Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2017 / 750ml | ≈ $19.14Original €17.00≈ £14.45 | www.la-spinetta.com ↗ |
2021 Technical Specifications
Alcohol 14.0%
Total Acidity 5.4 g/L
Grape Varieties 100% Colorino
Classification Toscana Rosso IGT
Region Tuscany
Soil Terricciola: sandy marine-origin soils rich in oceanic sediments; casciana terme: stony soils with travertine
Elevation 250.0 meters
Orientation South-West; South-East
Sites Vineyards in Terricciola and Casciana Terme
Fermentation Vessels Temperature-controlled vats for alcoholic fermentation; second-passage French oak barrels of various capacities for malolactic fermentation
Oak Types French oak
Production Details Maceration and alcoholic fermentation lasted approximately 10 days in temperature-controlled vats. Malolactic fermentation took place in second-passage French oak barrels of various capacities, followed by approximately 24 months of ageing and at least 6 months of bottle ageing. Formats listed were 750 ml and Magnum.
Tasting Notes Deep ruby red; black cherry, ripe blueberry, sweet spices and delicate balsamic nuances; rich and harmonious, with ripe forest berries, aromatic herbs and cocoa, soft integrated tannins, and a long, savoury, persistent finish
2020 Technical Specifications
Alcohol 13.5%
Total Acidity 5.3 g/L
Grape Varieties 100% Colorino
Classification Toscana Rosso IGT
Region Tuscany
Soil Terricciola: sandy marine-origin soils rich in oceanic sediments; casciana terme: stony soils with travertine
Elevation 250.0 meters
Orientation South-West; South-East
Sites Vineyards in Terricciola and Casciana Terme
Fermentation Vessels Temperature-controlled vats for alcoholic fermentation; second-passage French oak barrels of various capacities for malolactic fermentation
Oak Types French oak
Production Details Maceration and alcoholic fermentation lasted approximately 10 days in temperature-controlled vats. Malolactic fermentation took place in second-passage French oak barrels of various capacities, followed by approximately 24 months of ageing and at least 6 months of bottle ageing. Formats listed were 750 ml and Magnum.
Tasting Notes Deep ruby red; black cherry, blackberry and sweet tobacco; structured and enveloping, with dried plum, Mediterranean herbs and a mineral touch
Sources: www.la-spinetta.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.5%
Total Acidity 5.5 g/L
Grape Varieties 100% Colorino
Classification Toscana Rosso IGT
Region Tuscany
Soil Terricciola: sandy marine-origin soils rich in oceanic sediments; casciana terme: stony soils with travertine
Elevation 250.0 meters
Orientation South-West; South-East
Sites Vineyards in Terricciola and Casciana Terme
Fermentation Vessels Temperature-controlled vats for alcoholic fermentation; second- and third-passage French oak vats for malolactic fermentation
Oak Types French oak
Production Details Maceration and alcoholic fermentation lasted approximately 9 days in temperature-controlled vats. Malolactic fermentation took place in second- and third-passage French oak vats, followed by approximately 24 months of ageing and approximately 6 months of bottle ageing. Formats listed were 750 ml and Magnum.
Tasting Notes Deep ruby red; small red berries, pansy and liquorice; fresh and structured, with vibrant acidity and a mineral, persistent finish
Sources: www.la-spinetta.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 14.0%
Total Acidity 5.3 g/L
Grape Varieties 100% Colorino
Classification Toscana Rosso IGT
Region Tuscany
Soil Terricciola: sandy marine-origin soils rich in oceanic sediments; casciana terme: stony soils with travertine
Elevation 250.0 meters
Orientation South-West; South-East
Sites Vineyards in Terricciola and Casciana Terme
Fermentation Vessels Temperature-controlled vats for alcoholic fermentation; second- and third-passage French oak vats for malolactic fermentation
Oak Types French oak
Production Details Maceration and alcoholic fermentation lasted approximately 10 days in temperature-controlled vats. Malolactic fermentation took place in second- and third-passage French oak vats, followed by approximately 24 months of ageing and approximately 8 months of bottle ageing. Formats listed were 750 ml and Magnum.
Tasting Notes Ruby red; fruity, herbal and floral aromas; soft and fresh, with blackberry and ripe plum and a broad, mineral finish
Sources: www.la-spinetta.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 14.0%
Total Acidity 6 g/L
Grape Varieties 100% Colorino
Classification Toscana Rosso IGT
Region Tuscany
Soil Terricciola: sandy marine-origin soils rich in oceanic sediments; casciana terme: stony soils with travertine
Elevation 250.0 meters
Orientation South-West; South-East
Sites Vineyards in Terricciola and Casciana Terme
Fermentation Vessels Temperature-controlled vats for alcoholic fermentation; second- and third-passage French oak vats for malolactic fermentation
Oak Types French oak
Production Details Maceration and alcoholic fermentation lasted approximately 9 days in temperature-controlled vats. Malolactic fermentation took place in second- and third-passage French oak vats, followed by approximately 24 months of ageing and approximately 6 months of bottle ageing. Formats listed were 750 ml and Magnum.
Tasting Notes Deep ruby red; dog rose and ripe red berries; fresh and mineral, with a broad, decisive finish
Sources: www.la-spinetta.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.0%
pH 3.5
Total Acidity 6 g/L
Grape Varieties 100% Colorino
Classification Toscana Rosso IGT
Region Tuscany
Soil Terricciola: sandy marine-origin soils rich in oceanic sediments; casciana terme: stony soils with travertine
Elevation 250.0 meters
Orientation South-West; South-East
Sites Vineyards in Terricciola and Casciana Terme
Fermentation Vessels Temperature-controlled vats for alcoholic fermentation; second- and third-passage French oak vats for malolactic fermentation
Oak Types French oak
Production Details Maceration and alcoholic fermentation lasted approximately 8 days in temperature-controlled vats. Malolactic fermentation took place in second- and third-passage French oak vats, followed by approximately 24 months of ageing and approximately 6 months of bottle ageing. The listed format was 750 ml.
Tasting Notes Deep ruby red; ripe dark fruit and herbal aromas; ripe cherry and thyme, with a soft, full-bodied entry and markedly mineral 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