Timorasso is a unknown Italian white grape variety, native to north-western Italy.

The Timorasso grape produces a straw-yellow coloured wine with a moderate alcohol content. Aromas and flavours typical of the variety include notes of citrus, green apple, pear, almond, white flowers and a mineral complexity. It is generally dry, with a high piercing acidity, a full body and a long finish.

Timorasso is mainly cultivated in the Colli Tortonesi zone in the provinces of Alessandria, Piedmonte and in Pavia. Its origins go back to the village of Timarosso in Colli Tortonesi. It is grown with limited success in other areas of Piedmont such as Val d'Ossola, Valtellina and Valle d'Aosta. Timorasso is a vigorous and late-ripening variety, which requires cool temperatures and a well-ventilated vineyard in order to produce quality grapes. The vines are usually planted in low-fertility soils, with a yield of around 70-90 hl/ha. The wines are usually fermented in stainless steel, although some producers use oak barrels and barrel fermentation. In the Colli Tortonesi zone, Timorasso wines are made in a range of styles, from light and crisp to more full-bodied and oaked. Some producers use skin contact and extended maceration to produce wines with a deeper flavour, fuller body and complex structure. Timorasso wines pair well with a wide range of dishes, from light appetizers to fish and white meat dishes. They also work well with creamy cheeses and are a great choice for aperitivo.

Timarossa was widely planted until the late 18th century and early 19th century.

It produced a yeasty, sweet wine, bottled during fermentation, being a pioneer for Petnat. At that time the variety was called Torbolino.