Organic Is Now A Bit Tight

The story of La Torrazzetta begins in 1984, when Franco Fiori inherited the family farm from his father Carlo, who had owned the Torrazzetta property since the early twentieth century. Franco was not a career vigneron; he was a graduate in Construction Engineering from Milan Polytechnic, a man of science and structure. But when he inherited the farm in the early 1980s, he made a decision that would transform not only his life but the entire Oltrepò Pavese wine region: he chose to devote himself entirely to the land, to the ever-growing care of wine production, to the preservation of the territory, and to local production. And he chose to do it organically — at a time when the word "organic" was virtually unknown in Italian viticulture, considered by most with distrust, as something strange, hazardous, unnecessary, and risky.

The motivation was both philosophical and deeply personal. Franco and his wife Gianna — a former mathematics teacher in high schools — lived in the heart of the countryside, and their three small children spent their days playing in the vineyards and fields. The decision to convert to organic was not merely about producing healthier wines or safeguarding the terrain; it was about protecting the health of their own family, ensuring that the soil their children ran through was free of synthetic chemicals, that the air they breathed was clean, that the water they drank was unpolluted. Gianna became the heart and soul of Torrazzetta, dedicating herself to the ambitious project alongside her husband and managing relationships with customers and companies with the warmth and precision that defined the estate's character.

For decades, the Fiori family tended their vines with the patience and rigor that only a small-scale, family-run farm can afford. They faced skepticism from neighbors, challenges from pests and diseases that conventional farmers controlled with chemicals, and the constant pressure of lower yields that organic farming demands. But they persisted, guided by a belief that the health of the land and the authenticity of the wine were inextricably linked. Year by year, they improved the quality of their wines, thanks to the continuous efforts of family members and the assistants who supported them and still work with them today. What began as a "folly" became a foundation — the first stone in what would become a regional movement toward organic and natural viticulture.

Today, the estate is managed by the next generation: Paolo, the first child of Franco and Gianna, is passionate about the countryside, the vineyard, and the vintage, and currently works in the kitchen of the agritourism restaurant, using ingredients from the farm's organic garden to pair with Torrazzetta wines. Sergio, the second-born, is dedicated to the management of the company and is particularly responsible for the vineyard, the winery, and the organic garden, together with his father. Giulia, a graduate in industrial design from Milan Polytechnic, helps run the family business, especially the agritourism services, client contacts, and the development of marketing and communication. Together, they have pushed the philosophy even further: "Organic is now a bit tight for us," they declare. "Our wines can now be defined as Natural." This is not a rejection of their heritage; it is an evolution of it — a commitment to even healthier wines, greater safeguarding of the territory, and the continued protection of the environment and the health of their customers.

At La Torrazzetta, the cellar philosophy is one of patience, tradition, and minimal intervention — a natural extension of the organic farming practiced in the vineyard since 1984. The Fiori family believes that the best wine is made by allowing nature to do its work, with the vigneron's role limited to guiding rather than controlling. The winemaking process is designed to preserve the purity of the fruit: grapes are crushed within 2–3 hours of harvesting, fermentation occurs at controlled temperatures, and the wines are left to refine on their own fine lees for several months in temperature-controlled stainless steel tanks. For wines destined for ageing, refinement takes place in French oak barrels of second or third passage (225L) for 12 to 36 months, depending on the type of wine. The result is a portfolio of wines that are honest, traditional, and deeply expressive of the Oltrepò Pavese terroir — from the rustic "Curmà" Croatina to the elegant méthode classique sparkling wines.

The techniques are demanding, traditional, and deeply rooted in the history of the Oltrepò Pavese:

Harvest & Selection: All grapes are meticulously hand-harvested from the estate's organically farmed vineyards. The Fiori family monitors each vineyard daily in the weeks leading up to harvest, tasting berries and waiting for the moment when phenolic ripeness, sugar concentration, and acid balance align. The harvest is selective and careful — only the finest bunches are chosen, and they are transported quickly to the cellar to be crushed within 2–3 hours. This rapid processing is crucial for preserving freshness and preventing oxidation. Every year, only the best of the production is destined to be bottled — a total of 25,000 to 30,000 bottles, depending on the vintage. The rest is sold in bulk or used for other purposes, ensuring that every bottle that bears the Torrazzetta label meets the family's exacting standards.

"Curmà" — The Unfiltered Croatina: The "Curmà" is La Torrazzetta's flagship red — a pure Croatina (locally known as Bonarda) that embodies everything the estate stands for: tradition, authenticity, and unwavering respect for the grape. The grapes are hand-harvested in mid-to-late September, destemmed by soft crushing, and decanted into stainless steel tanks for fermentation at a controlled temperature of less than 25°C. Maceration of the skins lasts about 14 days, carried out with punching down and periodic repassing to extract color, tannins, and aromatics without overwhelming the wine's natural freshness. Malolactic fermentation occurs in the tank in the spring following vinification. The wine then ages for 18 months in stainless steel and a minimum of 6 months in the bottle before release. Crucially, the Curmà is **not filtered** — a deliberate choice that preserves the wine's natural texture, flavor layers, and living energy. The result is an intense red, fruity and fragrant, dry, rightly tannic and full — "the wine of our grandparents," as the family describes it. It is proof that Croatina, when handled with patience and respect, can produce wines of genuine depth and character.

Barbera — The Vibrant Red: The estate's Barbera is produced with the same meticulous care as the Curmà. The grapes are hand-harvested, fermented at controlled temperature, and aged in a combination of stainless steel and second-passage French oak barriques. The result is a wine of vibrant acidity, red fruit character, and a freshness that makes it immediately approachable yet capable of ageing. Cherry, plum, spice, and a distinct earthy undertone speak of the clayey-marly soils beneath the vineyard. It is the lively, joyful face of the estate's red philosophy — a wine for the table, for the moment, for the pleasure of drinking something honest and alive.

White Wines — Pinot Grigio, Chardonnay, Riesling: La Torrazzetta produces a range of white wines from varieties that thrive in the Oltrepò Pavese climate. The Pinot Grigio is fresh, mineral, and immediately drinkable — a wine of citrus, almond, and a crisp, clean finish. The Chardonnay is richer, more structured, with notes of white peach, vanilla from careful oak ageing, and a creamy texture that speaks of the fine lees contact. The Riesling — a rarity in the Oltrepò — is aromatic, petrol-tinged, and capable of surprising complexity, proving that the region's clayey soils and continental climate can support this demanding variety when handled with expertise. All whites are fermented at controlled temperatures and aged on their fine lees, developing texture and depth without losing freshness.

Méthode Classique Sparkling Wines — "Aurora" & "Aurora Noir": La Torrazzetta is one of the few wineries in the Oltrepò Pavese to directly carry out all phases of sparkling wine production: drafting (bottling), refermentation in the bottle, aging on the lees, manual remuage, disgorging, dosing, and packaging. The "Aurora" is a white sparkling wine — likely based on Pinot Nero or Chardonnay — that undergoes traditional method production with extended lees ageing, resulting in a wine of fine persistent mousse, autolytic complexity, and elegant structure. The "Aurora Noir" is a rosé or blanc de noirs sparkling wine from Pinot Nero, with a delicate pink hue, red berry aromatics, and a crisp, mineral finish. Every 12 months, all bottles of sparkling wine are stirred and reconnected to encourage the further mixing of the yeasts and improve their refinement. This is not industrial sparkling production; it is artisanal craftsmanship, carried out by hand, with patience, and with a deep understanding of the méthode classique.

Dessert & Meditation Wines: The estate also produces sweet and meditation wines — passiti or late-harvest expressions that showcase the concentrated, dried fruit character of grapes left to desiccate on the vine or in controlled conditions. These are wines of extraordinary depth and richness: honeyed, complex, with notes of dried apricot, fig, and candied citrus. They are not merely dessert wines; they are contemplative wines, meant to be sipped slowly, savored, and paired with aged cheeses, foie gras, or simply good conversation.

Sustainable Packaging & The Cantina del Pellegrino: The estate's commitment to sustainability extends beyond the vineyard and cellar to the bottle itself. For its still wines, Torrazzetta exclusively uses stoppers from Nomacorc — the world leader in cork alternatives. The Select Green wine stopper is the first in the world to leave no carbon footprint, fully biodegradable, obtained from renewable bio-polymers extracted from sugar cane. It allows a continuous and controlled flow of oxygen, enabling the wines to develop for many years without any loss of quality. The estate also dedicates itself to the recovery of discarded barrels, reusing them as decorative elements — both in their original state and imaginatively modified into furniture and furnishings — and the recovery of everyday objects from early rural farming culture to preserve the memory of times gone by. Next to the winery is the "Cantina del Pellegrino" — the Cellar of the Pilgrim — a beautiful space created from the staves of old barrels, where visitors can enjoy breakfast, coffee breaks, tastings, and direct purchases of the estate's products.

Ageing & Bottling: The estate's approach to ageing is deliberately patient and traditional. After fermentation, the wines are left to refine on their own fine lees for several months in temperature-controlled stainless steel tanks — a period that develops texture, complexity, and a creamy mouthfeel. Wines destined for ageing subsequently refine in French oak barrels of second or third passage (225L) for a period of 12 to 36 months, depending on the type of wine. There is no new oak dominance — the family uses only second and third passage barrels to avoid overwhelming the wines with toast or vanilla. The wines are bottled without filtration, preserving their natural character and living energy. The result is wines that are pure, honest, and unmistakably Torrazzetta — alive, evolving, and deeply rooted in the Oltrepò Pavese terroir.