The Wines Speak For Themselves

The story of Daniele Ricci begins in 1929, when his grandfather Carlo Ricci purchased Cascina San Leto in Piedmont's eastern hills, near the village of Costa Vescovato in the Colli Tortonesi. Carlo planted the farm with local grapes — mostly Timorasso, with smaller amounts of Barbera and Croatina — and undertook to raise cattle on the property. It was a time of agricultural tradition, of polycultural farms, of vines coexisting with animals and grain. But it was also a time of crisis: phylloxera had devastated most of the area's vines in the mid-to-late 19th century, and many growers, faced with Timorasso's lack of productivity, abandoned the variety in favor of the more prolific Cortese. Carlo Ricci stayed the course. He believed in Timorasso — in its potential, its character, its connection to the land. That belief would be tested across generations, but it would never waver.

For decades, the Ricci family tended their vines with the patience and rigor that only a small-scale farmer can afford. The estate passed from Carlo to his descendants, each generation adding their own chapter to the family's viticultural history. Daniele, the current vigneron, grew up among these vines, learning the land's rhythms, the grape's moods, and the cellar's secrets. He inherited not only the vineyards but the philosophy — the belief that the best wine is made in the vineyard, that nature knows more than technology, and that Timorasso, once forgotten, deserves to be celebrated as one of Italy's most extraordinary white varieties.

Daniele is a man of few words. He does not speak much; instead, he watches, listens, and lets his wines do the talking. When visitors taste his wines, they often catch him sneaking a glance at their expressions, a small hidden smile appearing when he sees that they understand — that they have tasted something genuine, something profound, something that cannot be explained in words. "Good wines do not need many words," he believes, "and you cannot make good wines just with lots of nice words and beautiful sentences." This quiet confidence defines everything about the estate: the farming, the winemaking, the ageing, the release. Every decision is guided by taste, intuition, and an unwavering commitment to authenticity.

Today, Daniele manages the estate with the help of his family — his son Mattia, his wife Maria Rosa Ferretti, and his brother Filippo — passing down not only techniques but values. He has embraced the organic/biodynamic philosophy, making the conversion to certified organic farming in 2017 (after practicing since 1999) and going to unprecedented lengths to ensure soil health: more than 300 trace elements in his soils are examined annually to confirm that the extra fatigue and risk of organic farming is worth the effort, and that his soils are healthier each year. The result is a portfolio of wines that are precise, terroir-driven, and expressive of the Colli Tortonesi — wines that resonate with connoisseurs and collectors who understand that greatness comes from patience, not shortcuts.

At Daniele Ricci, the cellar philosophy is one of deliberate, thoughtful minimalism — a belief that the best wines are those that require the least manipulation, and that the vigneron's role is to guide rather than control. Daniele's technical skill lies not in the application of modern technology but in his intuitive understanding of the vine, the soil, and the inherent character of each variety. His peculiarities among Timorasso makers are the long macerations, wise oxidation, and elevage in amphora or local chestnut and acacia wood. He is a rebel winemaker, but his wines are elegant and profound, with a soul and character that place them among the most distinctive expressions of the Colli Tortonesi. The first rule is less contamination possible and adherence to nature — a philosophy that extends from the vineyard to the cellar to the bottle.

The techniques are demanding, innovative, and deeply rooted in tradition:

Harvest & Selection: All grapes are meticulously hand-harvested from the estate's 9 hectares. Daniele monitors each vineyard daily in the weeks leading up to harvest, tasting berries and waiting for the moment when phenolic ripeness, sugar concentration, and acid balance align. The harvest is selective and careful — only the finest bunches are chosen, and they are transported quickly to the cellar to preserve freshness. The oldest Timorasso vines — planted in 1986, 1989, and 1992 — receive particular attention, their concentrated fruit handled with the care that decades of history demands.

"Derthona" — The Steel-Aged Timorasso: The "Derthona" is Daniele's entry-level Timorasso, but "entry-level" is a relative term at this estate. Fermented and elevated in stainless steel, it receives three days of skin contact — a period that imparts a stroke of color and a hint of tannic structure to the wine. It remains on the fine lees for anywhere from 12 to 22 months, depending on the vintage, developing complexity, texture, and a creamy mouthfeel. The result is a wine of vibrant, citrusy/herbal character with a strong mineral backbone — lime, almond, white flowers, and a distinct saline finish that speaks of the blue marl beneath the vineyard. It is a wine of immediacy and depth, approachable in its youth but capable of developing more honeyed, nutty complexity with time. Pair with seafood, shellfish, salads, and fresh cheeses.

"San Leto" — The Acacia-Barrel Timorasso: The "San Leto" is 100% Timorasso from Cascina San Leto's oldest vines, planted in 1989 and 1992. Like the Derthona, it undergoes three days of maceration without any pump-overs — a deliberate choice to avoid extracting bitterness or less noble elements from the skins. The wine is then aged in untoasted acacia barrels for a minimum of twelve months. The acacia, unlike oak, imparts no vanilla or toast — only a subtle spiciness and a gentle oxygenation that allows the wine to evolve while preserving its mineral purity. The result is a brilliant snapshot of one of Italy's most intriguing white varietals: Timorasso's prominent acidity and mineral qualities are maintained, while hints of more secondary and tertiary aromas emerge — candied kumquat, orange pepper, thyme. Pair with bollito misto, tortelloni di zucca, roasted vegetables, and cheeses.

"Il Giallo di Costa" — The 90-Day Maceration Timorasso: The "Il Giallo di Costa" — "The Yellow of Costa" — is Daniele's most audacious Timorasso expression. It comes from the estate's oldest vines, planted in 1986 at the top of a steep hill, and undergoes 90 days of maceration with submerged cap and very few pump-overs. This extended skin contact transforms the wine: it takes on a deep golden-amber hue, a powerful tannin structure, and an extraordinarily complex aromatic profile. The élevage continues in stainless steel until bottling. The result is an impressively vivid expression of the grape — bursting with citrus and flinty notes, persistent acidity, and a clean herbal/mineral finish. It is a wine that challenges preconceptions about white wine, proving that Timorasso, when treated with the same patience as a great red, can achieve a depth and complexity that rivals the world's finest orange wines.

"Io Cammino Da Solo" — The Amphora & Chestnut Timorasso: "Io Cammino Da Solo" — "I Walk Alone" — is perhaps Daniele's most personal and experimental wine. It comes from the same oldest Timorasso vines as the San Leto (planted 1989 and 1992) but undergoes 100 days of maceration in amphora — unlined terracotta vessels buried in the vineyard, where the grapes ferment without leaving the land. Nothing moves. The wine is then aged in untoasted chestnut barrels for twelve months and at least another year in bottle before release. The result is a wine of extraordinary depth and individuality: Timorasso's vibrant acidity and mineral qualities are present, but the wine tends toward more secondary and tertiary aromas and flavors — candied kumquat, orange pepper, thyme, and earth. It is a wine for the contemplative drinker, the patient collector, the lover of wines that evolve and surprise. Pair with hearty winter cuisines and aged cheeses.

"Barbarossa" — The Barbera Red: The "Barbarossa" is 100% Barbera from Ricci's south/southwest-exposed, 20-year-old vines (2 hectares). It is fermented in stainless steel and then elevated in a combination of stainless steel vats, botti, and multiple-passage barriques for twelve months before blending. The result is a wine of enticing floral aromas, red berry fruit, and a faint herbal note on the finish — a Barbera that combines the variety's natural vibrancy with the structure and complexity that careful ageing provides. It is proof that Barbera from the Colli Tortonesi can achieve a purity and depth that rivals the more famous expressions from Asti and Alba. Pair with salumi, pastas, pizzas, and grilled meats.

"El Matt" — The Croatina Red: "El Matt" — "The Crazy One" — takes its name from the Italian "il matto," referring to its winemaker, Daniele Ricci, and his unconventional approach. It is 100% Croatina from Ricci's one hectare of south/southwest-exposed, 25-year-old vines. Fermented in stainless steel casks and elevated in (not new!) barriques, it is fragrant and fruit-driven — dried cherries, pomegranate — with notes of licorice and earth on the finish. It is a wine of immediate pleasure and surprising depth, a testament to Croatina's potential when handled with patience and respect. Pair with roasted meats, earthy vegetables, and aged cheeses.

"Elso" — The Age-Worthy Croatina: The "Elso" is 100% Croatina from Ricci's oldest vines — 1.5 hectares planted in 1992. This wine sees at least two years of ageing in large botti and additional time in bottle prior to release. The result is a wine that is round, rich, and enveloping — it drinks like Old World Barolo, with the depth, complexity, and tannic structure that only long ageing in large neutral vessels can provide. It is proof that Croatina, often considered a "lesser" variety, can achieve greatness when grown on exceptional terroir and aged with extraordinary patience. A wine for the cellar, the special occasion, the moment when only the best will do.

Barrel Craft & The Dream of the Vineyard: One of Daniele's most remarkable practices is the wise use of wood. His barrels are made with wood from the surrounding forest — chestnut and acacia — but they do not get toasted over fire. Fire is responsible for toasted notes, but using just steam makes the barrels as neutral as possible, employing the material only to let the wine evolve and breathe in the barrique. "No oaky wines, please!" is Daniele's credo. Additionally, he has realized a dream: to make wine in the vineyard itself. He has buried large terracotta amphorae in the vineyard, so that when the grapes are harvested, they do not leave the land — they stay in it. Nothing moves. This is not merely a technique; it is a philosophy of place, a belief that the less the grapes are disturbed, the more they will speak of their origin.

Ageing & Bottling: The estate's approach to ageing is deliberately patient and varied. Stainless steel tanks preserve freshness for selected wines. Untoasted acacia and chestnut barrels provide gentle micro-oxygenation without adding wood flavors. Amphorae buried in the vineyard allow for the most natural fermentation and ageing possible. There is no new oak, no toast, no vanilla — only the gift of time and the unique character of each vessel. None of Ricci's wines are filtered nor fined, and they contain very little sulfur. Daniele is quietly confident in this "less is more" philosophy, and his son Mattia seems equally reassured about the future and sustainability of their azienda. The result is wines that are pure, unadulterated reflections of their origin — alive, evolving, and unmistakably honest.