La Spinetta
Barbera d'Alba Superiore Gallina 2023
| Denomination | DOC Barbera d'Alba Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Malolactic fermentation in French oak barrels (about 30% new and the rest second use); ageing in French oak barrels for about 12 months; bottle ageing for about 6 months. |
- Origin: Gallina Vineyard in Neive (Piedmont), organic cultivation, 55-year-old vines, south-facing at 250 m
- Grape variety and style: 100% Barbera, still red DOC Superiore, alcohol content 14.5%
- Vinification: Maceration and fermentation at controlled temperature for nine days
- Ageing: Twelve months in French oak (30% new barriques) and six months in bottle
- Tasting notes: Hints of red fruits, plum and violet; silky, balsamic palate with jammy blackberry
Description
What kind of wine it is
Produced by La Spinetta, this organic still red wine expresses Piedmont through the Barbera grape variety. In the glass, it displays a violet-red hue and floral aromas combined with notes of small red fruits and ripe plum. On the palate, it reveals a refined tannic structure and a gentle acidity that brings balance; the taste is broad, silky, with persistent balsamic accents and hints of blackberry jam.
Where it comes from
The grapes come from the Gallina cru in Neive, located among the hills of Piedmont. The vineyard enjoys a southern exposure at 250 metres above sea level, with vines that reach an average age of 55 years. The roots delve into soil composed of calcareous marl and light sands, an essential combination for imparting freshness and aromatic intensity to the grapes. These particular environmental conditions ensure the wine's consistency of flavour and identity.
How it is produced
Vinification begins with maceration and alcoholic fermentation at a controlled temperature for optimal colour extraction. The process continues with malolactic fermentation and subsequent maturation in French oak barrels, which enhances its structural softness. Finally, the essential bottle ageing stabilises the sensory profile. One hour of decanting and serving at 16–17°C best highlight the elegance of this red.
History and Curiosities
An authentic expression of the Rivetti family since 1977, this fine Barbera d’Alba Superiore embodies the pure excellence of Piedmontese winemaking. It originates from the exclusive Gallina cru in Neive, from old organic vines aged 55 years, cultivated on south-facing calcareous marl soils. This fortunate combination of terroir gives the wine a silky and elegant profile, enhanced by meticulous ageing in French oak. The result is an extraordinarily balanced glass, capable of offering seductive floral aromas and delicate balsamic notes, all supported by a refined tannic structure.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1977
- Oenologist: Giorgio Rivetti, Andrea Rivetti
- Bottles produced: 500.000
- Hectares: 100
| Name | La Spinetta Barbera d'Alba Superiore Gallina 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | La Spinetta |
| Story | History and Curiosities An authentic expression of the Rivetti family since 1977, this fine Barbera d’Alba Superiore embodies the pure excellence of Piedmontese winemaking. It originates from the exclusive Gallina cru in Neive, from old organic vines aged 55 years, cultivated on south-facing calcareous marl soils. This fortunate combination of terroir gives the wine a silky and elegant profile, enhanced by meticulous ageing in French oak. The result is an extraordinarily balanced glass, capable of offering seductive floral aromas and delicate balsamic notes, all supported by a refined tannic structure. |
| Origin | Gallina, Neive (Cuneo), Piemonte |
| Soil composition | Calcareous marl strongly characterised by light sands |
| Fermentation | 9 days |
| Production technique | Maceration and alcoholic fermentation in temperature-controlled tanks; malolactic fermentation and ageing in French oak barrels; bottle ageing |
| Wine making | Maceration and alcoholic fermentation in temperature-controlled tanks for 9 days; malolactic fermentation in French oak barrels; ageing in French oak barrels (about 30% new and the remainder second use) for approximately 12 months, followed by bottle ageing for about 6 months. |
| Aging | Malolactic fermentation in French oak barrels (about 30% new and the rest second use); ageing in French oak barrels for about 12 months; bottle ageing for about 6 months. |
| Total acidity | 5.4 gr/L |
| Allergens | Contains sulphites |