Fontanafredda
Derthona Timorasso 2023
| Denomination | Colli Tortonesi DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Timorasso |
| Aging | In stainless steel for 10 months at low temperature, keeping it on its fine lees to increase aromatic complexity and volume, then bottled. |
| Year | 2023 |
| Biologic | Sì |
| Product name | Derthona Timorasso 2023 |
| Color | Golden colour blending with its greenish reflections. |
| Perfume | On the nose, the bouquet is aromatic and evokes exotic fruits as well as white-fleshed fruit. |
| Taste | On the palate it is pleasantly fresh, enveloping and harmonious, with a long taste persistence. |
| Pairings | Served chilled it is a great aperitif and at the table it is ideal with fish-based appetizers, seafood risottos and seasoned cheese. |
| Region | Piedmont |
| Country | Italy |
Description
Still white wine from Fontanafredda, Colli Tortonesi DOC, 13.5% ABV, 100% Timorasso, 2023 vintage. A wine born in the heart of Piedmont, from a passion for the region and a desire to showcase a native grape variety like Timorasso. Vinification involves cold maceration for 12 hours and alcoholic fermentation for approximately 30 days at temperatures between 15 and 17 degrees C. Aged in stainless steel for 10 months at low temperatures, keeping it on the fine lees to enhance aromatic complexity and sensation of volume. On the nose, the bouquet is aromatic and evokes exotic fruits, as well as white-fleshed fruit. Its golden color blends with greenish reflections. On the palate, it is pleasantly fresh, enveloping, and harmonious, with a long, persistent finish.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 1878
- Oenologist: Giorgio Lavagna
- Bottles produced: 7.000.000
- Hectares: 120
Like all beautiful things, Fontanafredda originates from a love story between the first King of Italy, Vittorio Emanuele II, and Rosa Vercellana.
Producers of Barolo and sumptuous wines of the Langhe, it was the scene of many firsts: they were the first Barolo to go overseas, the first to produce the first Classic Method in 1959, which was to be the forerunner of Alta Langa.
The founding principle of the winery is the concept of community.
Since 2018, Fontanafredda has been cultivating 120 organically certified hectares that are the setting for Italy's first Storytelling Village ('Villaggio Narrante'), which is still home to 12 families of workers who make the village an authentic village, alive and productive.
Fontanafredda is also hospitality, a meeting place where everyone is welcome thanks to its 4-star hospitality.
Today, the company preserves intact the testimonies of its noble past - the hunting lodge, the village, the extensive cellars, the vineyards - but continues to renew itself and experiment, perfecting what nature and history have handed down. For this reason, in the Langhe, where vines and wine bind generations to each other and shape the landscape, Fontanafredda is an essential reference point. The expression of a wine culture that comes from the earth, from the vineyard, and is refined through the work and creativity of people.
In 2021, the Alta Langa DOCG Contessa Rosa Rosé 2014 was named 'Best Sparkling Wine in the World' according to Tastingbook 2021.
In 2022 the BAROLO SERRALUNGA 2018 entered the TOP100 of WINE SPECTATOR in 78th place. Read more
| Name | Fontanafredda Derthona Timorasso 2023 |
|---|---|
| Type | White green still |
| Denomination | Colli Tortonesi DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Timorasso |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fontanafredda |
| Origin | Tortona |
| Climate | Altitude: 250 m. a.s.l. Exposure: South-West. |
| Soil composition | Calcareous and loamy soil. |
| Cultivation system | Guyot |
| Plants per hectare | 4500 |
| Harvest | End of September. Grapes are hand-picked and delivered to the winery in 20 kg crates. |
| Wine making | Immediately destemmed and crushed, they are cold macerated for 12 hours at a temperature of 8 °C. At the end of maceration, the grapes are gently pressed and the must, after a rest in vats of around 24 h, is decanted in order to separate the coarser deposits. Finally, alcoholic fermentation takes place in steel vats for about 30 days at temperatures between 15 - 17 °C. |
| Aging | In stainless steel for 10 months at low temperature, keeping it on its fine lees to increase aromatic complexity and volume, then bottled. |
| Allergens | Contains sulphites |