Oltretorrente Colli Tortonesi Timorasso 2018 Magnum

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Colli Tortonesi Timorasso Magnum

️ Paderna (Alessandria)

Oltretorrente

Timorasso 100%

2018

️  13.5%

  White wine

The grapes are pressed without being destemmed. It ferments and ages in steel for 8 months. It spends another 7 months in the bottle before being released on the market

Peach and White Flowers, evolving. Over time the flint and therefore the mineral note becomes accentuated

Super Elegant, Drinkable and Fresh. Savory and with a very long finish

Serving temperature 14°-16°

Tonnarelli with White Truffle, a lust

An unforgettable version of Timorasso

Paderna (AL)

A beautiful story, not without its twists and turns, which led the company to officially open its doors in 2010, the fruit of passion and the daughter of love.
First one and a half hectares of vineyard, with 5000 bottles of production, then the annexation of a further 3 hectares, and the conversion to organic, a certification which in fact does not change the approach one iota, always very respectful towards the environment and the territory.

In 2015, another two hectares of Timorasso arrived.

The company is crazy as it can count on vineyards that are up to 100 years old, hardened by the long passage of the years, and on others that are younger and more exuberant.

The complexity deriving from the old vineyards and above all from the many varieties present in them is not channeled towards simpler expressions and the macerations of the red grapes are very long, without however causing the wines to lose their spontaneity. The refinement is always on the lees, to improve the complexity and stability of the wines in a natural way. The acidity naturally present in the main varieties we work with is not masked, the malolactic fermentations in the whites are not blocked but not favored either and almost never occur. Minerality and freshness are jealously preserved by working only with whole, non-stemmed white grapes. We like the imprint that concrete tanks give to our wines. The fermentations are almost always spontaneous and the only addition is that of sulfur dioxide, in quantities such as to never exceed 55 mg/l of total sulfur dioxide in the reds and 65 mg/l in the whites.

The objective is to create correct, well-made wines, as natural as possible, and personally we think it has been achieved very well, but we are also sure that the story does not end here…