White wines

The most recent white wine created by our winery, conceived from the idea of obtaining an indigenous white wine with very long ageing potential.
The Timorasso grapes, a historical variety from the Colli Tortonese, are transported to the winery in small crates.
The whole grapes macerate for a few hours in the press. After pressing, the must is left to brown, without the addition of sulphites; the wine then ferments in wooden vats with a pied de cuve made from indigenous yeasts, and is then aged on its lees, on the bottom of the vats, for two years.

An age-worthy, expressive white wine, achieved through the pre-fermentation oxidation of the musts.
Fermentation takes place exclusively in wooden vats using a pied de cuve made from indigenous yeasts and lasts about ten days. The wine ages in a neutral oak barrel for about two years.

Before being pressed, the grapes undergo two manual selections, to ensure the perfect integrity of the fruit. Fermentation takes place exclusively in wooden vats using a pied de cuve made from indigenous yeasts and lasts about ten days. The wine ages in a neutral oak barrel for about two years.
The production of bottles is very limited: approximately 5,000-6,000 per vintage.