Winery PreliTimorasso
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Timorasso from the Winery Preli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Timorasso of Winery Preli in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Timorasso of Winery Preli in the region of Piedmont often reveals types of flavors of earth.
Food and wine pairings with Timorasso
Pairings that work perfectly with Timorasso
Original food and wine pairings with Timorasso
The Timorasso of Winery Preli matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of macaroni and cheese, waterzooï of the sea or salted king's cake with cauliflower.
Details and technical informations about Winery Preli's Timorasso.
Discover the grape variety: Rhoditis
Fresh, fruity whites and light rosés best enjoyed young, with a pale salmon robe, an airy palate with preserved acidity, and signature aromas of citrus (lemon), green apple, white flowers and herbal notes. Also the traditional base for resinated Retsina. Grown in the Peloponnese, Macedonia and Attica for modern dry Greek whites. Greek autochthonous grey grape with pink skin, one of the most planted varieties in Greece.
Last vintages of this wine
The best vintages of Timorasso from Winery Preli are 0
Informations about the Winery Preli
The Winery Preli is one of of the world's great estates. It offers 24 wines for sale in the of Colli Tortonesi to come and discover on site or to buy online.
The wine region of Colli Tortonesi
Southeastern Piedmont DOC around Tortona, marl-limestone soils. Signature Timorasso as white king (native saved by Walter Massa in the 1980s): structured and mineral with yellow peach, apricot, candied citrus, honey, herbs, almond and a petrol touch at maturity, taut palate and long ageing — nicknamed "Barolo bianco". Historic Barbera in red: juicy and fresh (cherry, plum, spices). Also supple Dolcetto, spicy Freisa, fleshy Croatina.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Press (wine)
In red winemaking, wine made from the marcs by pressing after devatting. See goutte (wine of).
