Derthona Scaldapulce
From the experience of the micro-vinifications of our Barolo M.G.A., here the first vinified vineyard in purity of Derthona: Derthona Scaldapulce.
We were the first “foreign Barolists” to land in the Tortonesi Hills. In 2019 we decided not to stop and we wanted to vinify our second Derthona.
From a careful selection of our Timorasso grapes in the 3 hectares in Monleale, in the east part, and at a higher altitude of the historic Scaldapulce vineyard, our first cru of Derthona was born: the Derthona Scaldapulce.
Just like for the Barolo crus.
A reduced production, only on allocation.
The first cru and an infinite new story to write.
product name
Colli Tortonesi Timorasso DOC Derthona Scaldapulce
grape variety
100% Timorasso
growing location
Monleale – Vigna Scaldapulce
vineyard position
south-west, south, east – 250 mt. a.s.l.
soil
clay/limestone soil
wine training system
Guyot
planting density
5.000 plants/ha
grape harvest
End of September
alcohol content
14% vol.
serving temperature
6/8 °C
technical profile
Following a manual harvest of timorasso grapes in our vineyards Scaldapulce in Monleale, a cold maceration in steel tanks takes place followed by a static decantation always in steel and subsequent spontaneous fermentation in concrete tanks at 17° C temperature for 25 days. Refinement in steel on the lees for 18 months in order to enhance the vertical notes and then 7 months of refinement in the bottle.
tasting notes
Deep gold color with green highlights. It is intense and complex on the nose, with mineral notes. In the mouth, the Derthona Scaldapulce is savory, full bodied, structured and very persistent. A wine that lends itself well to a long aging.
perfect pairing
Derthona goes perfectly with rich recipes, with fish dishes such as anchovies, scallops, but also with Piedmontese cuisine appetizers such as russian salad (boiled vegetables cut into small pieces combined with mayonnaise), veal with tuna sauce (thin slices of cooked meat served cold accompanied by egg and tuna sauce), raw Albese meat with truffles, cheeses with a fat paste. But also Montébore. In France we find raclette (melted cheese with cold cuts and vegetables), escargot a Bourguignonne (snails with butter, garlic and parsley). In Spain with Galician octopus. In Sweden, skagenrora (shrimp sauce with smoked salmon and mayonnaise). In Iceland Plokkfiskur (halibut cooked with boiled potatoes). In India the samosa (fried dough snack stuffed with vegetables, legumes, meat). In Thailand the Yum Nua (beef salad). In Japan, dishes cooked according to the tempura method.
