It was in the Moulin à vent appellation in 2004 that Nicolas discovered the winegrower's profession as an apprentice. From this experience was born the conviction to produce natural wines and to plant his vines at high density.

After being an intern for Antoine Arena, Muriel Giudicelli and head of cultivation at the Leccia estate for almost 10 years, he was able to produce his first wines on leased vines in 2007 and in 2012 on the first harvest from his plantation in Mursaglia. Since 2015, based in his cellar in Oletta, the Cantina di Torra, he has been cultivating a 16-hectare estate using organic farming. Each plot of vines is worked to produce a unique wine specific to its terroir.

The vinification is natural, only So2 is used in limited doses and displayed on the label. Long aging is preferred.

The vines are worked with strict respect for the land, ploughing is limited to the essentials in order to allow the soil to regenerate in winter and prevent any form of erosion. Treatments using copper and sulphur are reduced, until now the doses of copper have never exceeded 1.5 kg/ha/year.

The harvest is manual and packaged in 500-litre boxes to protect the grapes from any crushing. The whites are pressed in whole bunches and very lightly clarified so as not to strip them too much. Natural fermentation can take more than a month. After racking, the wine is aged for 12 months in a stainless steel vat on fine lees for the Mursaglia cuvée and 24 months for extended ageing in a concrete egg. Bottling is done without filtration.

The reds are destemmed and vatted for a cold pre-fermentation maceration of 48 hours. The fermentation starts naturally, the vatting time never exceeds one month. A light daily pumping over to water the cap is carried out, any form of extraction is prohibited in order to obtain fine and digestible wines. The devatting is done in 500-liter boxes so as to avoid the use of a pump. The red wines of the Mursaglia and Porcellese vintages are not filtered.

In 2016, the Lumiu plot produced its first harvest and allowed the production of a late harvest of Vermentinu called Malvasia Passitu. The year 2016 also saw the estate double its surface area to 15 ha with the acquisition of a 7.5 ha lease on the magnificent Carcu terroir. The wines from these plots make up the Cantina di Torra range. In 2018, one hectare of Sciaccarellu was planted. Other plantations, always at high density, are expected to follow.