Grapes from this wine are dried for 15 days before pressing in order to concentrate their flavors, then fermented in stainless steel. Aromas of figs, dates and grilled plums lead to surprisingly refreshing flavors of dried strawberries, macerated cherries and cooked cranberries with a dab of baking spices and chocolate-covered figs.

 

Importer Doug Polaner works with the Botter family to produce an exclusive group of wines for the US market.  Carlo Botter began selling local Veneto wines in barrel and demijohn in 1928.  In 1950, his sons began bottling wine and expanded the geographic reach of the family firm.  Today, the company has expanded greatly, owning vineyards and wineries in several regions of Italy as well as working closely with local growers and winemakers.  The third generation has taken up the challenge of making private label wines, and Botter makes several wines for Polaner: Per Ora Prosecco, Il Conte Montepulciano d’Abruzzo and Pinot Grigio, Calea Nero d’Avola, Torre Rracina Nero d’Avola, Borgo del Mandurlo Primitivo, and Tratturi Primitivo.

 

Torracina is made in the style of a Veneto Amarone using the Nero d’Avola grape.  The grapes are grown at well-ventilated higher altitude sites and harvested late (October) to ensure full ripeness.  The fruit is dried for about 15 days, until it loses half its weight, concentrating the juice and flavor.  Grapes are then pressed and fermented in stainless steel.  The resulting wine ages in tank and new and used oak barrels.  The use of the appassite (drying) technique produces a dense, concentrated, but supple wine.