Torre a Cona
Chianti Colli Fiorentini, Tuscany
As one of just 27 wineries within the Chianti Colli Fiorentini DOCG, Torre a Cona is truly Florance’s own. It produces wines exclusively using fruit from their 20-hectare vineyard holdings. Half of the estate is dedicated to the production of olive oil and hospitality, providing rural accommodation to visitors eager to experience the natural and culinary riches of Florance.
Vineyard management and winemaking practices focus on accentuating the varietal character of the fruit. The resulting wines are supple, elegantly balanced, and extremely long-lived. The Torre a Cona vineyards present unique characteristics allowing the production of international and especially native varieties; including a seriously good Sangiovese made from the best grapes, a Colorino blend, a tribute to the local area, Trebbiano Toscano and Malvasia Bianca.
The Torre a Cona wine estate stands atop the Florence hills, only 10 kilometres from the birthplace of the Italian Renaissance. Owned by the Rossi di Montelera family, the 18th-century villa looms over the surrounding Chianti vineyards and olive groves. It is one of the great historic estates in the heart of Chianti, dating back to 1066 AD and was restored over the course of centuries.
Ludovica, Leonardo and Niccolò, the owners and descendants of the Rossi di Montelera family who brought the estate back to life from Second World War ruin, now oversee the 20-hectare vineyards and epicurean estate. A combination of favourable factors contributes to the Torre a Cona wines’ lustre – the vines, planted between 300 and 410 meters above sea level, grow on limestone-dominant soils locally known as Alberese, and their varying aspects impart sublime qualities to each wine.
The Torre a Cona vineyards, two of which produce the Riservas we offer in our portfolio, present unique characteristics resulting in exceptional wines; only the best Sangiovese grapes are selected, along with Colorino, Trebbiano Toscano and Malvasia Bianca, all local staples. One can tribute vine age, varying elevation, aspect, and geology for each variety’s ability to express itself genuinely.
2020 Chianti Colli Fiorentini
The Chianti Colli Fiorentini is made from Sangiovese (90%) and Colorino (10%) grapes that ripen slowly due to the relatively high altitude of the vineyards. The fruit grows at an altitude ranging from 300 to 330 meters above sea level. Colorino made a brief resurgence in the 1980s, when winemakers likened it to Cabernet Sauvignon for its thick skin capable of higher phenolic concentration. It’s commonly grown throughout Tuscany, where it now plays second fiddle to Sangiovese. However, it’s praised for its dark colour and therefore used as a colouring agent in red blends. The result is opulent yet sophisticated and balanced.
Winemaking:
The fruit was naturally fermented and macerated on skins for 14 to 15 days at controlled temperature in stainless steel, including pump overs and daily punch downs. 30% of the wine is aged in 50hL barrels for about 8 months, while the remainder was aged in stainless steel.
Tasting Notes:
It has an iridescent ruby red colour and an elegant nose exuding deep dark blackberry and blueberry scents, entwined with sweet spice and floral notes of lavender and rose. It has a sumptuous palate filled with blackberry, black cherry, a perky acidity, tart lilli pilly and powdery black tea leaf-like tannins.
2018 Chianti Colli Fiorentini ‘Badia a Corte’ Riserva
The fruit hails from the Badia a Corte vineyard, which sits at an altitude of 370 meters on Alberese soil. Planted some 30 years ago, it’s the oldest vineyard on the estate. Torre a Cona’s winemaking and vineyard practices are faithful to Sangiovese’s varietal character. This results in wines that are supple, beautifully balanced, and long-lived.
Winemaking:
The fruit was hand harvested, destemmed and crushed. It was naturally fermented and macerated on skins for 7 days at controlled temperature in stainless steel tanks, including regular gentle pump overs and daily punch downs. After full malolactic conversation, the wine was racked. 30% of it was aged in large 50 hl oak barrels and 70% in stainless steel for 24 months.
Tasting Notes:
The Badia a Corte Chianti Colli Fiorentini Riserva has a bright ruby red hue to match the intense aromas of cherry kirsch, blackberry, and rich milk chocolate, complemented by notes of vervain, sage, and lavender. The palate is full and rich yet focused with a sharp acid line, a lovely red apple skin flavour, lingering earthy undertones and powdery tannins.
2018 Chianti Colli Fiorentini ‘Terre di Cino’ Riserva
This wine is made from the best Sangiovese grapes grown in the best parcels on the estate. Their altitude ranges from 330 to 370 meters above sea level and yields are kept to 4 tons per hectare. Together with the Badia a Corte, the Terre di Cino is finely attuned to emphasize the cohesion with the territory and reinforce Torre a Cona’s commitment to the DOCG through its best wines to date.
Winemaking:
The fruit was hand harvested, destemmed, and crushed. It was naturally fermented and macerated on skins for 7 days at controlled temperature in stainless steel tanks, including regular gentle pump overs and daily punch downs. After full malolactic conversation, the wine was transferred to large 50 hl oak barrels where it was aged for 24 months.
Tasting Notes:
Here’s a wine with a bold and complex charm. It has intense ruby red hues, distinctive wet clay, fresh rose petal and sweet strawberry and cream scents upon first smelling it. It doesn’t stop there, though – refreshing spearmint and raspberry aromas emerge, along with subtle leather, fresh tobacco, and spice characters. It has a striking palate, eliciting sweetly fruited flavours, furry tannins, and a refreshing acidity.