Torcolato is a dessert wine produced in the Breganze DOC area, on the hills stretching from Thiene to Bassano del Grappa (in the province of Vicenza). It is made with Vespaiola, Garga-nega and Tocai grapes left to dry from harvest time until December.
The name comes from the peculiar grape drying technique: the bunches are tied together with a string, twisted (in the local dialect “torcolato”) so as to make long plaits, then left to hang from loft beams.
As they dry, water evaporates from the grapes, favouring the growth of Botrytis Cinerea (“noble rot”), which enhances sugar concentration and helps create scents and aromas of high organoleptic value.
In December the grapes are pressed: 100 kg. grapes yield just 25 litres of very sweet must, to be put into oak casks after fermentation. It will turn into a gold yellow wine, with an intense aroma of honey, ripe fruit, raisins, figs and dry apricots.