Artisanal Method

A balance in the vineyard, achieved after years of work, thanks to the expert hands of the grower Emidio who, with his 55 years of harvest experience, was able to perfectly determine the nourishment of the plants, the soil tilling, the pruning and the vegetation of the vines, limiting any kind of intervention in the vineyard and in the cellar. No chemical products are used, even in the most difficult years and conditions. No selected yeasts to make the alcoholic fermentation start and no enzymes are added to encourage the genesis of perfumes. Only natural products such as copper crystals, mine sulphur and biodynamic preparations are actually used, both in the vineyard and in the cellar. All of this just to return the terroir, the climate and the culture through the distinctive personality of the Montepulciano and the Trebbiano d’Abruzzo.


In the most Northern part of Abruzzo, a strip of land located in between the Adriatic sea on one side and the Gran Sasso Mountain on the other, which provides the perfect microclimate to allow the vines to grow and produce grapes of outstanding quality.
A combination of soil and climate factors - the clay rich soils that drain the water, the location of the vineyards exposed to a large solar arc, the different temperature range between day and night that helps the filling sugars in the grapes and the constant wind prevents bacteria and diseases to develop – all this define Torano Nuovo a town from incredible vine vocation.



Since the first harvest we have never changed the winemaking method, still today no machines are used, we thought this is a way to repeat tradition but mainly to guarantee constant quality and coherence through the vintages. Today, three generation after Emidio's first harvest, we still do everything exactly as he started.

The Crushing

The picking is exclusively by hand selecting only the perfect grapes. The white grapes are crushed by feet in a big wooden tub, 350kg at a time get crushed for 40-45 minutes, allowing a constant stimulation of skin with the juice, letting the skin release matter, flavours and aromas. This method allow us to press the grapes in a delicate and soft way, not letting the stems break and letting us have a rich must ready to ferment. Only the juice go to ferment in small concrete tanks, where spontaneous fermentation will start and go on for 30-35 days. From concrete the wine will go straight into bottle to start his long improvement in bottle.

The Destemming

Montepulciano d'Abruzzo grapes are hand destemmed on a net on top of a wooden vat, two people will push the grapes back and forth until the berries will fall down and the stems will remain on the net unbroken, this way only the elegant and juicy tannins of the skin will go into the must but not the bitter ones from the stems. The berries remain almost intact, important to keep the yeasts which are on the skins and really precious for our spontaneous fermentations.

The Decantation

Since the beginning we leave the wine to age in bottle without any filtration, we like to keep the wine alive and powerful and let it face the long journey with as much energies at possible, those that would have been taken away by any kind of filtration. This way, with time, the wine will sediment at the bottom of the bottle what it doesn't need anymore. That sediment will stay into the bottle until we decide to release the vintage. Before we release then any bottle that has more than 10 years of age, will be re-opened and hand decanted, one by one, to remove the sediments and to check the quality of each bottle. While loosing some liquid in this process, the new bottle is quickly topped up with a second bottle of the same vintage and corked. On the cork we print the year of the decantation, so the client knows when this process of quality control has happened.

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