TERRALBA farm was born in the early 1900s and today is run by Stefano Daffonchio who professes himself a producer without compromise, a lover of wines made naturally without the use of biotechnology.
The wines are an expression of his dedication to the land and the passion he transmits while respecting the environment as much as possible.
He says: very high quality in the vineyard because as Michelangelo said "the sculpture is already inside the marble, I just have to free it.". The wine is already in the vineyard, you just have to give it a way to express itself, freeing it, respecting the times and the work of art will be accomplished!
Terralba Stato Timorasso Riserva 2016 is obtained from the hand-picked vine of the same name, a bright wine with great minerality that is balanced by a well-mixed acidity.
A beautiful reality to be discovered where wine is born in a traditional way.
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Oro carico e luminoso nel bicchiere.
Sentori di frutta a pasta bianca, albicocca e pesca, cera d'api.
Mineralità estremamente evidente sorretta da un'acidità equilibrata e molto ben inserita. Caldo e persistente, con un finale di gesso e pietra focaia.
Ottimo con formaggi e piatti di pesce.
Controspalliera con potatura a Guyot.
0,75 L Standard
Comune di Berzano di Tortona (AL) in localita Loira
PLANTS FOR HECTARE
Diraspatura e macerazione sulle bucce per 72 ore, pigiatura soffice con pressa orizzontale, fermentazione del mosto in vasca di acciaio, con successivi periodici batonnage fino ad avvenuta retrogradazione dell'acido malico.
Circa 50 q.
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Name: Terralba Address: Frazione Inselmina 25 - Berzano di Tortona (AL) Web Site: www.terralbavini.com/vini.htm
TERRALBA The farm is owned by the family since the early '900; Vincent's great-grandfather bought the land (about 3 ha) by Conte Boniforte Busseti, then owner of almost the entire City of Berzano. Of those 3 has 2 were planted with vineyards (Barbera, Timorasso and Croatina). The grapes produced was all vinified and wine sold to Piedmont and Liguria traders.
Timorasso in that period came from the cellars a few days after the wine to reach the Swiss and German markets under the name "Torbolino" (name due to the wine turbidity), where it was processed and sold later with fancy names, thus losing the 'initial identity.
At first, the lack of details in the cellar technology was an imposition of economic status, is now a choice made with the knowledge of the winemaker craftsman who transforms the raw material in respect of traditions, without being influenced by the fashions every year require certified wines, soul and personality, that have nothing to do with the territories in which they are born. (the maximum that nowadays offers wine quality methodology are the small French oak barrels, and the timetables of aging.)