Timorasso

Freshly cut stone fruit and lemon meet a pronounced saline, stony mineral line. The palate is full-bodied and mouth-coating yet driven by precise acidity, with white flowers and subtle herbal detail emerging toward the finish. Concentrated without heaviness, it is well suited to roast poultry, firm fish, risotto or aged cheese.

Pale yellow with golden highlights, showing dried fruit, honey and walnut. The palate is full-bodied, savoury and persistent. Timorasso grows on sandy soils in the Colli Tortonesi. Hand-harvested grapes are cold macerated and gently pressed, followed by static clarification and slow low-temperature fermentation. The wine remains on fine lees for six months with regular bâtonnage, then ages a further six months in bottle.

Ripe yellow fruit and citrus sit within an intense, concentrated profile. The palate is bone dry, with fresh acidity and a full body. Timorasso ferments and ages in stainless-steel tanks. Native yeasts carry out fermentation, while slow natural sedimentation reduces the need for filtration. Herbaceous, floral and fruity aromas are joined by salinity, minerality and a light flint or hydrocarbon character that develops with bottle age.

Deep straw colour accompanies medicinal herbs and yellow peach. The wine is made entirely from Timorasso grown on southwest-facing slopes of clay and grey limestone. Grapes are harvested by hand, gently pressed and fermented under temperature control. Maturation lasts at least twelve months on fine lees in concrete. Mineral notes, ripe plum and toasted almond are also present.

Jasmine, gardenia, honeysuckle and orange blossom accompany fresh and baked heirloom apples and pears. The profile is lush, with honeycomb, stone fruit, bitter orange marmalade, crunchy acidity and stony minerality. Timorasso comes from a vineyard more than ninety years old. Fermentation starts in concrete, finishes in wood, then returns to concrete before ageing on lees and in bottle.

Yellow fruit, acacia and chamomile sit beside light tropical notes. The profile is structured and complex, with marked acidity, minerality and freshness. The wine is made entirely from Timorasso grown in fifteen-year-old, east-facing vineyards at Berzano di Tortona. Cellar details include submerged-cap maceration, indigenous-yeast fermentation and lees ageing in ceramic vessels, stainless steel and a small portion of acacia casks.