Sassontino 2006

Description

Still red wine from Tuscany, 2006 vintage, produced by La Spinetta. Blend: 95% Sangiovese, 5% Colorino. 0.75L bottle, 14.5% ABV. A wine that expresses the Rivetti family's passion for the Tuscan terroir. Alcoholic fermentation in rotofermenters for 6-8 days at a controlled temperature. Aged in medium-toasted French oak barrels for 12-14 months. Hints of cherry, flowers, mint, and spices. Intense ruby red color. Aromatic complexity and concentration blend elegantly with fruit and tannins. Long finish.

Details

Perfume

Hints of cherry, flowers, mint and spices.

Color

Intense ruby red.

Taste

Aromatic complexity and concentration blend elegantly with fruit and tannins. Long finish.

Serve at:

18 - 20 °C.

Longevity:

Over 25 years

Decanting time:

2 hours

Producer

Producer

Casanova della Spinetta

From this winery

• Start up year: 2001
• Oenologist: Giorgio Rivetti, Mirko Bessi

The Rivetti family, renowned for their historic Piedmontese winery La Spinetta, arrived in Tuscany in the early 2000s bringing with them a bold and forward-thinking vision. Among these rolling hills, they chose to give voice to the grape varieties that truly express the soul of the territory: Sangiovese, Colorino, and Prugnolo Gentile, leaving the more celebrated international varieties in the background. Every decision stems from a deep respect for nature: organic farming, extremely low yields, meticulous attention to grape quality, and slow aging in large oak casks. The result is a collection of wines that speak with elegance and authenticity, combining complexity with remarkable drinkability — a hallmark of Tuscany’s greatest expressions. Read more

Tuscany

Technical Sheet

Name	Casanova della Spinetta Toscana Sangiovese Rosso Sassontino 2006
Type	Red still
Denomination	Toscana IGT
Vintage	2006
Size	0,75 l
Alcohol content	14.5% by volume
Grape varieties	95% Sangiovese, 5% Colorino
Country	Italy
Region	Tuscany
Vendor	Casanova della Spinetta
Origin	Terricciola, Casanova, Tuscany.
Climate	Altitude: 250 m asl - Southern exposure .
Soil composition	Calcareous with marine sediments.
Cultivation system	Cordon trained.
Harvest	Middle of September.
Production technique	Sustainable agriculture without use of pesticides and herbicides.
Wine making	Alcoholic fermentation in rotary fermenters for 6-8 days at a controlled temperature.
Aging	Malolactic fermentation in wood Ageing in medium-toasted French oak barrels for 12 to 14 months. Transfer to steel for 3 months before bottling. No filtration or clarification.
Total acidity	5.8 gr/L
PH	3.3
Year production	10000 bottles
Allergens	Contains sulphites