• La Spinetta Sassontino Toscana Sangiovese Rosso 2011
  • La Spinetta Sassontino Toscana Sangiovese Rosso 2011
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La Spinetta Tuscany IGT Toscana

La Spinetta

La Spinetta Sassontino Toscana Sangiovese Rosso 2011

Red still

  • La Spinetta Sassontino Toscana Sangiovese Rosso 2011
  • La Spinetta Sassontino Toscana Sangiovese Rosso 2011
1 2
Show more
La Spinetta Tuscany IGT Toscana
€67,00
€67,00
Sale Sold out
Lowest price: Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods

Other years:

2006 , 2007 , 2008
Immediate availability Last 1 bottles remaining
Denomination Toscana IGT
Size 0,75 l
Alcohol content 14.5% by volume
Area Tuscany (Italy)
Grape varieties 95% Sangiovese, 5% Colorino
Aging In medium toasted French oak barrels for 12-14 months. The wine is then transferred to stainless steel for 3 months before bottling.
Year 2011
Product name La Spinetta Sassontino Toscana Sangiovese Rosso 2011
Color Deep ruby red.
Perfume Hints of cherry, flowers, mint and spices.
Taste Aromatic complexity and concentration blend elegantly with fruit and tannins. Long finish.
Production method Sustainable agriculture without the use of pesticides and herbicides.
Pairings It pairs well with dishes based on meat.
Region Tuscany
Country Italy
Other years 2006 , 2007 , 2008
View full details

Awards

  • 2011

    92

    /100

    James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.

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Details

Profumo

Perfume

Hints of cherry, flowers, mint and spices.

Colore

Color

Deep ruby red.

Gusto

Taste

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

Serve at:

18 - 20 °C.

Longevity:

15 - 25 years

Decanting time:

2 hours

Full Bodied and Very Aged Red Wines

Pairings

It pairs well with dishes based on meat.

Meat
Game
Cheese
Matured cheese
Pork

Producer
La Spinetta
From this winery
  • Start up year: 1977
  • Oenologist: Giorgio Rivetti, Andrea Rivetti
  • Bottles produced: 500.000
  • Hectares: 100
The Spinetta winery was founded by the Rivetti family, Argentinean emigrants who came to Italy with the dream of producing their wines. The winery's name derives from the place where the family settled, at la Spinetta (hilltop) in Castagnole Lanze, the production area of Moscato d'Asti, a light and fresh wine to be enjoyed with desserts. And it was precisely by realising the potential of this wine that the Rivetti family began producing the Moscato Biancospino and the Bricco Quaglia. The desire for growth of the Spinetta winery manifested itself in the production of a red wine, Barbera Cà di Pian, which was followed by others such as Barbaresco, Barbera d'Alba Gallina until 2000 when the well-known Barolo was produced. La Spinetta wines are the result of an intense study of the terroir, with a preference for indigenous varieties and a path that sees its greatest work in the vineyard, since to achieve great results most of the work must be done in the vineyard and the rest in the winery. The La Spinetta wines featured on Xtrawine are characterised by their balanced taste with bottles that have received important awards from: Bibenda, Gambero Rosso, Veronelli and AIS.. Xtrawine offers bottles from the best vintages of 2013 and 2014 made from varietals such as: Nebbiolo, Blend Rosso and Sangiovese. Read more
Production area: Piedmont
Piedmont
La Spinetta

Name La Spinetta Sassontino Toscana Sangiovese Rosso 2011
Type Red still
Denomination Toscana IGT
Vintage 2011
Size 0,75 l
Alcohol content 14.5% by volume
Grape varieties 95% Sangiovese, 5% Colorino
Country Italy
Region Tuscany
Vendor La Spinetta
Origin Village of Casanova, Town of Terricciola (Pisa).
Climate Altitude: 250 m. a.s.l. Exposure: South.
Soil composition Limestone with marine sediments.
Cultivation system Spurred cordon.
Harvest In mid-September.
Production technique Sustainable agriculture without the use of pesticides and herbicides.
Wine making Alcoholic fermentation in rotary fermenters for 6-8 days at a controlled temperature. Malolactic fermentation in wood.
Aging In medium toasted French oak barrels for 12 4 months. The wine is then transferred to stainless steel for 3 months before bottling.
Total acidity 5.8 gr/L
PH 3.3
Allergens Contains sulphites