The Torami reflects the will to test a less usual blend composed of Sangiovese and Cabernet Sauvignon in order to obtain a most rebel and individualist wine.

Some of the vineyards were planted in the early 1970’s while some other come from the new plantations started at the end of the 90’s. The fruit underwent maceration

for eighteen days allowing for the necessary skin contact and was followed by the primary fermentation in stainless steel tanks. The wine is then allowed to rest for ten months in french barriques. Following this period of ageing in barrique the wine is bottled and kept in the cellar for another six months.