Walter Massa may have single handedly brought back the Timorasso grape. Specific to Piedmonte, when Massa began to realize how ideal the micro-climate was for white varieties he began looking to make something a little more interesting than the high-yielding, quaffable Cortese. It took years of dedicated experimentation and meticulous selection massal, but now Massa is on the map for making impressive, complex, and alluring Timorrasso. This wine is fermented entirely with native yeasts and is allowed to macerate on the skins for an extended sixty hours. It sees batonnage, only the lightest of filtration, and spends six months in bottle before release. This textural, expressive white speaks to the calcareous soils it originates from with a striking backbone of minerality that supports the round apple and apricot flavors enlivened by bright acidity.
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