Description
Colli Tortonesi Timorasso Cavallina 2021, still white wine, produced by Claudio Mariotto in Piedmont. 0.75 L bottle, 14.5% ABV, 100% Timorasso. A wine born from a passion for Timorasso, cultivated using common sense and without the use of pesticides. Harvested in late September, the grapes are gently and slowly pressed, followed by spontaneous, temperature-controlled fermentation. Aged for a year on the fine lees in stainless steel tanks and at least 12 months in bottle. A clear, intense golden yellow with mineral notes of hawthorn, chamomile, peach, and apricot, it finishes elegantly.
Details
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1920
- Oenologist: Claudio Mariotto
- Bottles produced: 150.000
- Hectares: 54
Our vineyards enjoy a favourable microclimate as they are located close to the Apennines overlooking the Po Valley and influenced by the proximity of the sea, which is only 60 km away as the crow flies. We define our method of cultivation as common sense agriculture, without the use of pesticides, with pruning and leafing that respects the vines.
Claudio Mariotto in the early 1990s, together with a few other local winegrowers, believed in an abandoned indigenous vine like Timorasso to produce a great Piedmontese white wine for ageing.
Thanks to his daily life in contact with the vineyard, Claudio decided to give value to his work by bottling the wine he produced. Read more
| Name | Claudio Mariotto Colli Tortonesi Timorasso Cavallina 2021 |
|---|---|
| Type | White still |
| Denomination | Colli Tortonesi DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Timorasso |
| Country | Italy |
| Region | Piedmont |
| Vendor | Claudio Mariotto |
| Soil composition | Chalky/clayey. |
| Cultivation system | Guyot |
| Harvest | End of September. |
| Production technique | The vineyards are cultivated without the use of chemical fertilisers, herbicides or systemic products. |
| Wine making | Soft, slow pressing of the grapes, spontaneous thermo-controlled fermentation. |
| Aging | One year on noble lees in steel vats with light battonage and at least 12 months in bottle. |
| Allergens | Contains sulphites |

