Morning Dew | The Carpini

DENOMINATION: Colli Tortonesi DOC

TYPE: white

GRAPE VARIETY: 100% timorasso

ORIGIN: Italy, Piedmont

EVOLUTION: 4-5 years

SERVING TEMPERATURE: 8-10° C

RECOMMENDED GLASS: medium-sized white wine glass

ALCOHOL VOLUME: 14%

FORMAT: 75 cl

THE WINE

TECHNICAL SPECIFICATIONS

FRESHNESS: ◼︎◼︎◼︎◼︎◻︎
BODY: ◼︎◼︎◼︎◻︎◻︎
FLAVOUR: ◼︎◼︎◼︎ ◼︎◻︎
SOFTNESS: ◼︎◼︎◼︎◼︎◻︎

NOTES FROM OUR SOMMELIERS

👁 Intense straw yellow with greenish reflections, tending towards bright gold over time;

👃🏻 the nose expresses notes of strong yellow fruits, from peach to small wild plums, gooseberries, floral notes, but also marine scents, rock washed by the sea, cliff, medicinal herbs, essential oils ;

👄 at the sip it is warm, savory, soft and balanced. Of excellent persistence.

RECOMMENDED COMBINATION

A white with character, which goes well with egg pasta carbonara, fried sardines, veal with tuna sauce, bagna caoda, fish and meat carpaccio. Excellent vegan combinations consist of legumes, trofie with Genoese pesto, chickpea farinata, courgette flowers fried in batter.

REFINEMENT

Rugiada del Mattino is a white wine made from Timorasso grapes which comes from the first white grape vineyard planted in the early years of the new millennium baptized with the name of Paolo Ghislandi's third daughter. From when it was planted to today, the vineyard (located 370 meters above sea level) has undergone several metamorphoses until arriving at today's configuration which I believe to be perfect.

Tasting this wine you can feel the savory minerality of drops of dew in the morning in the fresh morning air, of flower buds not yet blooming, stones, rocks and marine salt with a touch of medicinal herbs and Mediterranean scrub.
The wine that I willingly drink when I feel the need for freshness, lightness of mind, smiles and complicity.

Manual harvest in boxes with selection of bunches. Maceration on the skins for 2 days, spontaneous fermentation with indigenous yeasts. 12 months on the noble lees in steel tanks. Released on the market 18 months after the harvest. 9000 bottles a year.

YOU WILL LOVE IT FOR...

the character.

TERRITORY OF ORIGIN

TERROR

We are in the area of ​​the Tortonesi hills: a succession of cultivated fields, vineyards and orchards which represents a natural continuation of the Po Valley up to the complex mountain chain of Lower Piedmont, where the Alps give way to the Apennines.

There are many white grape varieties that make up the Tortona hills area: Cortese, Favorite, Müller-Thurgau, Pinot Bianco, Pinot Grigio, Riesling Italico, Riesling Renano, Barbera Bianca, Chardonnay, Sauvignon, Sylvaner Verde and Timorasso. Timorasso, in particular, is a very rare - excellent - Piedmontese variety, native to the province of Alessandria saved from extinction by Walter Massa, from which aromatic and drinkable wines are obtained, also used in the distillation of grappa. Its production is limited, but of the highest quality. The wine made from Timorasso grapes (called Derthona, from the ancient name of the territory) is a real gem, highly appreciated by professionals.

CELLAR

In the south-east of Piedmont, south of the Gavi region, there are Tortona and the Colli Tortonesi. These reliefs are the cradle of one of the most fascinating native vines in Italy: timorasso. It is a grape that has the gift, like only a few others, of developing types of aromas and flavors of incredible complexity over the years. Paolo Carlo Ghislandi, manager and oenologist of the I Carpini company, is the man who gave life to Cascina di Pozzol Groppo as it is today. Purchased at the end of the nineties, Paolo Carlo dedicated months of study, of real listening, before designing the vineyards and cellar. The pedoclimatic characteristics in the farmhouse are excellent, but for wine production this was not enough: it was necessary to conceive a production system that adhered as closely as possible to the ideal conditions for the ripening of the grapes and for their transformation into wine. And so it was.

Paolo Carlo sees winemaking as a combination of art and nature and refers to his products as Art wines . It is no surprise that he works according to the dictates of organic viticulture, often following even more natural practices combined with the use of indigenous yeasts, low yields per hectare, few added sulphites, carefully controlled fermentations. The wines of I Carpini come to life in the glass, they are multifaceted, never banal, produced with universally known grapes such as Barbera or semi-unknown grapes such as Albarossa. And of course the timorasso, the pivot around which the rebirth of the entire territory revolves, thanks to the intuitions of winemakers such as Paolo Carlo. A "local juice" where only the peculiarity of the vintage gives the stamp and uniqueness of each bottle. The wines of I Carpini take you by the hand and you have to abandon yourself to their aroma and flavour. Paolo Carlo often says: "it's the wine that decides when it's ready, let's leave it to it and wait for it without haste".

A natural, holistic approach towards the wine element, in its broadest and most territorial sense possible.