Oddero - Monlià Timorasso Derthona 2023

Oddero — Monlià Timorasso Derthona 2023

Context

Monlià is a recent and singular project within the Derthona Timorasso landscape, born from the collaboration between Isabella Oddero, her cousin Pietro Oddero, and friends Fabrizio “Ito” Borgogno and Stefano Carbone, owners of the restaurant More e Macine in La Morra.

The name Monlià comes from the Piedmontese dialect for Monleale, the village where the vineyards are located, in the Tortona area. The group acquired parcels in this zone in 2019 and undertook their replanting. While the young vines have not yet fully entered production, the first vintages (2019–2021, and again 2023) rely on carefully selected grapes from the same area.

Although the wine is made at the Poderi e Cantine Oddero cellar, it is an autonomous label with very limited production. A significant portion of the bottles finds its natural destination at the restaurant More e Macine, reinforcing the artisanal and almost confidential character of the project.

Terroir

The vineyards are situated at mixed altitudes, benefiting from good exposure and wide diurnal temperature variation.
The soils are predominantly clay-limestone, with a significant presence of stones and a high content of active limestone — a central element for the tension, longevity, and mineral profile of Timorasso.

Viticulture

• Hand harvesting

• Harvest between the last week of September and early October

Vinification

Fermentation is spontaneous, in stainless steel tanks with strict temperature control, never exceeding 18 °C.
No malolactic fermentation is carried out, preserving the grape’s natural acidity and aromatic precision.

Aging

After fermentation:

• part of the wine ages for 12 months in large Austrian oak casks

• part remains in stainless steel, to preserve freshness and definition

At the end of aging, the two components are blended. The wine then rests for a further 4 months in bottle before release.

Tasting Notes

A Timorasso with a restrained and elegant profile, showing aromas of ripe citrus, apple, dried flowers, and a very clear calcareous mineral note. On the palate, it is structured, precise, and deep, with firm acidity, subtle texture, and a long, saline, persistent finish — a Derthona with clear gastronomic vocation and strong capacity for evolution.

Pairings

Ideal with:

• roasted or grilled fish

• structured seafood dishes

• white-meat poultry

• traditional Piedmontese cuisine

• medium-aged cheeses

Service

Temperature: 10–12 °C
Glass: large white wine glass
Decanting: optional, recommended in youth

Technical Sheet

Producer: Monlià (Oddero, Borgogno & Carbone project)
Wine: Timorasso Derthona
Vintage: 2023
Region: Piedmont — Colli Tortonesi (Derthona)
Vineyard location: Monleale
Grape variety: 100% Timorasso
Aspect: Mixed altitudes
Soils: Clay-limestone, stony, with high active limestone content
Harvest: Manual
Fermentation: Spontaneous, in stainless steel
Maximum temperature: 18 °C
Malolactic fermentation: No
Aging: 12 months in large Austrian oak casks and stainless steel
Bottle aging: 4 months
Production: Very limited