The Torchiato is “a wine of fine quality, bitter-sweet, rich in alcohol, very tasty”, which is obtained from raisined grapes and then “torchiate” (pressed) during the Easter week; this is why it is also called “Vin Santo”.

The method, laborious, is handed down with passion from father to son.
The bunches of white grapes verdiso, boschera (grape almost unobtainable elsewhere) and Glera, but also small additions of Bianchetta, are harvested ripe, but not too much from the hand delicate women; then hung by means of strings or stretched out on straw mats in dry ambients and well airy, taking care to remove the berries broken or attacked by mildew.

For the pressing at Easter, it proceed by destemming the bunches by hand and then press the withered grape. The must obtained is left to decant for delete the solid parts, after which is fermented slowly in oak and acacia wood barrels not completely filled so that the wine oxides in contact with the air, and in small part it scatter. The oak barrels absorb about 10-12 liters of wine and are used for about 10-12 years.

On 2 August, that for ancient pagan symbolism, is the feast of men (the day dedicated to manhood), the men proceed to the rite of tasting of the new Torchiato, intended a last step in cask (this times completely filled) until next spring, wherein it is bottled.

There are currently several producers, both individual or reunited together.

Fasi di realizzazione del Torchiato

History of Torchiato di Fregona

Storia del Torchiato

According to tradition, the origin of the Torchiato dates back around the seventeenth century, when a farmer of the fraction of Ciser, due to a bad trend of a crop year, had thought to put the bunches of grapes in an ambient that allows them to achieve an adequate degree of ripeness. Obtaining after pressing and subsequent fermentation, a sweet wine with a high alcohol content.
Since then the production of Torchiato it has extended to the whole area of Fregona until the foundation of a protection consortium that has permitted to enhance in value it beyond that qualitatively also commercially.

The term Torchiato derives from that ancient tool of cellar the “Torchio”, that is the winepress used for pressing the raisined grapes that crushed by other means of presser wouldn’t give a satisfactory must.

The “Torchiato” is a white wine, sweet, aromatic, produced from grapes of Glera for 30% (which brings to the wine the perfume), Verdiso for 20%, of Boschera for 25% (bearers of particular aroma that characterizes the wine), and the remaining 15% with grapes coming from white grapes, non aromatic, recommended and authorized by the province of Treviso.
The balance and the goodness of the wine, depend on the capacity of each individual farmer in dosing rightly the various grapes, it is in fact a secret that gives to tradition a certain charm.


From 100 kilos of grape yields about 20 liters of raisin wine that has an intense golden color, with hints of acacia honey or linden, dried fruit and vanilla notes; the taste is a perfect balance between the alcohol component (15%-16%), acidity and sugar obtaining the effect “sweet with a slightly bitter aftertaste” that is its main distinctive element.

It should be served at a temperature of 10-12°.

It is a rare wine, for meditation, to serve with dried cakes made with almonds, but can also accompany food more complex as blue cheeses.”

Abbinamenti Torchiato