco.

    Flavour: dry and expansive; when compared to the Brunello, it has more power, complexity and balance.

    Grappa di Brunello

    Aquavit obtained from the pomace of grapes used for the production of Brunello, distilled in a system of steam pot distillers with low temperature columns.

     

    La Torre Grappa di Brunello is produced by Distilleria Artigiana di Gioacchino Cannoni at Fattoria di Litiano, Paganico, near Grosseto.

     

    Alcohol content: 42 % vol (50 CL bottle)

    Grappa di Brunello

    Riserva

    Aquavit obtained from the pomace of grapes used for the production of the Brunello, distilled in a system of steam pot distillers with low temperature columns.

     

    La Torre Grappa di Brunello is produced by Distilleria Artigiana di Gioacchino Cannoni at Fattoria di Litiano, Paganico, near Grosseto. It is aged 18 months in barrique and has a beautiful amber colour and distinct scent of the original grapes.

     

    Alcohol content: 42 % vol (50 CL bottle)

  • Podere La Torre,

    Spring 1976



    The La Torre winery was founded in 1976 by my father Giuseppe Ananìa, who purchased the La Torre estate from the Ciacci family of Montalcino.
    Until a few years earlier, the estate had been worked as a farm by sharecroppers, with livestock, cherry trees, wheat and mixed olive trees and vines. When I arrived there with my father, the local country people described the La Torre Estate as a hillside area known for its vipers, mushrooms, oil and elegant wine with an intense bouquet. There was a large farmhouse on the top of the hill, surrounded by a wilderness of brambles, broom and ilex trees. My father planted the first vineyard, two and a half hectares in area, in 1976, and then, in 1999, I planted another three hectares, so now the vineyard totals about five and a half hectares and it surrounds the house on the south and west. The house, where a family of eighteen used to live in the sharecroppers’ time, includes the cellars where the grapes are processed and the wines aged. When my father and I came to Montalcino, there was a popular legend concerning the name “la torre". It was said that beside the farmhouse there used to stand a tower belonging to the Sassetti family, who owned the hillside estate before the Ciacci family. According to the legend, one branch of the Sassetti family discovered gold in the foundations of the tower and decided to demolish the entire building to take the gold and flee to Florence. There is a street called Lungarno Sassetti in Florence, but I do not know if there are any links to the Sassetti who ran away from Montalcino, or whether the tower with its gold really once stood where there is now a Brunello vineyard.

    Background and Philosophy

    In 1976, when my father planted the first vineyard, Montalcino was still a farming community and Brunello di Montalcino wine was only known to a few great connoisseurs. Then, in the 1980s, the media started to treat wine, previously just another form of agricultural produce, as a media product, and Brunello became a famous name with many consumers. Those were the years of the rise to fame of large Brunello producers, who launched their wines onto the Italian and foreign markets, gaining visibility through the media circus. My father and I came here just before the start of a major transformation process, which affected not only the conversion of wine from an agricultural product to a media phenomenon but also the adoption of new scientific techniques in wine-making, and the introduction of the first IT methods into wineries. My estate management policy, in agreement with my father, was to combine the techniques I had learnt from my degree in agriculture from the University of Florence with the knowledge of a number of old farmers who cultivated their vines and made their wines with enthusiasm and meticulous care. The decision to maintain contact with the traditional farmers was the key to remaining in touch with the surrounding territory and producing wines of local character with a strong bond to the land where they originated - Montalcino and the La Torre estate in particular – during years of rapid transformation, when wineries were in danger of losing their traditional roots and focusing on the cellar rather than the vineyard, with the same techniques in use all over Italy. The bond to the territory, or the terroir, as the French call it, must be flexible and dynamic and not rigid and Manichean in the sense of ridiculously absolutist interpretation of the rules or, in today’s terms, the “Northern League” attitude to authenticity. This means that it is quite possible that vinestocks apart from those already grown in the area may one day be introduced to Montalcino (the great human migrations have always brought grapes from other parts of the world, such as alicante, which came to Tuscany from Spain in the Sixteenth Century), but consideration should still be given to the native varieties still present and those forgotten over the years. This gives a broader view of space and time and ensures respect for every single life-form, whether present or past, and thus worthy of survival. The latest wine I have created is called Ampelio and is perhaps the clearest embodiment of my philosophy, since it comes from a blend of three native grapes, Sangiovese, Ciliegiolo and Alicante, the first of which has been grown since Etruscan times, while the other two were brought later from other countries. The name Ampelio, which recalls a form of traditional place-name now dying out (Saturno, Alisardo, Giocondo, Olmo etc.) was chosen in memory of an old farmer friend, whose hands moved as he tended his vineyard like those of an artist, in an exquisite blend of grace and necessity.

     

     

  • Luigi Ananìa

    Wine-maker and Writer

    Wine

    I obtained my degree in Agricultural Science from the University of Florence in 1986. My style of wine-making is best described as traditional but not conservative.

    Literature

    I have written and edited a number of books, both fiction and non-fiction, as a sole writer and in collaboration with others. To find out more, or to purchase my books, please click here

  • Contact Us

    Azienda Agricola La Torre
    Località La Torre
    Strada di Sesta
    Sant'angelo in Colle
    Montalcino
    +39 0577 844073
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