Aroma
On the nose, there are notes of yellow fruit and
white acacia and camomile flowers, as well as
subtle tropical hints.
Palate
Submerged-cap maceration
adds complexity and structure on the palate,
while preserving the wine’s distinctive acidity,
minerality and aromatic crispness.
Vinification
Indigenous yeast
is used in the 32-day fermentation process,
which is carried out primarily through skin
infusion using an innovative, unconventional
submerged-cap system designed to achieve
optimal extraction while preserving fresh,
citrus-driven notes and avoiding oxidative tones.
The wine is left on the lees in Clayver ceramic
vessels and stainless steel – with a small portion
also going into acacia casks – until bottling.
Malolactic fermentation does not take place. The
winemaking method gives rise to a polished,
complex wine with strong ties to the terroir.
Cellaring Potential
Timorasso
is a white wine that is naturally suited to a long
period of ageing. It should be opened in advance
and served in a decanter at a temperature
no lower than 16°C in order to bring out its
complexity, especially during the first five years.
Region Notes
Berzano di Tortona, Alessandria.
Grapes from 15-year-old, east-facing vineyards.
Winemakers Comments