With the Giallo di Costa, Daniele Ricci explores what is possible with Timorasso. He macerates the wine for three months, extracting all the tannins, acids, extracts and flavours from the skins that have been stored in them throughout the year. In addition to the health of the berries, the time of harvest obviously plays a decisive role, as all components should be ripe and in balance.
The fact that the Giallo di Costa is nevertheless defined more by elegance than power is partly due to Daniele's experience and craftsmanship, but also to the fact that the Timorasso pulp is only covered by an extremely thin skin. This makes the grapes a predestined victim of fungal diseases, which is why Giallo di Costa is not produced every year; in golden years, however, this results in a wine that scores with subtle tannins, powerful acidity and precise flavours and is a fantastic example of how subtle wines fermented on the skins for a long time can be. Like the San Leto Blu, the Giallo di Costa is matured for a good year in used acacia barrels and then for a further two years in the bottle.
Style
I don't know whether Giallo di Costa, "the yellow of the coast", refers to the colour of the wine, but it would certainly fit. Some of the aromas are also yellow - grapefruit and camomile, for example - but there is an arc here that also includes other colours: white (salt) and green (oregano), orange (apricot) and brown (nuts, caramel). All of this is embedded in a dynamic and compact body, whose backbone is formed by a lively acidity and fine tannin structure. Has potential for the next 10-15 years.
Data sheet
Grape variety: 100% Timorasso
Harvest: By hand
Fermentation: spontaneous | wild yeasts, 100-day maceration without crushing the grapes
Ageing: 1 year in used acacia barrels, 2 years in the bottle
Filtration: no
SO₂: < 50mg/l
Alcohol content: 16% vol.
Closure: Natural cork
Drinking temperature: 10-12 °C
Perfect drinking maturity: from now - 2035
Content and price per litre: 0.75 l/(€33.62/l)
All the winegrowers listed on Vinonudo work with compost, organic fertiliser and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.
