Testing the Limits of Timorasso

Patricia Thomson
Features
5 min read
This is part II of our series on Timorasso. Read part I. Claudio Mariotto smiles impishly as he pours a wine named L’Imbevibile—Undrinkable. It’s anything but. Fermented in amphora for 30 days on the skins, this intense, apricot and honey–inflected wine is one of the many experiments seen at the

Should Piedmont Be Known for White Grapes, Not Red?

Patricia Thomson
Features
6 min read
Walter Massa would be the first to admit that timorasso is a vexing troublemaker. “It’s a difficult grape that produces badly,” he says in Italian. “I’m not saying little, I’m saying badly, which is different.” This coming from the mouth of the man who single-handedly rescued the grape from oblivion

Tenuta di Castellaro Bianco Pomice 2016

Fabian Jauregui
Wine Reviews
1 min read
This is a fascinating dry wine made on the astonishingly beautiful Aeolian Islands, just north of Sicily (which are known mostly for their sweet passito wines). 60% Malvasia di Lipari and 40% Carricante, vines are grown using the Alberello technique, an ancient method each vine is staked to grow by