Wines (48 View)

91 points James Suckling
Aromatic and lifted, with sour cherries, violets, rosemary and mild oak spices on the nose. It has a fresh and harmonious palate showing a medium body, finely woven tannins and excellent balance between fruit purity and savory complexity. Sustainable. Drink or hold.

#42 On The Wine Spectator's Top 100 Wines Of 2024!

91 points Wine Spectator
Vanilla and resin accents frame the core flavors of boysenberry, blackberry and plum in this firmly structured red. Flashes of violet and spices emerge as this fades gracefully on the long aftertaste.

So you hear it bandied about: ?€?There are thousands of native grape varieties in Italy!?€? That?€?s true, but a lot of them are merely cute. The most serious native variety Timorasso deserves another category (and it?€?s white to boot). It?€?s utterly unique, complex, capable of aging, and transparent to where it?€?s grown. Walter Massa is the contadino straordinario who brought the grape back to life in the early 1980s. He remains the leading producer and go-to grower for Timorasso.

For Timorasso as a variety: It?€?s native and unique to the Colli Tortonesi (southeast Piemonte). Before 1980s, most growers were ripping out Timorasso and planting Cortese, as the latter produces more and Gavi was all the rage, so they could sell the grapes easily. Timorasso is one of those grapes (unlike, say, Cortese) that really is delicious and refreshing to eat right off the vine, due to its high sugar content and acidity. When Timorasso is vinified, you get lots of complexity and structure (from alcohol and from tannins ?€? skin contact and thick skins!). Yet there?€?s plenty of acidity to keep things fresh and a definite counterpoint of what we call ?€?honeyed minerality.?€? When Timorasso is young, it can be really tight. As it ages, it loses some of its baby fat, and riesling-ish, petrol-like notes emerge. As far as terroir, Walter vinifies each vineyard separately (or tries to if he has enough tanks) and bottles a small portion of three of the vineyards separately.

Native yeasts. Maceration with skins 48-60 hours. Fermentation 18-22??C. Batonnage. Light filtration. Minimum six months bottle aging before release.

Derthona is the ancient name for Tortona, the town in southeast Piemonte after which the appellation Colli Tortonesi (Tortona Hills) is named.

A creamy and fruiyt white with sliced apples and pears, as well as some flint, parsley, and fennel undertones. Medium-bodied, fresh and satisfying. Drink now.

90pts-James Suckling:
Plenty of fruit and intensity with sliced lemon and apple character. Medium body. Fresh finish. Light bubble. Dry.

Winemaker Notes:
Crystal clear with a hearty white foam and fine perlage. Fresh fragrant aromas and a delicately soft and harmonious taste are the hallmarks of this quintessential aperitif wine.