Grape: timorasso

Vinification: after grape harvest and bunch selection in the cellar, stripping takes place and the liquid, together with the skins, is left in stainless steel vats for 36/48 hours at 2 °C.

Refinement: nine months in stainless steel vat at controlled temperature on “noble” lees.

TASTING: clear, intense yellow-gold colour, consistent. During the first years after bottling fruity, nectarine, acacia flowers and whitethorn notes emerge. Candy-floss and acacia flower touches are usually well defined. A typical honey note predominates. While young, only light mineral and hydrocarbon notes are detectable, after three/four-year bottle refinement they become more defined and intense. On the nose it is intense and highly complex.
The strong structure supports the alcoholic grading. 

Note: Timorasso gives an absolutely long-lived white wine. When young it is full-bodied and pleasant; in time, with bottle refinement, typical grapevine, mineral and hydrocarbon notes come out. It might be interesting to store some bottles to observe the effect of wine aging.