Grapes grow in three vineyards with moderately alkaline soils of clay and limestone at an altitude of between 160 and 250 m a.s.l.
The vineyards, known as “Villa”, “Inferno”, and “Colombaia”, are about 20 years old, at the top of their productive balance.
Planted along the maximum gradient of the slopes, vines have South – South/East exposure and are cordon spur-pruned trained.
Autumn green manure with mixed crops helps in yield management and in improving soil’s 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.
Vineyards are subject to pre-harvest analysis where grapes and pips are regularly tasted in order to check the optimum phenolic ripeness, pH and sugar content.
Temperature controlled fermentation with indigenous yeasts takes place in stainless steel tanks with maceration on the skins for about 20 days (at max. 26°C).
Only free-run juice is used in the making of the wine. Malolactic fermentation occurs in wood followed by an aging period of at least 12 months in 1,500-litre Slavonian oak barrels with lees preserved as long as possible by frequent, soft bâtonnages.
Before bottling wine undergoes a gentle fining and filtration.

Chianti Classico Poggio Torselli nicely complements all meat dishes and vegetable soups (like those of the traditional Tuscan cuisine: ribollita, pappa al pomodoro and acqua cotta).
It is excellent paired with hearty fish recipes, cheese, cold cuts and spicy food. Ideal serving temperature is 16 °C.

Since 2017 Poggio Torselli has adopted organic farming methods and biodynamic viticulture practises.