One of many nice Italian grape varieties has been introduced again to life. The white timorasso was on the verge of extinction, having all however disappeared through the phylloxera. However now Piedmont has 435 acres, which remains to be not a lot, however the floor is rising. It is a grape selection that mixes a powerful freshness with advanced aromas of dried fruit and an incredible physique.
Learn extra what now we have beforehand written about timorasso on this article Timorasso: The Extraordinary Piedmont Wine That Nearly Disappeared, However Didn’t.
Lately we tasted timorasso wines from Cantine Bottazzi. The proprietor and winemaker, Carlo Lorenzo Bottazzi, additionally shared with us a few of his winemaking secrets and techniques.
“We consider”, he says, “that timorasso, as nebbiolo from Barolo, deserve a winemaking with excessive extraction. I made a decision to use a winemaking technique to extract the utmost from the grape, particularly pores and skin contact.”
Pores and skin contact has come into vogue lately, because of the success of “orange wines” (not created from oranges, however with an orange tint on account of lengthy maceration on the grape skins). However in any other case, pores and skin contact is fairly uncommon as a white winemaking method. Often, you press the grapes and take away the skins roughly instantly, earlier than the fermentation.
However Lorenzo additionally factors out that it’s important to keep away from the (in his opinion) typical downsides of a chronic pores and skin contact when making the wine. He mentions a flat nostril, similarity amongst totally different grape varieties, and a darkish color. He manages to keep away from all this. Specialists tasting his wines blind can not spot the pores and skin contact technique, however, says Lorenzo, “they’re impressed by the facility of all parts.”
And we’re impressed as properly. There may be an unbelievable richness and focus in his wines; they’re highly effective, intense, however nonetheless very recent. And completely dry.
Timorasso wants time to develop, says Lorenzo. “Wines from timorasso have nice ageing potential. I often clarify that it’s not appropriate to say that timorasso can age a very long time; as a substitute, I say it has to age a very long time to realize an ideal form and concord and really lengthy persistence within the end.”
His wines keep for at least two years in tank earlier than being bottled. The wines will mature, and it additionally implies that he seldom must filter the wines because of the gradual, pure sedimentation.
He suggests consuming the wines recent however not too chilly because of the tannins from the pores and skin contact. These are wines for meals and as they’re highly effective and full-bodied, they go along with an entire vary of dishes and certainly not solely fish and seafood. Lorenzo suggests spicy meals, and, in fact, they go brilliantly with cheese.
Two wines from Cantine Bottazzi
Timorasso 2016, Monterosso di Bottazzi, Colli Tortonesi, Cantine Bottazzi, Piedmont
Intense, concentrated, full-bodied, bone dry, with ripe yellow fruit, citrus and recent acidity. I used to be shocked to see that the alcohol stage is 15%, unusually excessive for white wine. However it didn’t trouble me in any respect. The wine is scrumptious. It ferments and ages in chrome steel tanks.
Italo Timorasso 2016, Colli Tortonesi, Cantine Bottazzi, Piedmont
Italo is the cru of the property, from their greatest winery. The wine ferments and ages in cement tanks. There’s a stunning and vibrant acidity; it’s extremely wealthy and intense, there are notes of honey, and on the similar time, it’s crispy and dry. The nostril is discreet, however simply wait till you are taking your first sip.
If you happen to ever come throughout a timorasso, do style it.