{"product_id":"vigneti-repetto-derthona-timorasso-quadro-colli-tortonesi-doc-2024","title":"Vigneti Repetto, Derthona Timorasso \"Quadro\", Colli Tortonesi DOC 2024","description":"\u003cp\u003eThe first time I really understood Timorasso, I was sitting at a small trattoria outside Tortona on a cold November afternoon, watching the fog roll in off the Po plain and eating through a plate of tajarin with white truffle. The sommelier — a young woman who had clearly tasted everything in that corner of Piedmont — poured me a glass without telling me what it was. It was golden, dense with tension, and smelled like a Chablis premier cru had spent a summer in Liguria. I asked her what it was. She smiled and said, \"Timorasso — the grape Piedmont almost lost.\" That moment cracked something open for me. Here was a white wine with the structural authority of a great white Burgundy and the saline, mineral drive of the finest Chablis, grown in a place most American wine drinkers couldn't find on a map. I've been chasing the best expressions of it ever since, and the Vigneti Repetto Quadro is, right now, one of the most compelling bottles in the entire category.\u003c\/p\u003e\n\u003cp\u003eTimorasso is NOT a wine you find at your local big-box retailer, and the Repetto Quadro is NOT the entry-level introduction to the grape. This is the wine that every serious Italy-focused sommelier in San Francisco and New York is quietly hoarding. The Colli Tortonesi sits in Piedmont's southeastern corner — fifty miles east of Alba, on the border with Lombardy and Liguria — and for decades its signature white grape, Timorasso, was nearly extinct. Walter Massa is credited with saving it in the 1990s, but today a new generation of producers is pushing the variety further, and Gian Paolo Repetto is at the center of that movement: he literally serves as president of the Colli Tortonesi viticulture consortium and has been one of the loudest voices for official DOC recognition of the \"Derthona\" name on the label. When Italy-obsessed sommeliers in Los Angeles start talking about the next great Italian white, this is the wine they're reaching for.\u003c\/p\u003e\n\u003cp\u003eGian Paolo Repetto is a former industrial engineer who returned to his family's farming roots in 2013 and brought his engineering brain with him. The label design tells you everything: \"Quadro\" means square in Italian, and Gian Paolo uses geometric shapes across his lineup to signal each wine's structural character — the square for the straight, linear Quadro; a spiral for the single-vineyard Origo. That's not a marketing conceit. It's an accurate description of how this wine is built. The Quadro is sourced from two parcels in the communes of Sant'Agata Fossili and Sarezzano, planted in 2007 and 2017, on steep south- and southwest-facing slopes between 280 and 320 meters above sea level. The soil is calcareous clay — the Sant'Agata Fossili marls, ancient marine deposits that are the geological engine behind Timorasso's signature salinity and aging potential. Gian Paolo vinifies in stainless steel, ages the wine for nine months on its fine lees with weekly batonnage, and bottles it unfiltered — all of it enabled by his proprietary VinoOxygen device, which allows him to avoid racking and keep sulfur additions to an absolute minimum. One hundred percent Timorasso, farmed organically, made by an engineer who thinks about wine the way a watchmaker thinks about a movement.\u003c\/p\u003e\n\u003cp\u003eIn the glass, the 2024 Quadro is a deep, luminous gold with green highlights — vivid and alive. The nose is precise and layered: white flowers and lemon zest up front, then green apple and ripe apricot, and underneath all of it a streak of flint and crushed stone that builds into a saline, oyster shell minerality as the wine opens. On the palate, the acidity is electric — this is a white wine with the tensile structure of a great Chablis premier cru — and the lees work adds a subtle, almost creamy texture that keeps the wine from feeling austere. The finish is long and mineral, with an almond note that lingers in a way that is distinctly, irreducibly Timorasso. Serve it at 50–55°F in a Burgundy stem — it deserves the bowl. Over the course of a meal, the wine loosens and deepens: the floral notes fade, the stone and saline minerality intensifies, and by the second glass you're somewhere else entirely. Drink it now through 2030 — the 2024 has the acidity and structure to age, but it's already giving enormous pleasure. Pair it with a classic Ligurian trofie al pesto, or — Ian's move — add a handful of green beans and a few waxy potatoes to the traditional recipe and let the wine's salinity do the work. This is the white wine I reach for when I need to remind myself that Italy still has secrets worth keeping.\u003c\/p\u003e","brand":"Vigneti Repetto","offers":[{"title":"Default Title","offer_id":47796423950492,"sku":"CAUB2610-REP24DERT-750","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6937\/2572\/files\/bottle-CAUB2610-REP24DERT-750_f5b56551-42ed-466b-855f-1aefc10a864d.png?v=1790961617","url":"https:\/\/thecaubleist.com\/products\/vigneti-repetto-derthona-timorasso-quadro-colli-tortonesi-doc-2024","provider":"The Caubleist","version":"1.0","type":"link"}