Description
The Torgiano PDO is reserved for the following types of wine: White, Red, Rosé, Spumante, Late Harvest and Vin Santo. The Designation also incorporates numerous grape variety specifications.
Production Area
The production area of Torgiano PDO is within the entire territory of the municipality of Torgiano in the Province of Perugia, in the Umbria region.
Description of product typologies
Torgiano PDO Bianco is straw-yellow, varying in intensity; the nose reveals fragrances of wild flowers and baked apple; it is fresh, sapid and pleasantly acidulous on the palate. Torgiano PDO Rosso is ruby red; the nose offers delicate fragrances of red balsamic fruit; it is dry, harmonious and full-bodied on the palate. Torgiano PDO Rosato is soft salmon-pink; the nose offers sensations of fresh fruit; it is dry and lively on the palate. Torgiano PDO Spumante is straw-yellow and has a delicate perlage; the nose is fresh with yeasts and floral hints, revealing fruity notes in the background; it is dry, elegant and harmonious on the palate, with faint hints of apple and hawthorn. Torgiano PDO Vendemmia Tardiva ranges from intense straw-yellow to amber; the nose displays fragrances of dried fruit and honey; it is sweet and fresh on the palate, and extremely persistent. Torgiano PDO Vin Santo is golden yellow, at times tending towards intense amber; the nose offers fragrances of dried fruit, varnish and honey; it is warm, mellow and sweet on the palate. Torgiano PDO Rosso (Rosso di Torgiano) wines can be released for consumption from December 1st of the year following that in which the grapes were produced, after they have been matured in wood for a minimum period of six months. The gasification of Torgiano PDO Spumante wines must be obtained through the traditional method (fermentation in the bottle), with at least two years on the lees. Grapes used for the production of Torgiano PDO Vendemmia Tardiva wines must be dried on the vines until they have obtained a minimum natural alcohol level of 14% vol. Torgiano PDO Vin Santo must be made with carefully selected grapes that have been dried on the vines or in suitable environments, while vinification must take place in wooden kegs with a capacity of no more than 400 litres. Torgiano PDO Vin Santo wines must be aged for a minimum period of 36 months, of which at least 24 months must be in wooden recipients; the wine cannot be released for consumption before November 1st of the third year following that in which the grapes were produced.
Geographical and sub-area specifications
Torgiano PDO wines may use the geographical term Umbria.
Grape variety specifications
The Torgiano PDO may display the following grape variety specifications. From white grape varieties: min. 85% Chardonnay, Pinot Grigio, Riesling Italico, pure or with the addition of similarly-coloured unaromatic grapes originating from other grape varieties suitable for cultivation in the concerned area, max. 15%. From red grape varieties: min. 85% Cabernet Sauvignon, Pinot Nero, Merlot, pure or with the addition of similarly-coloured unaromatic grapes originating from other grape varieties suitable for cultivation in the concerned area, max. 15%. The characteristics of the colour, fragrances and flavour of each specification are those typical of the grape variety and terroir of origin. Merlot di Torgiano PDO, Cabernet Sauvignon di Torgiano PDO and Pinot Nero di Torgiano PDO wines cannot be released for consumption before December 1st of the year following that in which the grapes were produced.
