About this wine
Vineyard and terroir
The vineyards lie at 300–350 m, with a northeast exposure. The soils are mainly marl layered with red earth; the site also combines Valpolicella’s red soil with white chalk. The grapes have very low pH and high acidity. Yields are deliberately kept low.
Vinification
The wine is made by the ripasso method. The must undergoes a second fermentation in oak barrels with grape-skin pomace left from Amarone production.
Ageing
It matures for one year in small and medium-sized oak barrels.
Label / history
Torre d'Orti is the historic name of a hillside near Marcellise in San Martino Buon Albergo. The name appeared on maps for centuries. Castello di Montorio built a watchtower there for defence; the land was later farmed with olives, vines and grains. After acquiring the land around the former tower, the Piona family retained the historic name and planted vineyards.
