| Grape varieties |
5% Colorino, 95% Sangiovese |
| Origin |
Village of Sezzana, Town of Casciana Terme (Pisa). |
| Soil composition |
Sandy, limestone, rocky and volcanic |
| Fermentation period |
Alcoholic fermentation for 7-8 days in rotary fermenters at a controlled temperature. |
| Production technique |
Malolactic fermentation takes place in oak barrels. |
| Ageing |
In new, medium-toasted French oak barriques for 12-14 months. After ageing, the wine is transferred to steel tanks for about 3 months and then bottled, followed by 3-4 months of bottle ageing. |
| Pairing |
It pairs well with pasta and elaborated meat dishes. |
| On offer |
Price La Spinetta Sezzana 2007 CHF 58.16
inc VAT
|