Torrette is a harmonious wine, with a dry taste. At present it is the Valdaostan wine produced in the greatest quantity and its production zone is the largest of the DOC areas, covering 11 villages. The "supérieur" variety, obtained from the best exposed vineyards and with limited yield per hectare, has a greater sugar level in the grapes and is aged longer.
Cultivation system: low rows with guyot pruning.
DOC Production allowed: 100 quintals of grapes per hectare.
Vinification yield: 70% of the harvest.
Vinification: traditional with grape skins.
Ageing: minimum 5 months for the basic variety, 8 months for the "supérieur" from the December following the grape harvest.
Surface area: surface area registered in the DOC Vineyard Register is 38.26 hectares (2004).
Production: declared for DOC: 1,728 hectolitres (2003).
Colour: ruby red with mauve coloured reflections tending to garnet with age and in the "supérieur" variety.
Aroma: hints of wild rose and violets, which take on complexity and are enriched with overtones of raspberry and spices in the wines aged in wood.
Taste: dry, warm, velvety, full-bodied, with a correct tannic conclusion.
Alcoholic strength: 12° - 13.5°.
Acidity: minimum 4.5 grammes per litre expressed in tartaric acid.
How to serve:
good with all courses, ideal with meat, excellent with roasts and game. It also goes well with local salamis and well-matured cheeses.
Best served at room temperature, 20°-22° C, uncorking the bottle a few hours beforehand.