San Torpé

The Protected Designation of Origin "San Torpè" includes white and rosé wines, as well as Vin Santo and some single-variety products, such as Chardonnay, Sauvignon, Trebbiano and Vermentino.

Grapes

The white “San Torpè” is produced with grapes from vineyards composed, for at least 50%, from “Trebbiano Toscano” vine. In the case of rosè, the same percentage is required for Sangiovese. In the “Vin Santo” and “Vin Santo Riserva”, on the other hand, we use “Trebbiano Toscano” and “Malvasia Bianca”, either alone or together, always with a minimum 50% share. Finally, the variants with indication of the vine require that this represent 85% of the total grapes. In all types, it is always permitted to use other similar berry varieties, suitable for cultivation in Toscana, if they are not beyond the quota limits provided.

Physicochemical and Organoleptic properties

In the White wine (11% vol.) the color is straw yellow, with different degrees of intensity, the smell is characteristic, winy and lively and is combined with a dry, delicate and harmonious flavor. Rosè (11% vol.), on the other hand, has an appearance that varies from pale pink to cherry and releases a vinous and delicate aroma, enhanced by fruity notes; the taste is dry, fresh and harmonious. The tonality of Vin Santo (16% vol.) is extremely pleasant, ranging from golden to intense amber, associated with an ethereal, intense, aromatic and characteristic aroma and a taste that ranges from dry to sweet, warm, harmonious, velvety and with a typical aftertaste. The single-varietal varietals have further peculiarities, due to the vine of origin, which are described in detail in the product specification.

Grape production area

The production area is almost entirely within the province of Pisa and covers the province of Livorno only in correspondence of the territory of the municipality of Collesalvetti.

Specificity and historical notes

The winemaking tradition of the "San Torpè" area has ancient roots and, over the centuries, the techniques of cultivation and winemaking have been handed down from generation to generation, always enriched with new insights.