Description
Grape: Trebbiano and Grechetto
Soil: clayey, deep, capable of collecting important water reserves
Winemaking
produced exclusively with free-run juice obtained from soft pressing, after a brief cryomaceration it is vinified in stainless steel at controlled temperature (16-17°C/61-63°F). Kept on the fine lees until bottling and at low temperature during the entire process, including storage of the finished product until shipment.
At the table
In 1962: Scampi Cocktail. Vol au Vent with béchamel. Straw and Hay Tagliatelle. Chicken in Galantina with boiled potatoes, carrots and courgettes
In 2026: Pan nociato crostone with broad beans, pears and pecorino. Wholemeal strangozzi in smoked tench broth, chopped lemon. Marinated trout fillet, wild herbs and orchard tomatoes
Curiosity
The name of this wine is closely linked to that of the town of Torgiano. This derives from a tower present in Roman times and dedicated to the god Janus, then rebuilt in medieval times which is today its symbol, the Tower of Janus.
Torre di Giano 62 goes from the blend of Vermentino, Grechetto, and Trebbiano (introduced with the 2011 harvest) to one of Trebbiano and Grechetto, thus managing to show the origins of the denomination and the wine in a contemporary key.
The 62 indicates 1962, the first official harvest in which Torre di Giano was produced.
THE LABEL AND THE BOTTLE
The design has varied over the years, according to the graphic taste of the times, but has always recalled the territory: from the very first editions with the Torgiano tower, to the allegory of the grape harvest from one of the panels of the Fontana Maggiore of Perugia, by Nicola and Giovanni Pisano, 13th century, sealing the link between art and wine.
Over the years, the label has undergone revisions up to the current graphics, a common thread that takes us back to the origins with the number 62 recalling the first official production harvest and the green Renana bottle combined with the font recalling the first vintages of Torre di Giano.