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Derthona Colli Tortonesi Timorasso 2021 - Vietti
Vietti

DERTHONA COLLI TORTONESI TIMORASSO 2021 - VIETTI

  Italy / Piemonte
€46.40
€40.50
QTY
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“White Barolo” with 94pts from James Suckling!

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Why do we love it?

Timorasso Derthona Colli Tortonesi 2021 from Vietti Winery is a rare white wine from Piedmont, crafted from the ancient and nearly forgotten Timorasso grape. Rumour has it that it ranks among the top three Italian white varieties, with many claiming it’s number one. In fact, James Suckling and Wine Enthusiast awarded it 94 points, Robert Parker gave it 93+, and Falstaff rated it 92. Intrigued much?

Vietti Winery was founded in the late 19th century in the village of Castiglione Falletto, right in the heart of Piedmont. Today, its vineyards span 75 hectares across regions like Langhe, Roero, Asti, and Colli Tortonesi. Still family-run, Vietti is devoted to producing wines that showcase local grape varieties and the microclimates of Piedmont, earning praise from both critics and wine lovers. The winery’s philosophy is rooted in respect for the land and sustainable viticulture. Vietti played a key role in reviving native white grapes like Timorasso, which thrives in the limestone and clay soils of the Tortona hills, giving the wine its structure, concentration, and vibrant energy.

The grapes for Timorasso Derthona Colli Tortonesi 2021 come from vineyards around Monleale, in the sun-drenched hills of Tortona, ensuring optimal ripeness. Fermentation takes place over about four weeks in a mix of ceramic vessels, oak barrels, and stainless-steel tanks. The wine is then aged for 10 months on the lees, resulting in a complex profile with a creamy texture, crisp acidity, and a distinct minerality that makes you wonder why you hadn’t discovered this grape sooner!

Timorasso Derthona Colli Tortonesi 2021 has grit and personality. It’s the surprise white variety you need to try—and if we had to give it a title, it could easily be called the “White Barolo.”

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

On the nose, you’ll find aromas of white peach, pear, bergamot, dough, honey, and white flowers like acacia and elderflower.

On the palate, it’s medium-bodied, with crisp acidity and a slightly oily texture. Flavours of pear, apple, ripe peach, almond, and citrus oils mingle with orange blossom and acacia, while honeyed notes balance the minerality, creating a rich and distinctive character.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13,5%
Origin Piedmont, Italy
Variety Timorasso
Aromas white peach, pear, bergamot, dough, honey, white flowers like acacia and elderflower
Bottle Size 750ml
Barrique -
Serving temperature 12-14°C
Aging 3-5 years
Closure Cork
Organic No

DERTHONA COLLI TORTONESI TIMORASSO 2021 - VIETTI

PAIR IT

Pair it with mustard-lemon marinated salmon fillet, spaghetti with lemon cream and parmesan, or orzo with langoustines and saffron.

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper

Salt

 

For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns

salt

 

Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

Notes
- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes

 

Eva Monochari

Food Blogger

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