La Torretta is an organic and biodynamic wine producer. We make four white wines Bolle di Grotta, Torretta, Castagna, Zia Malva using only our own grapes. Our vintage is composed of Malvasia and Trebbiano, the most common blend in our area Castelli Romani. The vineyard is located in Valle Marciano a circular valley just below Grottaferrata at about 300 meters above sea level. It is well documented that the valley has hosted winemakers since the Ancient Roman.

The geological site of Valle Marciano is on the side of the big Latium Volcano, the soil is made up of welded lapilli-tuff, a pyroclastic rock, called Valle Marciana tuff and you can see it while visiting the wine cellar. La Torretta has a long wine tradition behind it, and it has been in the family for generations.

Our wine is stored in a typical wine crypt, common in the area of Frascati and Grottaferrata (the crypt is shaped like a tunnel with carved lateral cavities for storing the wine barrels). Using caves is a timeless way to store wine and is environmentally friendly, naturally keeping the temperature at a constant (14-15° C) all year around. The origin of the crypt is probably a Pozzolan cave, used for Roman Construction.

In the past the wine wasn’t bottled but brought by horses or mules in chestnut barrels into the city of Rome. The chestnut trees still grow in the forests on Mount Tuscolo. The wine was then served directly from the wine barrels in local taverns or “Osteria” located in every quarter of the city. Our vineyard faces the southwest, at sunset you can see the sun go down over the Tyrrhenian sea. The see breeze and the volcanic soil gives a minerality and a salty hint to our wines.

We’ve been applying a biodynamic agricultural approach in the vineyard for seven years, overseen by Michele Lorenzetti, an important oenologist in Italy. Our aim is to explore and recover the immense historical wine tradition of this land using respectful agriculture and having a minimal impact on the environment.

We use 500P to restore and improve the soil and 501 during spring and summer to help each vine to grow healthily and impart the characteristics of biodynamic farming into the wine, we have also reduced the use of copper and sulfur to a minimum quantity.

We believe that making wine should respect nature and the local biodiversity. The entire process of winemaking is filled with microbiology; fermentation is a complex expression of life, fungus and bacteria cooperating, spontaneously transforming the grape mash into wine, every year producing something unique. We strive to make honest wine, that, once poured into a glass can communicate where it was grown and when.