Ricci Daniele
Vingården Ricci i Costa Vescovado i Colli Tortonesi, historisk kaldet Cascina San Leto, har eksisteret siden 1929, da bedstemor Clementina og bedstefar Carlo le drev som en alsidig landbrugsvirksomhed, hvor de ved siden af vinrækkerne havde dyr og korn. I de følgende år blev det dybe bånd til jorden løsrevet, påvirket af den ændrede økonomiske kontekst og den altid kritiske konkurrence med andre vinområder i Piemonte. Daniele, ligesom sin far, tilbragte det meste af sit liv væk fra det urørte stykke jord, hvor han arbejdede som billetkontrollør langs Milano-Serravalle. I dag, 15 år senere, er det motorvejen, som flere og flere vinentusiaster, unge og veteraner, konservative og vin-naturalister, kører på for at besøge den vinproducent, der genfortolkede Timorasso på en fantasifuld og eklektisk måde. For ti år siden kom Walter Massa og bragte produktionsområdet Tortonese tilbage i rampelyset, nu hvor det terroir er lykkedes at tiltrække producenter og iværksættere, der, mere eller mindre ædelt, har investeret i Derthona, var der brug for nogen, der kunne give a new follow-up to the matter, effectively inaugurating the universe of Timorasso 2.0.
There is no need for too many words: Daniele Ricci is the anarchic, revolutionary and unconventional winemaker of the Colli Tortonesi. The one who plays with long macerations on the skins, who ages in buried amphorae, who eliminates the use of selected yeasts and who does not clarify. But it is not enough to position oneself outside the choir to receive esteem and favorable consideration in return, one must be meticulous and curious, sincerely competent, aware of what one experiments: Daniele is all this and more. He cannot stop taking risks and putting himself on the line, he has never felt so alive as he does now and does everything to leave a legacy to his son Mattia, now a student of Enology, a land full of energy like him. His artisanal agricultural project is based on principles of respect for the vine and for life; it embraces the dictates of organic farming in the 10 hectares of vineyard, certified by the Bios entity and works in the cellar with a non-interventionist approach, leaving that it is spontaneous nature that takes its course.
Known to most as the Timorasso Boy of the present, he has managed to transfer his courage mixed with knowledge into the production of reds, from traditional grape varieties such as Barbera and Croatina, exploiting the tortonian marl, which the soils at Costa Vescovado are rich in, as a natural source of finesse and evolution. Daniele's challenge is to know how to wait, to have the patience to wait even years before putting his labels on the market, in order to give consumers unforgettable glasses of kaleidoscopic craftsmanship.
Vingården Ricci i Costa Vescovado i Colli Tortonesi, historisk kaldet Cascina San Leto, har eksisteret siden 1929, da bedstemor Clementina og bedstefar Carlo le drev som en alsidig landbrugsvirksomhed, hvor de ved siden af vinrækkerne havde dyr og korn. I de følgende år blev det dybe bånd til jorden løsrevet, påvirket af den ændrede økonomiske kontekst og den altid kritiske konkurrence med andre vinområder i Piemonte. Daniele, ligesom sin far, tilbragte det meste af sit liv væk fra det urørte stykke jord, hvor han arbejdede som billetkontrollør langs Milano-Serravalle. I dag, 15 år senere, er det motorvejen, som flere og flere vinentusiaster, unge og veteraner, konservative og vin-naturalister, kører på for at besøge den vinproducent, der genfortolkede Timorasso på en fantasifuld og eklektisk måde. For ti år siden kom Walter Massa og bragte produktionsområdet Tortonese tilbage i rampelyset, nu hvor det terroir er lykkedes at tiltrække producenter og iværksættere, der, mere eller mindre ædelt, har investeret i Derthona, var der brug for nogen, der kunne give a new follow-up to the matter, effectively inaugurating the universe of Timorasso 2.0.
There is no need for too many words: Daniele Ricci is the anarchic, revolutionary and unconventional winemaker of the Colli Tortonesi. The one who plays with long macerations on the skins, who ages in buried amphorae, who eliminates the use of selected yeasts and who does not clarify. But it is not enough to position oneself outside the choir to receive esteem and favorable consideration in return, one must be meticulous and curious, sincerely competent, aware of what one experiments: Daniele is all this and more. He cannot stop taking risks and putting himself on the line, he has never felt so alive as he does now and does everything to leave a legacy to his son Mattia, now a student of Enology, a land full of energy like him. His artisanal agricultural project is based on principles of respect for the vine and for life; it embraces the dictates of organic farming in the 10 hectares of vineyard, certified by the Bios entity and works in the cellar with a non-interventionist approach, leaving that it is spontaneous nature that takes its course.
Known to most as the Timorasso Boy of the present, he has managed to transfer his courage mixed with knowledge into the production of reds, from traditional grape varieties such as Barbera and Croatina, exploiting the tortonian marl, which the soils at Costa Vescovado are rich in, as a natural source of finesse and evolution. Daniele's challenge is to know how to wait, to have the patience to wait even years before putting his labels on the market, in order to give consumers unforgettable glasses of kaleidoscopic craftsmanship.
