Cantina di Torra

It was in the Moulin à Vent appellation in 2004 that Nicolas, as an apprentice, discovered the winemaking profession. From this experience was born the conviction to produce natural wines and to plant his vines at high density.

After being an intern for Antoine Arena, Muriel Giudicelli and head of cultivation at the Leccia estate for almost 10 years, he was able to produce his first wines on leased vines in 2007 and in 2012 on the first harvest from his plantation in Mursaglia. Since 2015, based in his cellar in Oletta, the Cantina di Torra, he has been cultivating a 16-hectare estate using organic farming. Each plot of vines is worked to produce a unique wine specific to its terroir.

The winemaking process is natural; only SO2 is used in limited doses, which are indicated on the label. Long aging periods are preferred.

The vines are cultivated with the utmost respect for the land; tilling is kept to a minimum to allow the soil to regenerate during the winter and prevent any form of erosion. Treatments using copper and sulfur are reduced; to date, copper doses have never exceeded 1.5 kg/ha/year.

The grapes are harvested by hand and placed in 500-liter crates to prevent crushing. The white grapes are pressed as whole bunches and very lightly settled to avoid excessive stripping. Natural fermentation can take over a month. After racking, the wine is aged for 12 months in a stainless steel tank on its fine lees for the Mursaglia cuvée and for 24 months for the extended aging process in a concrete egg. Bottling is carried out without filtration.

The red grapes are destemmed and placed in vats for a 48-hour cold pre-fermentation maceration. Fermentation begins naturally, and maceration never exceeds one month. Gentle daily pump-overs are performed to irrigate the cap; any form of extraction is prohibited in order to obtain elegant and easy-drinking wines. Racking takes place in 500-liter boxes to avoid the use of a pump. The red wines of the Mursaglia and Porcellese cuvées are unfiltered.

In 2016, the Lumiu plot yielded its first harvest, allowing for the production of a late-harvest Vermentinu called Malvasia Passitu. That same year, the estate doubled its size to 15 hectares with the acquisition of a 7.5-hectare lease in the magnificent Carcu terroir. The wines from these plots make up the Cantina di Torra range. In 2018, one hectare of Sciaccarellu was planted. Further plantings, always at high density, are planned.