| Origin |
Valeirano, Treiso: exposure to south. 450 m s.l.m. |
| No. plants per hectare |
Average age of vines: 35 - 40 years |
| Harvest |
Beginning to middle of October |
| Fermentation period |
Alcoholic fermentation for 7-8 days in rotofermenters at controlled temperature. |
| Production technique |
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 Valeirano Vursu 2005 HK$ 996.00
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