The Timorasso variety was one of those in danger of disappearing from the wine world. Thanks to some passionate Piedmontese winemakers, we get to enjoy its wonderful, distinctive character today! Timorassos tend to be rounder, and fuller in body, than the average Italian white. They tend to start their life with restraint and subtley, but with years of bottle age develop like good white Burgundy or even dry, Grosses Gewaechs Rieslings from Germany, with hints of dried honey and subtle "petrol" notes. Vietti's style is a bit more expressive and polished, making this a must-try for a range of white wine lovers!
WINE ADVOCATE 93 POINTS - "Timorasso is an extremely sensitive variety, so it's easy to understand why it was nearly abandoned... Luckily, it has been enthusiastically revived in recent years, and we have a new school of age-worthy white wines from Piedmont to enjoy... Its flavors are generous and rich, with apricot and poached apple, and you get a salty mineral note as well. The wine is quite fresh with 3.05 to 3.10 pH that makes your mouth salivate...Production is 18,000 bottles..."
"Clear, intense yellow color with green hues. On the nose fruit scents of pear and peach and floral nuances of acacia and hawthorn. Typical honey notes. After 2-3 years, the mineral notes are more intense and sometimes emphasized by the typical scent of hydrocarbon which refines the wine. On the palate the wine is dry, warm, soft, and very well balanced, without any edges. It has a long lingering finish with good fresh acidity." - WINERY NOTES
Aging: 10 months in ceramic, wooden and stainless steel casks, on fine lees maintained in suspension with occasional stirring.
WINE ADVOCATE 93 POINTS - "Timorasso is an extremely sensitive variety, so it's easy to understand why it was nearly abandoned... Luckily, it has been enthusiastically revived in recent years, and we have a new school of age-worthy white wines from Piedmont to enjoy... Its flavors are generous and rich, with apricot and poached apple, and you get a salty mineral note as well. The wine is quite fresh with 3.05 to 3.10 pH that makes your mouth salivate...Production is 18,000 bottles..."
"Clear, intense yellow color with green hues. On the nose fruit scents of pear and peach and floral nuances of acacia and hawthorn. Typical honey notes. After 2-3 years, the mineral notes are more intense and sometimes emphasized by the typical scent of hydrocarbon which refines the wine. On the palate the wine is dry, warm, soft, and very well balanced, without any edges. It has a long lingering finish with good fresh acidity." - WINERY NOTES
Aging: 10 months in ceramic, wooden and stainless steel casks, on fine lees maintained in suspension with occasional stirring.
