Serving temperature: 14°C


  Soil type: light and dark clayey
Vinification: after grape harvest and bunch selection in the cellar, stripping takes place and the liquid, together with the skins, is left in stainless steel vats for 36/48 hours at 2 °C. After cryomaceration, skins are taken off, pressed and static decanting starts. By cold decanting, particles, that would cause bad smells, are precipitated and the precipitate is then removed. The clean must starts fermenting at 19 °C, after inoculation with selected yeasts. Timorasso fermentation kinetics is always long, it lasts about one month. Once fermentation ends, one racking is carried out and then the wine is left on the remaining “noble” lees for the following nine months. One “battonage” (stirring of the lees) is carried out weekly in order to re-suspend the lees; the wine remains always at controlled temperature. One racking and one filtration take place in the month of July, while bottling is carried out at the end of August.
Refinement: nine months in stainless steel vat at controlled temperature on “noble” lees

Number of bottles: about 8000
Acidity: 7,2 g/l
Alcoholic grading: 13,5% v.


Visual examination: clear, intense yellow-gold colour, consistent
Olfactory examination: during the first years after bottling fruity, nectarine, acacia flowers and whitethorn notes emerge. Candy-floss and acacia flower touches are usually well defined. A typical honey note predominates. While young, only light mineral and hydrocarbon notes are detectable, after three/four-year bottle refinement they become more defined and intense. On the nose it is intense and highly complex
Gustatory analysis: dry, warm and soft. Good balance of tactile sensations on the palate, remarkable involvement of all senses. The strong structure supports the alcoholic grading. Consistent, this wine is nicely balanced and persistent. Softness is completed by hardness
Gastronomic matches: raw meat, stuffed peppers with tuna fish and capers, some low-seasoned processed pork meats, fresh goat’s-milk cheeses, Montebore cheese and obviously Derthona ravioli (with concentrated roast sauce)

WINE FEATURES: Timorasso gives an absolutely long-lived white wine. When young it is full bodied and pleasant; in time, with bottle refinement, typical grapevine notes, that is to say mineral and hydrocarbon, come out. It might be interesting to store some bottles to observe the effect of wine ageing

AGEING: this wine shows its most intriguing features after about five-year bottle refinement. We suggest forgetting with no problem some bottles in the cellar, well stored, and drinking them after ten years. If you taste one bottle every year, you will realize the remarkable evolution of this important Piedmontese white wine

  La Colombera - Azienda Agricola Piercarlo Semino

Strada Comunale Vho, 7 - Tortona (Alessandria)

Telefono: +39 0131 867795

Fax: +39 0131 874570