Timorasso is a rare white wine grape native to the Piedmont region, primarily grown in the Colli Tortonesi area. Known for its vibrant acidity and mineral complexity, Timorasso produces wines that age beautifully, gaining depth and character over time, unusual for a white wine.

Costa Vescovato is the little village around which most producers are located with the vines stretching across three valleys.

This varietal is often called “the white Barolo” due to its ability to develop nuanced flavors as it matures, including notes of stone fruits, honey, and white flowers with a distinct minerality. Recently rediscovered, Timorasso is celebrated by wine enthusiasts for its structure, aging potential, and unique reflection of Piedmont’s terroir.

Our tour encompassed 3 producers that are based in the area, it is important to note that this is a relatively quiet part of Piemonte a little off the beaten track and this wine in particular is not widely known but I think it should be and so to do the Barolisti! The name refers to large Barolo Winemakers who having discovered this tiny appellation have moved in and now account from full 50% of production. Which of course means that the prices will climb but also the level of marketing and attention too.

Other things to note is that it has now reached the stage where the DOC appellation is being considered meaning that the wine the grapes and the know how become codified.

With this in mind we sought out small producers most of which had around 6+10 hectares under production.

The first was one of the original pioneers and his wines were elegant so pale and cristalline with strong mineral finish. The vilification is in white this means most wineries aim for minimal skin contact and the yeast used in left in contact with the wine for 9+12 months and in some cases even longer. The process of Bâtonnage is used to mix the yeast mixture which tends to float back into the fermenting wine, in the case of Derthona the name of the wine this happens weekly over 1 year.

Bâtonnage is the French term for stirring the lees (dead yeast cells and wine particles) in a wine barrel or tank. This winemaking technique, often used for white wines like Chardonnay, involves gently mixing the sediment with the wine to enhance texture, flavor, and complexity. It adds creaminess and nutty, brioche-like notes by releasing compounds like polysaccharides and amino acids from the lees. Typically performed during aging, bâtonnage also helps protect the wine from oxidation by reducing free oxygen in the barrel.

The wines are then usually given time to rest so the less fall to the bottom and the wine can be decanted or filtered away leaving it Cristal clear.

It is worth noting that none of these producers used Oak barrels. Aging is in steel tank and bottle. The wine is sufficiently complex that oak barrels would probably reduce its appeal and add confusion.

The second wine we tasted probably right where we should be, literally in the vines. This winery is biodynamic and introduces biodiversity through plants and trees in the vineyard. It was a wonderfully educational experience and we touch earth and grass amongst other things.

The wine featured below Derthona by Tirelli was a very different beast owning not only to macerating with skins, as you can see this leads to a stark difference in colour the wine was positively a glowing golden amber tone, inviting expectations of sweetness or age but its freshness was immediately evident. In addition this wine is left on the lees. Th yeasts are left in the bottle, they are not filtrated out which gives a totally different visual as you see the wine is very slightly opaque but careful resting and opening will ensure this is left behind when it comes time to drink which. According to the expert would be springtime.

It was to be honest a little cold at 4˙ the ideal temperature given its qualities and aromas would be 14˙ however try we did. The flavors were powerful, mineral, notes of hydrocarbons and very persistent. As you can see it was not completely ready

The wines speaking generally were quite alcoholic ranging from 13% to 15% but this was well balanced with acidity and florals notes.

The last visit of the day is always a little more challenging as your head and palate is full of the days flavors and experiences but we were not disappointed as we were treated to a horizontal and vertical tasting of some stunning examples of Derthona some of the more aged examples were 10 years old in magnums. These wines were all without a doubt powerful whites. The general agreement seems to be even if there are on sale now they benefit from a few years of patience.

The Riserva of each refers to a selection or specific part of the vineyard usually with the oldest vines that produce a more complex wine. In addition they are aged longer before release.

These wines are not designed for quick and easy consumption, apart from the Piccolo Derthona shown here. In general they are better paired with important dining experiences. They do lend themselves to aging under the right conditions

This will be an addition to our signature sommelier experience which not only takes you across the Regione but shows you unique wineries and rare wines that you probably will not find outside Piemonte, today but tomorrow who knows! Come and join our Sommelier experience to find out and discover some amazing Crus.