Made from Nebbiolo grapes “Torbido” is definitely our flagship! We have one hectare of it at an excellent southern position around our home. So you may imagine that our first glimpse in the early morning falls automatically on our Nebbiolo. Nobody – except ourselves - may work on it, nor outside in the vineyard nor inside in the cellar!

Quantity
We are producing 25 hectolitres of Torbido! and the result is a maximum of 3000 bottles a year. It is produced only in good years.

How it is produced
We are accustomed to work on our wines in a very traditional way of winemaking: The Torbido Is pressed after three weeks of maceration what means really hard work because Peter pumps it over every 3 hours (also by night!) during the maceration. In this period Peter is sleeping on a sofa near by the cellar. Tasting and seeing this wines you will find it worth to do this work!

Working in vineyard
The Nebbiolo plant is the “Primadonna” of the vines, what we have to understand: the plant is – compared with other grape plants – very sensitive as every star is. Their sprouts are thin and very long. The leaves are not as big, the grapes small and their juice highly concentrated. In opposite to other types, Nebbiolo needs suffering instead of fertilizers, whenever it shall produce high quality. We have to treat the plants with the normal products, but knowing the circulation of eventual infections we do it as less as possible. Also because we work with the grapes own yeasts – no selected ones!

How does it taste?
Exists something else that Nebbiolo, which is able to produce such a great wine from one type of vines only? A wine of such complexity, such a shining deep red colour, big diversity of flavours which are sucked out from their long roots? Roots coming out of about 14 meters depth of tuff, chalk and clay. Out of a mixture of soil, on which grow also blackberries,  truffles and acacias with their stunning fragrances surrounding us when working in the vineyard? Not to forget the sweetest and tiniest black cherries together with the powerful wild mint growing all over?

Who is really able to describe how fire tastes and power? Or the autumn mist, which provides the grapes with humid before the harvest? And how tastes the warm sun, which sucks immediately off the humidity?

Finally how shall we describe the breath taking fragrance, which fills the cellar, when the grapes are – after three weeks of fermentation – in the 600-Liter-barrels and the “Torbido!”  slowly begins to grow Torbido, so that we may provide another great vintage?

A description is impossible! And simultaneously very simple: drink it! Fill your mouth with his fire and let it rinse down carefully: then you suddenly will know what we meant! You may drink it to finish a great meal and you will find that it ends like the last chord of a Beethoven symphony.