type: light and dark clayey
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.
nine months in stainless steel vat at controlled temperature
on “noble” lees
of bottles: about 8000
grading: 13,5% v.
clear, intense yellow-gold colour, consistent
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
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
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)
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
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