Some of the shrouded history of Timorasso has come to light; apparently, it was quite popular in the late nineteenth century due to its low-yield, high-concentration of flavor and early ripening capabilities. After phylloxera ravaged Europe, the miniscule amount of Timorasso left was used for the production of grappa. Then, producer Antonella Bocchino, after searching through nineteenth century documents, decided to try his hand at making table wine from the grapes. The result was, and still is, magnificent. Although Timorasso only enjoys limited plantings across the Italy, the small amount produced has made connoisseurs take notice and this example is no exception. Daniele Ricci’s Timorasso vines are twenty years old and are planted in just 1.5 hectares of limestone-rich, Tortonian marl hectares on the southwest facing slopes of Costa Vescovato. The fruit is harvested manually, fermented using native yeasts, and aged on its lees for 12 months in stainless steel before being bottled with minimal sulfur and without any fining or filtration. Due to a bit of extended skin contact, the wine possesses an incredible amount of texture and complex savory qualities that are dynamite when paired with food.

 

The 2011 Terre del Timorasso has a concentrated yellow-gold core moving to green and gold reflections on the rim. The incredibly aromatic nose boasts concentrated notes of peach, ripe apricot, dried yellow apples, lemon blossom, lees, wet stones and honey. The palate is dry, slightly oily in texture and confirms the fruit on the nose with highlights of hazelnut and brioche laced with a chalk-like minerality driving the finish. This wine benefits from air, so I recommend a quick twenty minute decant before serving at 50-55 degrees in a large stem of your choice. The winery says this wine peaks at about 5-7 years of bottle age, but if kept well will drink well at 10 years and beyond. For an extraordinary pairing, try this wine alongside this recipe of butternut squash ravioli with herbs and hazelnuts.