La Colombera da Pier Carlo Semino 'Derthona' Timorasso Colli Tortonesi, Piedmont, Italy

Waxy citrus, orchard fruit and a savory mineral finish give 2024 La Colombera da Pier Carlo Semino Derthona Colli Tortonesi a compelling presence at the table. Made entirely from Timorasso at 13.5% ABV, this dry Piedmontese white combines stainless-steel winemaking and lees maturation with the grape’s naturally substantial texture. Elisa Semino and her family bring both generosity and precision to a wine that offers immediate character alongside the potential for intriguing bottle development.

Product Details:

• Alcohol by Volume (ABV): 13.5%.
• Grape Variety: 100% Timorasso.
• Fruit Source: Estate-grown grapes from several vineyard parcels.
• Soils: Limestone-rich clay, including light and dark clay soils.
• Farming: Practicing organic, without certification; no herbicides, with copper and sulfur used for vineyard disease management.
• Harvest: Manual.
• Maceration: Approximately three hours in the press before pressing.
• Fermentation: Indigenous yeasts in temperature-controlled stainless-steel tanks.
• Maturation: Stainless steel on the fine lees.
• Oak: Unoaked.
• Finishing: Cold-stabilized and filtered; no fining, according to the importer’s technical description.
• Closure: Cork.
• Owners: Elisa, Piercarlo and Lorenzo Semino.
• Winemaker: Elisa Semino.
• Vineyard & Agricultural Operations: Piercarlo and Lorenzo Semino.

Sensory Description:

Straw yellow with golden highlights, the wine opens with pear, yellow plum and citrus, accompanied by white flowers, almond and a delicate honeyed accent. The palate combines peach and nectarine with lemon peel and grapefruit, carried by a gently creamy, waxy texture. Fresh acidity defines the fruit’s breadth, while savory, saline notes give the finish persistence. A subtle herbal and smoky dimension adds complexity without obscuring the wine’s orchard-fruit core.

Awards & Accolades:

• Club Oenologique, 94 Points: Tasted April 14, 2026, by David Kermode. “The palate has waxy texture with bags of juicy citrus and nectarine intensity.”
• JamesSuckling.com, 93 Points: October 2025. “Medium-bodied with a silky texture, zesty acidity and smoky depth.”
• Falstaff, 91 Points: March 2026, Othmar Kiem and Simon Staffler. “Juicy on the palate with a delicate melting texture, refreshing acidity and a salty finish.”
• Decanter, Editorial Review: May 2026, Ines Salpico. “Great structure and length with lingering, appetising salinity.”
• JancisRobinson.com, Editorial Review: Tasted February 26, 2026, by Jancis Robinson. “Bright gold. Rich and with real grip and interest.”
• The Times, Editorial Recommendation: August 2026, Jane MacQuitty highlighted its “white almond and seashell oomph”.

Winemaker’s Background:

La Colombera’s farming history in the hills around Vho, near Tortona, stretches back to the 1930s. Piercarlo Semino developed the family’s wine production, and Elisa became a leading advocate for recovering Timorasso alongside other pioneering local growers. Planting began in 1997, with the estate’s first Timorasso harvest following in 2000. Today, Elisa handles winemaking while Piercarlo and Lorenzo oversee agricultural work. Derthona, the ancient name of Tortona, connects the wine to the grape’s historic home and expresses the family’s commitment to its revival.

Serving Suggestions:

Serve at approximately 10–12°C in a generous white wine glass, allowing it to warm slightly as the texture and aromas develop. Saffron risotto, roast chicken, seafood pasta and grilled prawns suit its combination of richness, acidity and saline detail. Mushroom dishes, creamy polenta and soft-ripened cheeses offer equally useful pairings. Enjoy now for its fruit and freshness, or cellar under suitable conditions for further savory and mineral development; The Wine Society suggests drinking this vintage through 2029.