Ricc Il Giallo di Costa 2009 Piedmont This is not a white wine for everyone as it undergoes an extreme 90 days skin maceration. Interestingly, it has a dry extract of 33 grams, more similar to Barolo than a white wine. Following fermentation skins are kept below liquid level with submerged sieve. This is an oxidatively made wine, purposefully front loading oxidation to bullet proof it for long bottle age. That said, oxidation shows more as dark color, than through aromatics or flavors. This is not made every vintage and is only made if skins and grapes are perfect. 

Sitting in glass with a bright golden, highly reflective color, this pure Timorasso presents very interesting aromas:  tarry, reductive mineral notes.  Reductive initially, this blows off and develops slightly fruitier aromas with mint/herb high notes. Rounded in the mouth, with firm acidity and fine, but firm tannins, it clearly needs food to show it and the foods best. After extended breathing the wine becomes harmonized, dense and integrated on palate, with tannins and acidity nicely folding in.  32 mg/l Tasted April 2012 © www.winedisclosures.com