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Feature Variety ➺ Timorasso

Feature Variety ➺ Timorasso

The Next Chablis

In the Italian region of Piedmont, famed for its bold reds Barolo and Barbaresco, grows a white grape that's been brought back from the brink of extinction — and it might be the next Chablis. Timorasso almost died out in the 80s, used occasionally as an inconsequential blend in table wine, but was revived almost single-handedly by a winemaker named Walter Massa. He made his first 100% Timorasso wine in 1987, planted vineyards dedicated to the grape and inspired winemakers from all over the region to do the same. 

 

The Renaissance of 'Rasso

A thick-skinned green-and-gold grape, Timorasso produces wines within a racy acidity and lots of citrus and green apple not unlike Riesling. Give it some time to age and it develops an incredible complexity with notes of honey and nuts, and a chalky minerality similar to its Burgundian friend, Chablis.

Giacoma Boveri’s Piccolo Derthona is a prime example of this. Aged in stainless steel, with zero time on oak, their Timorasso is crisp with saline acidity, mountain herbs that speeds across the tongue in a racy cadence.
Made by a growing number of producers, although still relatively rare, Timorasso is found in the southeast of Piedmont, in a region called Colli Tortonesi, which was historically best-known for its Barbera.

Two of our favourite winemakers assisting in the renaissance of this intriguing grape are Reis, run by six young trailblazing winemakers, and Monlia, which is a collaboration between much-loved local Langhe restaurant Osteria More e Macine and the Oddero family. Both groups are dedicating their time to show why this rare native grape really is the King of Italian whites.
“Give it some time to age and it develops an incredible complexity with notes of honey and nuts, and a chalky minerality similar to its Burgundian friend, Chablis.”

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