The work in the vineyards is all done by hand, and all grapes are also harvested by hand. Fermentations occur in tank with indigenous yeasts. The Il Bianco sees an 18-20 hour maceration on the skins to give extra texture followed by about 3 months in tank before bottling and release.
Notes on the producer
The Il Torchio estate is rooted in the history and traditions of the Colli di Luni area. The name “Il Torchio” refers to a traditional olive press that was historically used in the region. Each town would have its own communal press, and people would bring their olives to be processed and receive bottles of the communal oil in exchange. The Tendola family used to run the local press in the village of Castelnuovo Magra, and later spread into grape production. The vineyards are all farmed organically, though given the small size of the winery, they have not gone through the cumbersome work and cost to obtain an “official” certification.