La Spinetta
Derthona Timorasso 2024
| Denomination | DOC Colli Tortonesi Timorasso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Timorasso |
| Aging | The wine is left to rest on its fine lees for about 8 months, then filtered and bottled, where it is aged for a further 3 months. |
- Grape variety and origin: 100% organic Timorasso from Colli Tortonesi DOC, Piedmont
- Vinification: skin maceration and fermentation in stainless steel at controlled temperature
- Ageing: 8 months on fine lees followed by 3 months in bottle for greater structure
- Aromatic profile: citrus fruits, white flowers, minerality and hydrocarbon notes; long persistence
- Serving and pairings: serve at 10-12°C with seafood risottos, shellfish, sushi and white meats
Description
What kind of wine it is
Derthona Timorasso by La Spinetta is a still organic white wine from Piedmont, made from Timorasso grapes grown in the Colli Tortonesi. It displays a dry, full-bodied style with great structure, supported by lively acidity and a distinct savouriness. On the nose, it develops aromas of citrus and white flowers, enriched by typical mineral and hydrocarbon notes. The palate reveals a generous and complex character, with a clean and persistent finish.
Where it comes from
The grapes come from the municipalities of Montemarzino, Montegioco and Monleale, in the Derthona area. The vineyards benefit from south-west and south-east exposures at altitudes between 350 and 400 metres, encouraging regular ripening and excellent aromatic definition. The vines sink their roots into marl-limestone and clay soils, with a sandy tendency. This terroir gives the wine a marked gustatory energy and precision over the years.
How it is produced
The process begins with destemming and gentle pressing, followed by skin maceration to extract the grape variety's aromatic essence. Alcoholic fermentation takes place in small stainless steel tanks at controlled temperatures, preserving the freshness of the aromas. The wine then matures on its own fine lees for about eight months, gaining volume and depth, before finishing with a period of rest prior to release.
History and Curiosities
The Timorasso Derthona Colli Tortonesi DOC by La Spinetta celebrates the excellence of an ancient native Piedmontese grape variety. This refined white wine, organic and sustainable, matures for eight months on the fine lees, releasing vibrant citrus, floral and mineral notes. Its extraordinary savoury structure boasts a remarkable ageing potential of up to ten years, during which it can develop elegant hydrocarbon notes. A generous expression with a persistent finish, which masterfully encapsulates the pure soul of the region.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1977
- Oenologist: Giorgio Rivetti, Andrea Rivetti
- Bottles produced: 500.000
- Hectares: 100
| Name | La Spinetta Derthona Timorasso 2024 |
|---|---|
| Type | White organic still |
| Denomination | Colli Tortonesi DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Timorasso |
| Country | Italy |
| Region | Piedmont |
| Vendor | La Spinetta |
| Story | History and Curiosities The Timorasso Derthona Colli Tortonesi DOC by La Spinetta celebrates the excellence of an ancient native Piedmontese grape variety. This refined white wine, organic and sustainable, matures for eight months on the fine lees, releasing vibrant citrus, floral and mineral notes. Its extraordinary savoury structure boasts a remarkable ageing potential of up to ten years, during which it can develop elegant hydrocarbon notes. A generous expression with a persistent finish, which masterfully encapsulates the pure soul of the region. |
| Origin | Municipalities of Montemarzino, Montegioco and Monleale (province of Alessandria, Piedmont, Italy) |
| Soil composition | Marly calcareous and clayey, tending to sandy |
| Production technique | Destemming and soft pressing; maceration on the skins; alcoholic fermentation in small stainless steel tanks at a controlled temperature; ageing on fine lees for about 8 months; filtration; bottling; bottle ageing for 3 months |
| Wine making | Destemming and gentle pressing; alcoholic fermentation in small stainless steel tanks at controlled temperature; maceration on the skins; ageing on fine lees for about 8 months, then filtration and bottling; further ageing in bottle for 3 months. |
| Aging | The wine is left to rest on its fine lees for about 8 months, then filtered and bottled, where it is aged for a further 3 months. |
| Total acidity | 6.8 gr/L |
| PH | 3.25 |
| Allergens | Contains sulphites |