Our products

Dino Torti, vinegrower in Montecalvo Versiggia, possesses today a vast estate entirely dedicated to the cultivation of selected grapes for the production of fine wines. Production D.O.C. of classic grapes such as Pinot noir, Barbera, Croatina, Moscato.

A cellar containing modern systems for the vinification, the maturing and aging of all wines, from the modern pneumatic presses to the large barrels, from the barriques to the ultra-modern machines for bottling and labeling, from the wine-racks to the "dormitories" where the wines repose and wait to fully express themselves. The products of Torti company are characterised by the loving care of those who have worked with wine for generations.

The company's boasts a Barbera dry and sapid, vinous perfume, and a Barbera aged in barrique, a Bonarda with ancient origins; and of course the Pinot Nero vinified in white (either still or sparkling, or barriqued), vinified in red, and also rendered sparkling with the Martinotti or Talento Classico sparkling methods.

Pinot Noir D.O.C. O.P.
Aged in barrique
"Selection"

Selected Pinot Noir grapes.

Wine is cardinal red with orange reflections; nose is sickish, important, ethereal; evolved and important taste with noble recollections of wood. The body is brought out pleasantly by a brief passage in wood.

Serving temperature is 18 degrees C.

Best served with red meat, rabbit, lamb, roast beef, "zampone" and "cotechino", wild fowl, hard cheese. with red meat, rabbit, lamb, roast beef, "zampone" and "cotechino", wild fowl, hard cheese.

Barbera D.O.C. O.P.
Aged in barrique

"Selection"

A wine of Piedmontese origin, it has a relatively short history (c. 1800).

Meditation wine of a brilliant ruby colour; vinous perfume, dry, sapid, full-bodied taste. This wine is aged in French barriques.

Serving temperature is 16 - 18 degrees C.

Best served with roasted red meats, pot roasts, wild game, saucy stews, and cheese.

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Barbera D.O.C. O.P.

A wine of Piedmontese origin, it has a relatively short history (c. 1800).

Wine of red ruby colour; wine perfume; dry and full-bodied taste.

Serving temperature is 18 degrees C.

Best served with roasted red meats, pot roasts, wild game, saucy stews, and cheese.

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Bonarda D.O.C. O.P.

Indigenous wine of red grapes also referred to as croatina, mentioned as early as 1200 in the zone.

Full ruby colour; intense and pleasant perfume; typical dry taste, harmonic.

Serving temperature is 12 - 14 degrees C.

This wine is wonderfully coupled with aromatic foods, rabbit, lamb, fowl in sauces, "zampone" and "cotechino", semi-hard cheese.

Bonarda D.O.C. O.P.
Brioso

Indigenous wine of red grapes also referred to as croatina, mentioned as early as 1200 in the zone, renowned for its natural brio.

Full ruby colour; intense and pleasant perfume; typical dry taste, harmonic.

Serving temperature is 12 - 14 degrees C.

This wine is wonderfully coupled with aromatic foods, rabbit, lamb, fowl in sauces, "zampone" and "cotechino", semi-hard cheese.

Pinot Nero D.O.C. O.P.
"Borgogna"

Selected Pinot noir grape.

Wine is ruby color; nose is silkish, important taste with noble recollection of wood. The body is brought out pleasantly by a brief passage in wood.

Serving temperature 18° degrees C.

Best served with red meat, rabbit, lamb, roast beef, “zampone” and “cotechino”, wild owl, hard cheese.

Pinot Noir D.O.C. O.P.
White Vinification

Vinified in white from Pinot Noir grapes, the wine has its antique origins in Burgundy and Champagne. The name is derived from the pinecone shape of the cluster. Present already in the Po Valley in the 1600's.

Light golden yellow colour; harmonic perfume, elegant with delicate toasted shades; dry, full, sapid taste. Natural fermentation.

Serving temperature 10 - 12 degrees C.

Best served with hors d'oeuvres, light openers, fish or egg-based dishes.

Favole
Indicazione Geografica Tipica

Grape Blend: 70% Chardonnay - 30% Pinot Nero.

System of working: white vinification of the Pinot Nero grapes through a very soft pressing to avoid decoloming. Chardonnay is fermented in wood; Pinot Nero in stainless steel.

Organoleptycal characteristics: light straw yellow colour. The smell reminds both fruit and flower, not really fresh but intense and important. Characteristic fragrance with a slight vanilla scent, dry taste, sapid, austere. The taste is harmonic, bodied, full with the right acidity.

Culinary suggestions: white meats, scrambled eggs, fish and light cheeses, light pastas, hors d'oevres.

Serving temperature: slightly chilled.

Casaleggio Brut
V.S.Q.P.R.D. Martinotti Method

Sparkling wine. Black Pinot Nero grape rendered sparkling with the Martinotti method.
Light yellow colour with brilliant reflections; pleasing, typically fruity perfume; dry, fresh, pleasant taste.

Serving temperature is 8 degrees C.

Excellent aperitif or wine for the entire meal.

Castelrotto Brut
V.S.Q.P.R.D. Talento Method

Grapes of provenience: Pinot Nero.

Working process: harvest in wooden box and soft pressing grapes. Cold, physical decoloring and decanting process; primary fermentation with controlled temperature and selected eats. Re fermentation in bottle. The wine lies on yeasts for three years before the pouring of.

Organoleptycal characteristics: persistent and very fine perlage; straw yellow colour; intense smell, important, ethereal, with a pleasant reminiscence of yeasts and bread crust. Dry taste, harmonic, very good body, slightly acid.

Serving temperature: 8° degrees C.

Casaleggio Brut Rosé V.S.Q.P.R.D. Martinotti Method

Light pink color; perlàge fine and persistent; sweet flower scent and lightly spice.

harmonious taste thanks to the very balanced natural sparkling with the structure.

Serving temperature: 8°-10° C.

Best served with crustaceans, fish cooked on the oven, delicate fish-soup and red meats.