Claudio Mariotto Colli Tortonesi DOC Timorasso Cru ‘Bricco San Michele’ 2023
‘Bricco San Michele’ is a youthful planting that covers 10 hectares on an east / south east facing hillside in Vho, with limestone and clay soils. This cru vineyard and it’s youthful vines delivers a chiseled version of Timorasso that is destined for greatness.
The wine is intense, long, persistent, floral and fruity, with a warming sensation on the palate. ‘Bricco San Michele’ is very typical of Timorasso; mineral with notes of chamomile, ripe yellow plums, and toasted almond on the finish. Soft, elegant and concentrated.
Soft press, spontaneous ferment, 12 months on fine lees in stainless steel + 12 months in bottle before release. No malo.
Original: $54.25
-65%$54.25
$18.99Claudio Mariotto Colli Tortonesi DOC Timorasso Cru ‘Bricco San Michele’ 2023
‘Bricco San Michele’ is a youthful planting that covers 10 hectares on an east / south east facing hillside in Vho, with limestone and clay soils. This cru vineyard and it’s youthful vines delivers a chiseled version of Timorasso that is destined for greatness.
The wine is intense, long, persistent, floral and fruity, with a warming sensation on the palate. ‘Bricco San Michele’ is very typical of Timorasso; mineral with notes of chamomile, ripe yellow plums, and toasted almond on the finish. Soft, elegant and concentrated.
Soft press, spontaneous ferment, 12 months on fine lees in stainless steel + 12 months in bottle before release. No malo.
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Description
‘Bricco San Michele’ is a youthful planting that covers 10 hectares on an east / south east facing hillside in Vho, with limestone and clay soils. This cru vineyard and it’s youthful vines delivers a chiseled version of Timorasso that is destined for greatness.
The wine is intense, long, persistent, floral and fruity, with a warming sensation on the palate. ‘Bricco San Michele’ is very typical of Timorasso; mineral with notes of chamomile, ripe yellow plums, and toasted almond on the finish. Soft, elegant and concentrated.
Soft press, spontaneous ferment, 12 months on fine lees in stainless steel + 12 months in bottle before release. No malo.
