Piedmont's "white Barolo." A nearly extinct grape, rescued and made by Vietti. Rich, mineral, and built to age.
The Story
Timorasso nearly vanished from Piedmont in the 20th century until winemaker Walter Massa brought it back. Vietti, one of the region's great Barolo houses, now makes a Timorasso from vineyards around Monleale, near Tortona, in limestone and clay soils. The grape has the structure and minerality that earned it the "white Barolo" nickname.
In the Glass
Straw-gold. White peach, apricot, lemon confit, white flowers, and sage. Textured and dry, with a long, salty, mineral finish. Give it a little air, or cellar it for a few years.
Pair It With
Sea bass, seafood risotto, vitello tonnato, fried artichokes, roast chicken, and aged cheese.
Serve
Not too cold, about 50–55°F, and open it 20 minutes ahead.
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