HISTORY OF DOMAINE: The Anania family originally comes from Calabria in the south of Italy and owns a farm that produces "bufala mozzarella" as well as other farm products. Luigi Anania, the owner and winemaker at La Torre, purchased this property in 1977. The estate is located in the commune of La Sesta, approximately 8 kilometers south of Montalcino, towards the town of San Angelo in Colle. The first vintage at La Torre was the fabled 1982 which set a fine precedent for the future work.

COMPOSITION OF DOMAINE: The original domaine was 5.5 hectares, but several years ago an additional 1.5 hectares of adjoining property was added. The vineyards are planted entirely to the Sangiovese Grosso grape and have a full southern exposure. Wines from three appellations are produced: Brunello di Montalcino, Rosso di Montalcino, and Rosso di Toscano.

METHOD OF VINIFICATION: The Brunello is fermented in stainless steel for three weeks. It is then racked into large barrels ("botte" made by Gargalotto) and left to age in barrel for three years. The wine for the Brunello is selected from the oldest vines and the most well-positioned vineyards and is bottled without filtration.

The Rosso di Montalcino is handled just like the Brunello but is aged in large barrels for one year instead of three.

The Rosso di Toscano, rarely produced, is from Sangiovese that produces a less tannic wine. This wine spends three months in small barrel before being bottled.