La Torre

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The Anania family originally comes from Calabria in the south of Italy where they farmed for many years producing a fine “bufala mozzarella” among other agricultural products. Giuseppe Anania, the father of Luigi Anania, the present owner and producer of the wines of La Torre, purchased the La Torre property in 1976. The estate is located in the commune of La Sesta, approximately 8 kilometers south of Montalcino in the highest altitude section of the Brunello appellation, quite near to the lovely village of San Angelo in Colle. The first vintage at La Torre was the fabled 1982 which set a fine precedent for the future work.

The estate comprises 36 hectares of which 5.6 hectares are devoted to the vine. The vineyards are planted almost entirely to the Sangiovese Grosso grape and have a full southern and southwestern exposure. Small parcels of Ciliegiolo and Alicante complete the mix of grape varieties. Wines from three appellations are produced: Brunello di Montalcino, Rosso di Montalcino, and Rosso di Toscano and Rosso di Toscano “Ampelio”.

The vineyards, at approximately 1500 feet above sea level, are divided into four squares and are harvested, by hand, separately in late September through early October under normal conditions. All grapes are destemmed prior to fermentation. Only indigineous yeasts are used. All wines at the estate are bottled by gravity and are not filtered.

Anania-Brunello The Brunello di Montalcino: is fermented in stainless steel for three weeks. It is then racked into large barrels (“botte” made by Gargalotto and of Slavonian origin) and left to age in cask for forty-two months. A small part of the wine (approximately 17%) destined for Brunello status spends 12 months in small barrel. The wine for the Brunello is selected from the oldest vines and the most well-positioned vineyards. Annual production of Brunello is approximately 1,000 cases. In the finest of vintages, La Torre will produce a limited amount of Brunello di Montalcino Riserva which will age for 48 months prior to bottling.
Anania-Rosso-di-Montalcino The Rosso di Montalcino: is aged for 18 months in large oak casks of French origin with about 10% of the ultimate cuvée being aged in small French barrels. The vines for this wine also face full-south. One thousand or so cases of the Rosso di Montalcino are produced annually. Certified Organic 2015
Anania-Rosso-Toscana The Rosso di Toscano: produced exclusively from the Sangiovese grape, is selected from those parcels the vines of which tend to produce a less tannic wine. This wine is not aged in oak and is bottled relatively early with a brief period of bottle aging before release.
Anania-ampelio The Rosso di Toscano Ampelio: is a blend of Alicante (40%), Sangiovese Grosso (30%) and Ciliegiolo (30%). After fermentation it is aged for 12 months in small oak casks; then bottled without filtration. This cuvée was created by Luigi Anania for the first time in the 2007 vintage and is a reflection of his particular approach to, and understanding of, the historical basis for the terroir of this specific and special zone of Brunello. Certified Organic 2015
anania-la-torre-brunello-riserva Brunello di Montalcino Riserva: La Torre’s Riserva is simply a selection based upon Luigi’s continual tasting amongst the various lots of Brunello to determine whether, and to what extent, there is something therein that will stand on its own as capable of making a statement distinct and more complex than the overall Brunello blend. So, there is not a systematic isolation of a particular vineyard site nor must the vines be of a particular age. The lot, when selected, is then aged in large barrel for six months or more beyond the normal aging of the Brunello from the same vintage and is then bottled, as is always the case at this estate, unfined and unfiltered.
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Domaine NameAnania Luigi and Giuseppe
Family/Owners NameAnania Luigi and Giuseppe
How many years has the family owned the domaine?Since 1976
How many generations?Two generations
How many hectares of vines are leased?The vineyard is 5.6 hectares and belongs to the Anania family
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? Our winery is undergoing an organic conversion. The first organic wines will be Rosso di Montalcino 2015 ed Ampelio 2015 (organic certification valid in Europe and the United States).  
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).The vineyard is managed organically; to eliminate pathogens, we use products with a minimum impact on the environment. We till the land with traditional methods
Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning?Hand harvesting; we use of a tractor to transport the crates of grapes. In the Summer, we do green harvesting, leaf-stripping and thinning of the bunches
How do you fertilize?The soil is fertilized with organic compost
Do you sell off any of your wine en vrac/allo sfuso?We neither buy nor sell grapes. For our wines, we only use our own grapes.
WINE 1Vino Brunello di Montalcino La Torre
GENERAL INFORMATION
AppellationVino Brunello di Montalcino La Torre
Cepage/UvaggioGrape blend : Sangiovese Brunello di Montalcino variety
% Alcohol by volumeabout 14%
# of bottles producedabout 14,000 bottles
Grams of Residual Sugar1 gram per liter
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsName of the vineyard: La Torre, vigna nuova (new vineyard), vigna vecchia (old vineyard)
Exposures and slope of vineyardsSouth-West
Soil Types(s)Soil composition: medium-textured soil with an abundance of stones (pietraserena, limestone, galestro).
Average vine age (per vineyard)Average age of the vineyards : the old vineyard is 40 years old, the new vineyard is 15 years old
Average Vine Density (vines/HA)Plant density: 4,400 plants per hectare in the new vineyard, 2,200 plants per hectare in the old vineyard.
Approximate harvest date(s)harvesting is between the end of September and the beginning of October.
WINEMAKING/CELLAR INFORMATION
whole cluster, % destemmed, % Fermentation: vessel type and size. Duration of contact with lees. Select or indigenous yeast?Stems are removed from the bunches. Fermentation in steel and oak containers. The time of contact with the skins is approximately 20 days. All natural fermentation, thanks to the natural yeasts in the grapes. We have never used artificial yeasts.
Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationWe use a traditional vinification process, which means that there is a long period of contact with the skins, fermentation occurs thanks to the grape yeasts, the temperature of the fermenting must is carefully monitored and if it gets too high, we lower it by moving the must and separating it from the skins for approximately 24 hours. Malolactic fermentation occurs naturally and continues slowly until December.
Elevage: vessel type(s) and size(s)Ageing takes place in large Slavonian oak barrels for approximately three and a half years. The capacity of each barrel is four thousand kilograms. Only 10 per cent of the wine ages in barriques.
Duration of elevageapproximately three and a half years.
Duration of bottle ageing before release to US marketapproximately three and a half years.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?We use a very limited amount of sulphites - on a small quantity on the grapes and a very small quantity at the end of the ageing process in the barrels. In the final product, we keep the sulphite content below 20 milligrams per liter.

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