All the grapes we use to make wine are hand-picked and taken to the cellar in small crates.

After they get to the cellar, they are kept for at least 15 hrs inside a refrigerated cell which cools them to a temperature of around 10 °C. This ensures that, during the subsequent de-stemming and crushing, the oxidase enzymes naturally present in the grapes, which impair the finer substances in the wine, are neutralized.

Some wines produced in the cellars of Torraccia di Chiusi are allowed to mature for 20-24 months inside barriques (225 l) made of French oak, before being bottled. In our view, the aim of this is not just to enrich the wine with woody aromas, but also, and above all, to allow the wine to mature slowly but effectively, so as to stabilize its colour, increase its limpid quality, and make it more well-rounded.

The barriques are kept in a centuries-old barrique cellar dug out from the tufo rock, a few steps away from the farm itself. When we bought La Torraccia 10 years ago, we immediately decided that, if we ever succeeded in producing wine that would be aged in wooden barrels, these would be kept in this same, ancient cellar. At the time, we found some remnants of wooden barrels, which we reused to make the main door. Then, in 2009, we cleaned and restored this cellar so that it could be used to store barriques, trying as far as possible not to damage the original structure. Today, after completion of this work, the barrique cellar has become a unique and delightful space, and is ideal for maturing wines, since, being underground, temperature and humidity levels are controlled to perfection, naturally. A hidden jewel!