Timorasso “San Leto”
San Leto is a Colli Tortonesi vinified with some short skin-contact and 12 months on the lees. Daniele Ricci’s grandfather, Carlo, purchased Cascina San Leto in Piemonte’s eastern hills in 1929, planting the farm with local grapes (mostly Timorasso with smaller amounts of Barbera and Croatina) and undertaking to raise cattle on the property. When phylloxera devastated most of the area’s vines in the mid-late 19th century, many growers abandoned Timorasso for Cortese because of its lack of productivity. Carlo Ricci stayed the course.
Appellation: Colli Tortonesi Timorasso (DOC)
Type: White, dry
Varietal: 100% Timorasso
Certified Organic
Color: Light gold.
Bouquet: Mineral and citrus with aromas of candied kumquat, orange, pepper, and thyme.
Taste: Prominent acidity and minerality, alternating balsamic and saline overlaying fruit, spice and herbs.
Alcohol: 14.4%.
Serving Temperature: 10-12 C° (50-54º F).
Pairing: Bollito misto, tortelloni di zucca, roasted veggies, and cheeses.
Production Area: Costa Vescovato, Piemonte.
Vineyard: San Leto, 1.0 hectares (2.5 acres), planted 1985, 420 root stock, A- clone.
Elevation: 290 meters (950 feet) a.s.l.
Exposure: South, southwest.
Soil: Tortonian Marl.
Training System: Guyot.
Yield: 4000 Kg/Ha (1.8 tons/acre).
Harvest: End of September, manual.
Vinification: Stainless steel with three days of maceration without any pump-overs, 12 months on the lees.
Aging: Aged in untoasted acacia barrels for a minimum of twelve months, followed by 12 months in bottle.
Annual production: 2,000 bottles.
