Timorasso has been cultivated in the Tortona area since the Middle Ages. In the Nineties, a group of young winegrowers of the Colli Tortonesi worked to brng this variety back to life. La Colombera’s Piercarlo and Elisa were among the first to start the renaissance. The soil, layers of marls and sandstone, tuff and limestone, is the secret to the great eegance and minerality of the wine.
Tasting Notes and Pairing: A wine of an intense golden color in the glass, to the nose hints of peach, acacia blossoms, hawthorn but also sweet aromas like candy gloss and honey. It is a great white, to pair with hors d’oevre when young, to intense fish dishes if aged.
Suggested serving temperature: To be served at 10°C
in the vineyard:
Harvest occurs around half September, and the grapes are picked from vines at least 25 years old.
Production method and aging: The clusters undergo soft crushing. Fermentation then occurs in steel tanks and the wine is refined in steel vats for 9 months, until May. In July the winery starts bottling.
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