La Spinetta - Barbera D'Alba Gallina 2013 Ml. 750
From 12 to 18 months
The spinetta Castagnole is our original cellar, located in the Asti area northwest of Alba. Surrounded by 70 hectares of Moscato and Barbera d'Asti vineyards, this is the place where LA SPINETTA was founded in 1977.
The Rivettis remodeled and expanded the cellar and winery in the mid-1980s. Though more modern in style, cathedral ceilings and an open space characterize the impressive barrique cellar. The original barrel room was once used as the tasting room, but a new space was added in 2010.
Today our Castagnole Lanze cellar is the heart of our Moscato, Barbaresco and Barbera Cà di Pian production, though we also vinify our two white wines, Pin and Barbera d'Asti Superiore Bionzo here.
The Campè winery was established on the 8 hectares of Nebbiolo vineyards of the same name and represents the evolution of the LA SPINETTA production in respect to the great red wines of Piedmont. Though the vineyard is situated in an area that is less well-known for Barolo production, the soil, vineyard exposure and microclimate are extraordinary. The average age of the vines in the Campè vineyard is 45-60 years. Barolo Campè is vinfied from the grapes coming from the upper part of the vineyard, while Barolo Garretti is produced from Nebbiolo planted in the lower portion.
LA SPINETTA purchased the 8 hectares of vineyard in 2000 and less than 3 years later, in 2003, the new, state-of-the-art Barolo cellar was finished. In addition to our Barolo wines, our Barbera d'Alba Gallina and Langhe Nebbiolo are also produced here.
The very best selection of Barolo Campè is bottled exclusively in magnum and released as a Riserva, 10 years after harvest. The grapes for the Riserva Magnum come from the finest part of the Campè vineyard, in the upper center, where the vines not only get the best sun exposure, but also where all work is carried out without the use of tractors. Workers tend the vineyard on foot and manually, and twice-a-year plowing is carried out by Giorgio and one of his work horses, either Morro or Pipo.
|Ageing and Fining||Malolactic fermentation in French oak barrels 16-18 months in entirely new, medium toast French oak barrels transfer to stainless steel vats for 6 months before bottling; aging in bottle for an additional 8 months no filtration, no clarifying 30 months after harvest|
|Ageing||From 12 to 18 months|
|Color||Dense ruby red|
|Aroma||Aromas of blueberry, and Sachertorte chocolate cake|
|Aroma||Fruity, Spicy, Burnt|
|Taste||A generous and rich Barbera with loads of character, full and very fresh, with a juicy, fruity finish|
|Serving temperature||16°-18° C.|
|Blend description||100% Barbera|
|Matching||Pasta, Tajarin (long pasta typical from Piedmont region), Pasta with sauce, Pasta with asparagus, Rice with Bolognese sauce, Ravioli (stuffed pasta), Soups, Boiled meat, Semi-cured cheeses|
|Ideal with||Pasta With Vegetables, Pasta Meatr, Meat Read, Semi-Cured Cheeses|
|Classification||Barbera d' Alba DOC|