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Timorasso—one of Italy’s most majestic and rarest white grapes, hailing from the southeast of Piedmont (Colli Tortonesi). Just a few decades ago, this variety was on the verge of extinction, but thanks to visionary winemakers, it has returned to the global elite. Often referred to as the "White Barolo," this grape yields a powerful, structured, and profoundly mineral white wine. In the glass, Timorasso (frequently labeled as Derthona) opens with aromas of ripe stone fruits, apricots, and wildflowers, which evolve over the years into luxurious notes of flint, honey, and hydrocarbons (petrol). It is a wine for those who appreciate character, power, and an extraordinary capacity for cellaring.
Italy
The success story of Timorasso is inseparable from Walter Massa—the winemaker who, in the 1980s, staked the future on this grape when others were uprooting it for more productive varieties. This grape is notoriously temperamental, demanding a specific microclimate and meticulous vineyard work, but the result is one of Italy’s greatest white wines.
Today, many premium Timorasso wines proudly bear the name Derthona on their labels (the ancient name for the city of Tortona). This name has become a hallmark of quality, representing wines characterized by high acidity, significant alcohol content, and a unique sense of "terroir" provided by the calcareous soils of the Tortona hills.
Due to its substantial body and powerful structure, Timorasso is one of the few white wines capable of competing with reds at the dinner table.
It pairs perfectly with richer and more complex dishes: fatty fish, poultry in creamy sauces, veal, and dishes heavily seasoned with white truffles (Alba truffles). It is also an excellent companion for aged cheeses, such as Castelmagno or mature Pecorino. If you are looking for the ultimate wine for a wild mushroom risotto—Timorasso is your number one choice.
While genetically unrelated, both varieties share high acidity, pronounced minerality, and the ability to develop specific "petrol" (flinty/hydrocarbon) notes during aging. Winemakers value both for their ability to improve and become increasingly complex with time, rather than fading away.
Yes, especially if you are tasting a young Timorasso (under 3–5 years). Decanting helps "wake up" the wine, softens its firm structure, and allows the aromatic bouquet to fully expand. We recommend decanting for approximately 30–60 minutes.
As this is a weightier and more complex wine, do not serve it too cold. The ideal temperature is 10–12°C. Excessive chilling can "close" the aromas and hide the magnificent texture for which this grape is famous.
