Fontanafredda
Derthona Timorasso 2023
| Denomination | DOC Colli Tortonesi Timorasso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Timorasso |
| Aging | Aged in stainless steel for 10 months at low temperature on fine lees, then bottled and further aged in the bottle. |
- Name and variety: Colli Tortonesi DOC, 100% Timorasso, 2023 harvest
- Aromatic profile: notes of exotic fruit, quince, white pulp and saline accents
- Tasting characteristics: dry, fresh, enveloping, with minerality and a long, persistent finish
- Vinification in steel: cold maceration for 12 hours, fermentation for 30 days at 15–17 °C
- Ageing and format: 10 months in steel on fine lees; 0.75 L bottle, suitable for vegans
Description
What kind of wine it is
Fontanafredda Derthona is a still white wine with a distinct character, made exclusively from Timorasso grapes. On the nose, it opens with an aromatic bouquet intertwining notes of exotic fruit, quince and white-fleshed fruit, enriched by floral and saline nuances. On the palate, it reveals a medium-bodied structure, standing out for its lively citrus freshness and a pronounced mineral imprint that gives tension to the sip. The taste is enveloping, harmonious and dry, culminating in a long and persistent finish that highlights the elegance of this Piedmontese grape variety.
Where it comes from
This wine originates in Piedmont, in the Colli Tortonesi area, the chosen territory for the Derthona denomination. The vines are trained using the Guyot system on calcareous and silty soils, at an altitude between two hundred and three hundred and fifty metres. The south-west exposure and the hilly microclimate ensure ideal ripening of the grapes. The soil composition imparts a typical mineral component to the taste, supported by marked acidity. Harvesting is carried out through careful manual picking, selecting the best bunches from the Tortona valleys.
How it is produced
After harvesting, the bunches are destemmed and crushed to start a cold maceration lasting twelve hours. Gentle pressing allows the extraction of the must, which is left to settle to separate the natural deposits. Alcoholic fermentation takes place over about thirty days in steel tanks. Ageing continues in the same material for ten months at low temperature, keeping the wine on the fine lees to increase its volume and complexity. The process adheres to the standards of sustainable and organic viticulture, offering a profile suitable even for those following a vegan diet.
History and Curiosities
Derthona embodies the essence of the Colli Tortonesi, enhancing the Timorasso, an ancient Piedmontese grape variety that Fontanafredda has skilfully brought to prominence. Produced within the Colli Tortonesi DOC, it is made from grapes hand-harvested at the end of September in the Tortona area. It is renowned as the “white Barolo” for its profound complexity and mineral profile, qualities that bestow it with a powerful elegance. Awarded 4.5 stars by Perswijn for the 2023 vintage, this prestigious label offers an authentic and memorable tasting experience.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- 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 |
| Story | History and Curiosities Derthona embodies the essence of the Colli Tortonesi, enhancing the Timorasso, an ancient Piedmontese grape variety that Fontanafredda has skilfully brought to prominence. Produced within the Colli Tortonesi DOC, it is made from grapes hand-harvested at the end of September in the Tortona area. It is renowned as the "white Barolo" for its profound complexity and mineral profile, qualities that bestow it with a powerful elegance. Awarded 4.5 stars by Perswijn for the 2023 vintage, this prestigious label offers an authentic and memorable tasting experience. |
| Origin | Clay-limestone slopes around Tortona (Piedmont) |
| Climate | Hills of Piedmont |
| Soil composition | Calcareous and silty soil |
| Cultivation system | Guyot |
| Plants per hectare | 4500 |
| Harvest | Late September |
| Fermentation temperature | 15–17 °C |
| Fermentation | Approximately 30 days |
| Production technique | Vinification with cold maceration (12 hours at 8 °C), alcoholic fermentation in stainless steel (about 30 days at 15–17 °C) and maturation in stainless steel for 10 months at low temperature on fine lees, then bottle ageing. |
| Wine making | Immediate destemming and crushing; cold maceration for 12 hours at 8°C; gentle pressing; must left to settle in tank for about 24 hours and then racked to separate coarse lees; alcoholic fermentation in steel vats for about 30 days at 15–17°C; maturation in steel for 10 months at low temperature on fine lees, then bottling and further ageing in bottle. |
| Aging | Aged in stainless steel for 10 months at low temperature on fine lees, then bottled and further aged in the bottle. |
| Allergens | Contains sulphites |