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Il Torriano di F. Rossi Ferrini s.n.c. die Francesco Rossi Ferrini

Via Collina, 8, 50026 San Casciano (FI)

Telephone +39 055 8240013
Fax +39 055 8240013

Hall map

ProWein 2017 hall map (Hall 16): stand H50

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  •  Toscana

Our products

Product category: Toscana


Production Zone Chianti Classico, 150-310 meter above sea level.
Grapes Varieties Sangiovese 85% and Merlot 15%.
First Production 2012
Training System Runner System (5.000 Plants to hectare).
Yield Per Hectare 65 q. grapes to hectare.
Harvest Merlot middle september, Sangiovese middle october.
Vinification The Chianti Classico – La Sala is made by handpicked grapes which are then vinified at a set temperature at no more than 25 °C.
Ageing The ageing process lasts 12 months, half of the grapes are aged in a 38 hl. French oak barrel, the other half, in a steel barrel.
Bottle Ageing The wine is then bottled and left to age for a futher six months
Characteristics At the end of the process, the wine will have a
deep ruby red colour, intensely fruity, sharp with
florea elements resulting in a velvety taste, wich
is soft and fresh.
Food Pairing Ideal with local cuisine meat dishes such as
Florentine tripe, pork loin, roasted lamb and
Peposo all’imprunetina.

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Product category: Toscana


Production Zone 150-310 meter above sea level.
Grapes Varieties Sangiovese 85% and Cabernet Sauvignon 15%.
First Production 2009
Training System 5.000 Plants to hectare, Runner System.
Yield Per Hectare 45 q. grapes to hectare.
Harvest Sangiovese middle october, Cabernet Sauvignon
end october.
Vinification The Riserva – La Sala, only uses a selection of
the best grapes in the vineyard. Maceration
takes 3 weeks and is done in steel barrels at a
temperature of 30 °C.
Ageing Ageing lasts 18 months, half of the graps age
in French oak Barrel, the other half in French
Bottle Ageing Subsequently, 12 months ageing is continued
after bottling.
Characteristics Once it’s ready the wine wil have a deep ruby
colour, with a delicate dried fruit taste. It is
impressive and vibrant; the balanced tannin
taste makes it an ideal match for red meat dishes
such as Florentine steak.
Food Pairing Tagliata of Chianina beef and stewed boar.

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Product category: Toscana


Production Zone Chianti Classico, 150-310 meter above sea level.
Grapes Varieties Cabernet Sauvignon 50% and Merlot 50%.
First Production 2011
Training System 5.000 Plants to hectare, Runner System.
Yield Per Hectare 45 q. grapes to hectare.
Harvest Merlot middle september, Cabernet end october.
Vinification The “Campo all’Albero” – La Sala is made up of carefully handpicked grapes wich are
then macerated for three weks with a costant temperature of 30 °C.
Ageing Then is aged for 18 months in barrels made from fine grained slightly roasted French oak.
Bottle Ageing An additional 12 months ageing after the wine is bottled.
Characteristics The finished product has a deep red colour with a delicate smell of ripe fruit and spieces almost like incense.
It has rich and robust taste while still preserving a silky texture thanks to the tannin sweetness.
Food Pairing It is paired well with local meat such a Florentine beef stew, game, boar, deer and pig.

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About us

Company details

The Sala’s history dates back to 1260. It was under the name of Grande Terra Murata, owned by the Giandonati noble family. At the beginning of the 15th century, the land was sold theAcciaiuoli, in 1534 to the Grand Duke of Tuscany Alessandro De’Medici and finally to the Corsini family. Between 1981 and 2014, the property was owned by LauraBaronti, who together with Gabriella Tani, the oenologist, helped La Sala to become one of the most prominent wine companies of the Chianti Classico. In 2014 Francesco Rossi Ferrini makes a dream come true by creating wine and olive oil of superior quality in the beautiful area of San Casciano Val di Pesa in Tuscany. He already owned the Il Torriano farm – now also a beautiful farm stay – with its renowned Merlot and Sangiovese vineyards. The new estate has several fields at different altitudes and types of sun exposure; this guarantees excellent harvests even in toughest years. Today, 68 hectares (168 acres), belong to La Sala, of which 28 (70 acres) are dedicated to vines, 27.6 (68 acres) of these are part of the Chianti Classico. The vineyards have altitudes between 150 and 310 meters above sea level. In recent years, important investments have been made on the company, the winery and the vineyards have been modernised and upgraded to enhance the product and the brand.

The area and vineyards
The Torriano agricultural holdings is made of two separate entities. Il Torriano is located near the small village of Montefirdolfi, and La Sala near Sorripa. Both are part of the San Casciano Val di Pesa local authority. Both Il Torriano and La Sala are at the very north of the Chianti Classico area. In this geographical area, the land is quite homogeneous, deep, clay-rich and with an alluvial soil. Rocks are mostly made of limescale with a cone like fracture dating back to the eocenic age. These are commonly called Alberese. Vineyards belonging to La Sala are on gentle and well exposed hills. Altitudes vary between 130 and 200 meters above sea level. Soil texture level is quite fine. The Torriano vineyards are on the Montefirdolfi hillside which is renowned for the quality of its wine. Altitudes vary between 250 and 300 meters above sea level. Soil is slightly reddish and with a higher concentration of clay. Thanks to these different characteristics, the vineyards of La Sala produce a wine which is elegant and fresh while those of Il Torriano are more structured and with an intense colour. The reciprocity of these two different microclimates creates wines which have a strong territorial identity and balance even when there large differences between years.

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