Principiano, Timorasso Langhe Bianco


NAME OF ESTATE/DOMAINE: Principiano Ferdinando VINTAGE: 2016 ABV: 12 % NAME OF VIGNERON: Ferdinando Principiano LOCATION: Serravalle Langhe, SW Piedmont, Italy GRAPE/BLEND: 100% Timorasso SUSTAINABLE/ORGANIC/BIODYNAMIC: Use organic methods CERTIFICATION: Not certified SUITABLE FOR VEGETARIANS/VEGANS: Suitable for vegetarians & vegans ALLERGENS (EGGS AND/OR MILK): None used TASTING NOTE: The wine is a pale straw colour and very crisp on the palate (because of the soil and altitude), but the aromas are soft and full, recalling all the richness of vineyard (herbs, fruits, flowers). (LOCAL) FOOD RECOMMENDATION: Chicken sautéed with garlic and tomato, hoisin duck pancakes, spaghetti carbonara -------------------------------------------------------------------------------------------------------------------------------- SHORT HISTORY: Very young vines, planted in 2011. Ferdinando Principiano was born in an old house at the foot of his most important vineyard on the Southern edge of Serralunga. This is the latest, highest and coolest village in the Barolo district, with a soil that is not anymore arigelux-calcaire like in most of the appellation but 100% calcareous. The Timorasso vineyard has the same soils, although outside of the Barolo-district. This confers a unique character to the vines: austere, super rich on acids (like the Timorasso!), and designed by nature to age forever. (MICRO)CLIMATE: Continental-mild TERROIR: Calcareous soil (similar to Serralunga d’Alba) VITICULTURE: 1.4 Hectares planted in 2011 with 6000 plants, guyot pruning YIELDS: Very low, 30-40 quintals/ha (30 hl/ha) VINIFICATION (delete or amend as appropriate):  Manual harvested  Destemmed grapes  Straight pressing, no maceration, stainless steel only  Indigenous yeast  Ambient ferment  Nature of maturation in stainless steel tank for 9-10 months  Secondary/malolactic: NO malo  Filtration: NONE  Fining (using what, suitable for vegans?) NONE  Use of sulphur in vinification, twice: after first racking and just before bottling  Quantity of SO1: more or less 40 ppm total
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Piemonte, in the north-western corner of the Italian peninsula, sits at the foot of the Western Alps, which encircle the region to the north and west. Its seasons are very distinctive: hot, dry summers, cold winters, and temperate springs and autumns are common with occasional fog during harvest time. Located in north-west Italy, surrounded by the Alps, Piedmont means literally “foot of the Mountain” in Italian. .

The richness and elegance of Piedmontese wines go perfectly with the rich and creamy cuisine typical of Piedmont, with meat and risotto at the heart of every menu, not to mention the most notable ingredient, the white truffle (tartufi bianchi). Piedmont has the highest percentage of quality wines in the whole of Italy. It is home to some of the most robust, long-lived wines of the world, many of which are specific to Piedmont and have not excelled anywhere else in the world. The wines of Barolo and Barbaresco are two of Italy’s best. Like fine Bordeaux and Burgundy, these Nebbiolo wines age very well.

DOCs and DOCGs

DOC: Barbera d’Alba; Colli Tortonesi; Dolcetto d’Alba; Grignolino del Monferrato; Langhe; Loazzolo; Monferrato; Nebbiolo d’Alba; Rubino di Cantavenna; Piemonte

DOCG: Barbaresco; Barbera d’Asti; Barbera Nizza Superiore; Barbera del Monferrato Superiore; Barolo; Dolcetto d’Ovada; Erbaluce di Caluso; Gavi; Gattinara; Moscato d’Asti; Roero

The region’s pedigree is apparent in its 58 DOC and DOCG zones, and it has the highest percentage of classified wines in all of Italy.

Grape Varieties

Nebbiolo is the grape used in Piedmont's most important DOCGs: Barolo, Barbaresco and Gattinara. Barbera, a dark-skinned variety, is responsible for a growing number of superlative wines, labelled as Barbera del Monferrato, Barbera d’Asti or Barbera d'Alba.

Another important red grape is Dolcetto, with several DOCs to its name (d'Alba, d'Acqui and di Ovada are the top three). Although its name means 'little sweet one', Dolcetto gives red wines with an appetizing, gently bitter finish. Although Piedmont is known as a red-wine region, there are whites that have to be mentioned: Moscato d’Asti and sparkling Asti Spumante, both made from Moscato grapes; Gavi is the most renown still white, made from the Cortese grape, a local variety which gives a clean and citrussy white. Crisp, floral Arneis is the grape used for whites in Roero appellation..