Grapes were harvested slightly over-ripe. After the berries were crushed, maceration on the skins took place for a period of approximately 13 days in stainless steel tanks with gentle pump-overs and délestage (rack and return). During this phase, the wine completed alcoholic fermentation at a controlled temperature that did not exceed 27 °C (81° F) and was then transferred into French and Hungarian oak barriques where malolactic fermentation occurred. Torcicoda was aged for approximately 10 months in barriques and additional 6 months in the bottle before being released.
Torcicoda is an intense ruby red color with light violet hues. On the nose, dominant notes of red fruit, black cherries, and plums merge with spicy sensations of licorice, vanilla, and tobacco. Its entry on the palate is soft and generous with good structure sustained by an elegant tannic texture. It closes with a long, persistent finish accented by a pleasant aftertaste of liqueur cherries.