||35% Barbera, 65% Nebbiolo
||Barbera is harvested middle to end of September, Nebbiolo begin- ning to middle of October.
||Separate fermentation for each grape variety (7-8 days in temperature controlled rotofermenters). Malolactic fermentation in French oak.
||16-18 months in new, medium toast French oak barrels. The two wines are blended and transferred to stainless steel vats for 2 months before bottling; aging in bottle for an additional 15 months. No filtration, no clarifying.
||Grilled and elaborate red meat and strong cheeses.
||Price La Spinetta Pin 2015 € 24.95