Roberto Castagner, an innovator of an age-old Veneto tradition, uses his acquired experience and knowledge to obtain from the marc all the nuances of aroma and flavour that are its heritage.
The raw material is the first, essential factor in obtaining a top quality product.
The second is the fermentation, when the sugars are transformed into alcohol.For Torbarossa this process is accomplished without air, while the temperature and pH are constantly controlled so that nothing can change its natural course;       

in this way the finest and most delicate fragrances are kept intact. It is in this stage that the marc comes into contact with the peat vapours: the secret whereby Torbarossa becomes a very special product lies in choosing the right moment and the time needed for the marc to acquire a well-balanced aroma.This is followed by distillation in copper stills at low pressure and moderate temperature to obtain a product that is smooth to the palate and rich in varietal aromas so that just one sip is sufficient to experience the entire cultural heritage of the Veneto region.