The grapes are grown on moderately alkaline soils of clay and limestone in three different vineyards, which derive from the development of the fluvial terraces of River Greve not far away. The vineyards known as “Villa”, “Inferno”, and “Colombaia”, which lie at an altitude of between 160 and 250 m a.s.l. are about 20 years old, which means they have reached a complete productive balance. South – South/East exposed rows of vines are arranged along the maximum gradient of the slopes. The vine training system adopted is the cordon-trained spur pruned. Autumn green manure crops of different kinds are grown to serve as a soil amendment improving its structure and hydrological stability. Average annual production: 40 hl/ha – 70,000 bottles

Carefully selected grapes are hand-picked into small crates during the third decade of September. The grapes of each vineyard are sampled periodically before harvest to check how the levels of sugar, flavour compounds and pH have progressed. Temperature controlled fermentation with indigenous yeasts takes place in stainless steel tanks with maceration on the skins for about 20 days (max. 26°C). After the free-run juice is racked it undergoes malolactic fermentation in wood followed by an aging period of at least 12 months in 1,500-litre Slavonian oak barrels. During this period the lees are preserved as long as possible by frequent stirring. Before the wine is bottled it undergoes clarification by means of natural albumin and fine filtration.

Chianti Classico Poggio Torselli nicely complements all meat dishes (white and red) and the soups of the traditional Tuscan cuisine (ribollita, pappa al pomodoro, and acqua cotta). It is excellent paired with stylish fish dishes (cacciucco Livorno style) and modern ethnic cuisine, especially Indian and Chinese, and Sushi. 16°C is the ideal serving temperature.

Since 2017 Poggio Torselli is conducted under organic farming methods and grows its grapes following principles of biodynamic farming