Derthona

technical profile

Following a manual harvest of timorasso grapes in our vineyards In Monleale e Colli Tortonesi, a cold maceration in steel tanks of 3 days 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 for 10 months and then 7 months of refinement in the bottle

tasting notes

Intense yellow, very clear and consistent. It is intense and complex on the nose: in the early years there are fruity smells reminiscent of pear, peach and floreal smells such as acacia flowers and hawthorn and mineral notes. The honey note is very typical of this wine. In the mouth, the Derthona is a dry, warm and sof wine with a good match between high levels of alcohol and high content in organic acids. It has no edges but the texture is balanced and very persistent.

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. Stuffed courgette flowers, vegetables in batter and blue 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), French onion soup. 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.