technical sheet
Following the manual harvest of Timorasso grapes from our vineyards in the Tortonesi and Monleale Hills, we move on to a cold maceration of about 3 days. Static decantation always in steel and subsequent spontaneous fermentation in cement at about 17°C of temperature for 25 days. Aged in steel for 10 months and subsequently 7 months of aging in the bottle.
perfect match
Derthona pairs perfectly with rich recipes, fish dishes such as anchovies, scallops, but also with Piedmontese appetizers such as Russian salad (boiled vegetables cut into pieces combined with mayonnaise), veal with tuna sauce (thin slices of cooked meat served cold accompanied by egg and tuna sauce), raw meat all’albese with truffle; with second courses such as stuffed courgette flowers, battered vegetables and full-fat blue cheeses. But also Montébore. Ranging among world traditions, in France we find raclette (melted cheese accompanied with cured meats and vegetables), escargot à Bourguignonne (snails with butter, garlic and parsley), French onion soup. In Spain, Galician octopus. In Sweden, skagenrora (shrimp sauce with smoked salmon and mayonnaise). In Iceland, Plokkfiskur (cooked halibut with boiled potatoes). In India, samosa (fried dough snack filled with vegetables, legumes, meat). In Thailand, Yum Nua (beef salad). In Japan, dishes cooked using the tempura method.
| Alcohol: | 14% |
| Volume: | 75cl |
