Claudio Mariotto

Region: PieMONTE

Production: 90,000 Bottles

Site: claudiomariotto.it

BACKGROUND 

The Mariotto company was founded in 1921 by great-grandfather Bepi and carried on by grandfather Salvatore and Caludio’s father Oresto.

In the early 90’s, Caludio Mariotto, along with a few other local winemakers, had the vision to believe in an abandoned native vine'‘s potential to produce great, ageable white wine. That grape was Timorasso which had thrived in the area since the Middle Ages. Following the WWII and phylloxera, years of progressive abandonment of the countryside and reduction of the vines in favor of easier and more productive varietals followed.

In recent years, there has been the rediscovery of Timorasso, thanks to its oenological characteristics and the predisposition to aging for many years and becoming a wine with great structure both in the nose and the mouth.

The VINEYARDS

The state consists of 54 hectares of vineyard between Vho and Sarezzano at an altitude between 250 and 300 m.a.s.l. in the southeastern tip of Piemonte. The Colli Tortonesi is a territory historically suited to the cultivation of vines dating back to the Ancient Romans. The area lies on the border between four regions: Piemont, Emilia Romagna, Liguria, and Lombardia. A strategic crossroads by an extraordinary panorama where vineyards alternate with steep slopes and woods of oak and chestnut.

The vineyards enjoy a favorable microclimate as they are located close to the Apennines overlooking the Po Valley and influenced by the proximity of the sea which is only 60km away. The vines are cultivated without the use of pesticides and with pruning and leaf stripping that respect the vine.

 

THE WINE

The production focuses only on the native vines of the Colli Tortonesi. The vilification of the white wines, after a soft and slow pressing, involves a spontaneous thermo-controlled fermentation and a subsequent refinement in steel tanks leaving the must on the noble lees for 12 months. The process ends with a second refinement of 6-12 months in the bottle.

The vilification of the red wines seeks to maintain the territorial identity of the Colli Tortonesi with balanced maceration that keeps the aromas unaltered. New Tonneaux and barrique is used for aging.


 

DERTHONA
colli tortonesi derthona DOC

Clear straw yellow of medium intensity. Notes of fruit, chamomile, flint animated by freshness and flavor

Grape Varietal: 100% Timorasso

Production zone:  Village of Vho and municipality of Sarezzano between250-300 m.a.s.l.

Exposure: Many

Pruning: Guyot

Soil: Calcareous/Clay

Vineyard:  The vineyards are grown without the use of chemical fertilizers, herbicides, or systemic products

Harvest: End of September

Vinification:  Soft and slow pressing of the grapes, spontaneous thermo-controlled fermentation

Aging: One year on the noble lees in steel tanks with light battonage and at least 6 months in the bottle

cavallina
colli tortonesi derthona DOC

Gold yellow of strong intensity. Intense with mineral notes and hawthorn, chamomile, peach, and apricot. Savory harmonious, mineral, and fruity scent with an elegant finish.

Grape Varietal: 100% Timorasso

Production zone:  Cavallina vineyard. Village of Vho 250-300 m.a.s.l.

Exposure: East

Pruning: Guyot

Soil: Calcareous/Clay

Vineyard:  Almost 20 year old vines. The vineyards are grown without the use of chemical fertilizers, herbicides, or systemic products

Harvest: End of September

Vinification:  Soft and slow pressing of the grapes, spontaneous thermo-controlled fermentation

Aging: One year on the noble lees in steel tanks with light battonage and at least 12 months in the bottle

Pitasso
colli tortonesi derthona DOC

Gold yellow of strong intensity. Intense floral with warm fruity and honey sensation. Pulpy and juicy with a slight spicy note.

Grape Varietal: 100% Timorasso

Production zone:  Commune di Sarezzano 250-300 m.a.s.l.

Exposure: 180 degrees from east to west above a hill

Pruning: Guyot

Soil: Calcareous/Clay

Vineyard:  The vineyards are grown without the use of chemical fertilizers, herbicides, or systemic products

Harvest: End of September

Vinification:  Soft and slow pressing of the grapes, spontaneous thermo-controlled fermentation

Aging: One year on the noble lees in steel tanks with light battonage and at least 12 months in the bottle

montemirano
croatina

Ruby red sometimes garnet. Pleasant, slightly herbaceous, dry, slightly tannic, endless

Grape Varietal: 100% Croatina

Production zone:  Municipality of Sarezzano 250-300 m.a.s.l.

Exposure: West/Southwest

Pruning: Guyot

Soil: Calcareous/Clay

Vineyard:  The vineyards are grown without the use of chemical fertilizers, herbicides, or systemic products

Harvest: End of September/Beg of October

Vinification:  Soft and slow pressing of the grapes, maceration 8/10 days, and racking.

Aging: At least 12 months in alternating new and first passage 500 liter barrels and at least 6 months in the bottle.