Origin |
Towns of Starderi and Neive (Cuneo). |
Fermentation period |
The maceration and fermentation process lasts 7-8 days in temperature-controlled rotary fermenters. |
Production technique |
Malolactic fermentation occurs in oak barrels. |
Ageing |
Entirely in new, medium-toasted French barriques for 20-22 months. After ageing, the wine is transferred to stainless steel vats for about 3 months and then bottled, followed by ageing in the bottle for about 12 months. |
Pairing |
Ideal with roasts, fine meats, game, and well-structured dishes. |
On offer |
Price La Spinetta Barbaresco Starderi Vursù 2007 HK$ 1,100.00
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