2009 Technical Specifications
Alcohol 14.5%
pH 3.3
Total Acidity 5.1 g/L
Grape Varieties 100% Sangiovese
Classification Toscana Sangiovese IGT
Region Tuscany
Soil Sandy soil of marine origin, Rich in oceanic sediments
Elevation 200.0 meters
Orientation South-East
Fermentation Vessels Temperature-controlled tanks
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Oak Types French oak
Production Details Numbered archive version: alcoholic fermentation and maceration in temperature-controlled tanks for approximately 10 days; malolactic fermentation in French oak barrels, approximately 50% new and the remainder second passage; approximately 24 months of aging and approximately 100 months of bottle aging; formats 750 ml and magnum.
Tasting Notes Ruby red; black pepper, blackberry preserve and graphite; intense and complex, with dried red berries, Mediterranean spices, and refined, notably elegant tannins
2008 Technical Specifications
Alcohol 14.5%
pH 3.3
Total Acidity 5.7 g/L
Grape Varieties 100% Sangiovese
Classification Toscana Sangiovese IGT
Region Tuscany
Soil Sandy soil of marine origin, Rich in oceanic sediments
Elevation 200.0 meters
Orientation South-East
Fermentation Vessels Temperature-controlled tanks
Oak Types French oak
Production Details Alcoholic fermentation and maceration took place in temperature-controlled tanks for approximately 10 days. Malolactic fermentation occurred in French oak barrels, approximately 50% new with the remainder second passage, followed by approximately 24 months of aging and approximately 100 months of bottle aging. Listed formats were 750 ml and magnum.
Tasting Notes Deep ruby red; blueberry preserve, chalk and black pepper; rich and complex, with blackcurrant, Mediterranean spices, and present but finely tapered tannins
Sources: www.la-spinetta.com ↗ · Compare this vintage
2007 Technical Specifications
Alcohol 14.0%
pH 3.3
Total Acidity 5.7 g/L
Grape Varieties 100% Sangiovese
Classification Toscana Sangiovese IGT
Region Tuscany
Soil Sandy soil of marine origin, Rich in oceanic sediments
Elevation 200.0 meters
Orientation South-East
Fermentation Vessels Temperature-controlled tanks
Oak Types French oak
Production Details Alcoholic fermentation and maceration took place in temperature-controlled tanks for approximately 10 days. Malolactic fermentation occurred in French oak barrels, approximately 50% new with the remainder second passage, followed by approximately 24 months of aging and approximately 100 months of bottle aging. Listed formats were 750 ml and magnum.
Tasting Notes Deep ruby red; red cherry, blueberry jam and graphite; intense and complex, with notable freshness and red- and blue-fruit notes
Sources: www.la-spinetta.com ↗ · Compare this vintage
2006 Technical Specifications
Alcohol 14.0%
pH 3.3
Total Acidity 5.7 g/L
Grape Varieties 100% Sangiovese
Classification Toscana Sangiovese IGT
Region Tuscany
Soil Sandy soil of marine origin, Rich in oceanic sediments
Elevation 200.0 meters
Orientation South-East
Fermentation Vessels Temperature-controlled tanks
Oak Types French oak
Production Details Alcoholic fermentation and maceration took place in temperature-controlled tanks for approximately 10 days. Malolactic fermentation occurred in French oak barrels, approximately 50% new with the remainder second passage, followed by approximately 24 months of aging and approximately 100 months of bottle aging. The listed format was 750 ml.
Tasting Notes Deep ruby red; blueberry and pink pepper; rich and full-bodied, with pepper, ripe red fruit, an elegant precise finish, and polished yet present tannins
Sources: www.la-spinetta.com ↗ · Compare this vintage
2005 Technical Specifications
Alcohol 14.0%
pH 3.4
Total Acidity 5.8 g/L
Grape Varieties 100% Sangiovese
Classification Toscana Sangiovese IGT
Region Tuscany
Soil Sandy soil of marine origin, Rich in oceanic sediments
Elevation 200.0 meters
Orientation South-East
Fermentation Vessels Temperature-controlled tanks
Oak Types French oak
Production Details Alcoholic fermentation and maceration took place in temperature-controlled tanks for approximately 10 days. Malolactic fermentation occurred in French oak barrels, approximately 50% new with the remainder second passage, followed by approximately 24 months of aging and approximately 100 months of bottle aging. The listed format was 750 ml.
Tasting Notes Deep ruby red; blackberry, crushed stone and dried flowers; firm and structured, with spirit-soaked cherries, Mediterranean herbs, and a persistent, harmonious finish
Sources: www.la-spinetta.com ↗ · Compare this vintage
Producer Information
Website
Address
Via Annunziata, 17, 14054 Castagnole delle Lanze (AT), Piedmont, Italy
Phone
+39 0141 877 396 / +39 335 1389 359
Owner
Rivetti family