IL MONTINO
 

 

Serving temperature: 12-14 °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
Available on the market: from February 1st, 2010
Acidity
: 7,2 g/l

Alcoholic grading: 13,5% v.

TASTING

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: in the early years of bottle you smell fruity, like fishing, such as flowers and floral notes of acacia and hawthorn. The notes of cotton candy and acacia are well defined. The characteristic note of honey emerges important. In his youth, hydrocarbon and mineral notes are felt slightly sharper and more intense emerge after the refinement of three / four years in the bottle. Very intense and complex nose
Gastronomic matches: raw meat, stuffed peppers with tuna and capers, some not-too-seasoned meats, fresh goat cheese, Montebore and, of course, Derthona ravioli (served with a small roast)

WINE FEATURES: The timorasso gives a very long-lived white wines, in his youth is full-bodied and pleasant, with time and aging in the bottle stand the characteristic features of the grape, the mineral and hydrocarbon. It might be interesting to keep a few bottles to observe the aging

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

e-mail: info@lacolomberavini.it