Viticulture began back in 1500, where the current land was first farmed by friars, creating a legacy which the Bottazzi family adopted and carried out through four generations. The estate was built back in 1650. It has been a monastery where priests lived for a long time. In the early 1990s the Bottazzi family uprooted almost all the 70 hectares vineyards and replanted new ones on a smaller surface in order limit production, control all processes from vine to bottle, guarantee the highest quality and be able to offer wines with both a sense of varietal and a sense of place.
Azienda Monterosso is located in the Piemont region. The vineyards are part of the Denominazione di Origine Controllata (DOC) Hills of Tortona, at an average of 280 meters above sea level. There are currently 10 ha of vineyards planted.
Average summer temperatures and rainfall are very similar to those of Bordeaux. However, overall, the climate is Mediterranean, with an extended summer and autumn enabling the grape varieties to achieve perfect ripeness.
Generally, summers are hot and winters are cold.
The Apennines protect the area from storms and cold air currents arriving from the sea, while the warmer Mediterranean air tempers the colder air coming from the Alps.
Our vineyards are located only uphill with South exposure that guarantee a perfect ripening of grapes even in the most difficult vintages . the soil is a blend of clay, gypsum, slate and pebbles, which provide our wines both power and elegance.
Our main focus is the Timorasso grape, which is the flagship grape of our domaine. A small proportion of red variety is also grown (Barbera).
Timorasso is a very old vine and used to be one of the most praised in the province of Alessandria. In was almost totally lost in the early twentieth century where vineyards were replanted after the ravages of phylloxera.
Timorasso combines aromas of light honey and spice as well as floral, citrus and nutty characteristics with delicate minerality and good acidity. All elements are enshrouded in a creamy texture and the tendency is toward higher alcohol. Wines sometimes taste as if they were lightly oaked, when they are not. Timorasso wines have a true longevity that take on kerosene notes with time.
As a general rule, minimum intervention is practiced in the cellar. We are convinced that great wine is made first in the vineyard. We rely on indigenous yeasts and our use of sulphites is very limited.
Very basic equipment is used in the cellar. We rely on steel and cement of varying capacity (400 liters to 2000 liters) in order to maximize lees interactions with the wine.