Vietti
Piccolo Derthona 2025
| Denomination | DOC Colli Tortonesi Timorasso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Timorasso |
| Aging | Maturation for approximately 4 months on the fine lees in the same fermentation vessels (stainless steel, wooden vats and ceramic vessels). |
- Denomination and grape variety: White from the Tortona Hills made from 100% Timorasso
- Tasting notes: dry and defined, 13% ABV, medium-bodied with a long finish
- Aromas: pear and white peach, acacia and hawthorn blossom, citrus and a mineral accent
- Vinification method: 4 weeks in steel, wood and ceramic, without malolactic fermentation
- Recommended pairings: risottos, shellfish and white meats; serving temperature 8–10 °C
Description
What type of wine it is
Piccolo Derthona Vietti is a still white wine from Piedmont, within the Colli Tortonesi denomination, made from Timorasso grapes and aged on fine lees in steel, wood, and ceramic. A faithful expression of the territory, it is distinguished by a dry, fresh, and precise style, characterised by a marked savouriness and evident minerality, perfectly balanced by a pronounced acidity and a medium body. The aromatic profile opens with fragrant notes of pear and white peach, followed by hints of acacia flowers and hawthorn. On the palate, lively citrus nuances blend with a clean savouriness, ensuring a long and satisfying finish that makes this white versatile in food pairings with risottos, shellfish, and white meats.
Where it comes from
This white is born in Piedmont, within the Colli Tortonesi territory, in that area historically linked to Derthona, the ancient name of Tortona. The youngest vines are cultivated in the municipalities of Vho and Monleale, benefiting from south-east and south-west exposures that ensure regular ripening and excellent aromatic definition. The vineyards are rooted in clay-limestone soils, a geological matrix that gives the wine tension and a distinctive sensation of saltiness. This area is the preferred home of Timorasso, an indigenous grape variety recovered with dedication that today represents an essential component of the local oenological identity.
How it is produced
Production begins with a manual harvest, organised to pick the bunches at the moment of perfect ripeness. Alcoholic fermentation takes place at a controlled temperature for approximately four weeks, without skin maceration, using a combination of stainless steel, wooden barrels, and ceramic containers. At the end of fermentation, the wine ages for about four months on the fine lees in the same vessels. This delicate contact with the yeasts enriches the harmony and texture of the sip, without compromising its verticality. The absence of malolactic fermentation finally preserves a drinking experience focused on freshness and clean taste.
History and interesting facts
The name Derthona harks back to the ancient medieval toponym of the city of Tortona. Timorasso is a historic grape variety that was at risk of disappearing, saved thanks to the dedication of local winemakers who have made it one of the great Italian white wines. Among the interesting features of this bottle, the elegant label with a botanical illustration stands out, enhanced by a distinctive green and white chequered capsule.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1873
- Oenologist: Eugenio Palumbo
- Bottles produced: 600.000
- Hectares: 75
We train our expertise and winemakers’ sensitivity, while looking after every detail. That’s the style that makes our winery stand out.
We have always opted for the most natural and artisanal processing techniques. This commitment stems from continuous observation, patient waiting, and from the respect for the natural cycle followed by our plants. We know every vineyard, observe each of them in their unique growing season, and respect them.
We respect our land, the techniques, and the ancient knowledge that, along with continuous training, make our wine unique. We take care of the work that we do, aligned with the values of respect, inclusivity, fairness, and social well-being.
This is part of our philosophy and approach because what makes our wine great is the complete respect towards our territory. While working, we aim to reduce the interventions on the vineyard, and we use natural resources with care and consideration. Read more
| Name | Vietti Piccolo Derthona 2025 |
|---|---|
| Type | White green still |
| Denomination | Colli Tortonesi DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Timorasso |
| Country | Italy |
| Region | Piedmont |
| Vendor | Vietti |
| Story | History and interesting facts The name Derthona harks back to the ancient medieval toponym of the city of Tortona. Timorasso is a historic grape variety that was at risk of disappearing, saved thanks to the dedication of local winemakers who have made it one of the great Italian white wines. Among the interesting features of this bottle, the elegant label with a botanical illustration stands out, enhanced by a distinctive green and white chequered capsule. |
| Origin | Municipalities of Vho and Monleale, Tortona Hills (Piedmont, Italy) |
| Soil composition | Clay-limestone (limestone-clay) |
| Harvest | Manual and sequential harvest in 2025 following a rainy spring and a hot summer |
| Fermentation temperature | About 12–16 °C |
| Fermentation | About four weeks |
| Production technique | Manual and sequential harvesting; fermentation in stainless steel, wooden vats and ceramic containers without skin contact, at a controlled temperature (approx. 12–16 °C) for approximately four weeks; ageing for around 4 months on the fine lees in the same containers; malolactic fermentation not carried out. |
| Wine making | Alcoholic fermentation in stainless steel, wooden vats and ceramic containers, without skin contact, at a controlled temperature (approx. 12–16 °C) for about four weeks; ageing for around 4 months on the fine lees in the same containers. Malolactic fermentation not carried out. |
| Aging | Maturation for approximately 4 months on the fine lees in the same fermentation vessels (stainless steel, wooden vats and ceramic vessels). |
| Allergens | Contains sulphites |