Derthona represents the finest expression of the Timorasso grape in its place of origin. The name itself evokes a connection to the land: “Derthona” is the ancient Latin name for the city of Tortona, the urban center and heart of the four valleys that have always cultivated this rare and precious grape. Already cultivated in the Middle Ages, Timorasso is the oldest and rarest native white grape variety in Piedmont, as well as one of the few capable of producing great white wines that can be aged for a long time. The Viberti Giovanni vineyards are located in the municipality of Monleale, a historic medieval stronghold and protagonist of the Timorasso Renaissance in the 1980s, thanks to the vision and determination of the young winemaker Walter Massa. The 9.5 hectares of vineyards extend across the upper part of the town, at 400 meters above sea level, along the road connecting Monleale to the municipality of Montemarzino. The east-southeast exposures ensure balanced ripening, while the light-colored, clayey soils with a good presence of limestone provide an ideal habitat for Timorasso. Often referred to as the “White Barolo” due to its full body and significant aging potential, this wine is made from the native Timorasso, a delicate yet distinctive grape variety: while fresh in its youth, it is highly regarded for its ability to evolve, developing hydrocarbon or kerosene-like notes similar to aged Riesling. For more info, visit Viberti website . VARIETALS 100% Timorasso VINTAGE 2023 Download Tasting Note
Appearance: Straw yellow in the first 3/4 years, then it will turn to light golden color.
Nose: Peach, acacia and hawthorn blossoms in the attack, then hydrocarbon and mineral notes are predominant after a few years of maturation in the bottle.
Palate: High in acidity and with a strong mineral backbone which lead to a savory, structured finish.
Ageing: Ageing on lees for 10–12 months, with weekly bâtonnage.
Pairing: This wine is versatile enough for gourmet pairings, such as guinea fowl or rabbit tagliatelle. And rich fish dishes or aged cheeses that can stand up to its high acidity
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