| Origin |
Gallina, Neive: exposure to south, Neive is the well-known zone more for the production of Barberian |
| Harvest |
Beginning to middle of October. |
| Vinification |
Alcoholic fermentation for 7-8 days in rotofermenters at controlled temperature. The malolactic fermentation happens in oak wood. |
| Ageing |
Entire in barriques French new of medium toasting for 20-22 months. after l' sharpening the wine comes transferred in bathtubs d' steel for approximately 3 months and then bottled, follows a sharpening in bottle of approximately 12 months. No filtration and no clarifying |
| Pairing |
Ideal with grilled food, sauced and elaborated meat and wild game. |
| On offer |
Price La Spinetta Barbaresco Gallina Vursu 2005 HK$ 1,021.00
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