| Grape varieties |
5% Colorino, 95% Sangiovese |
| Origin |
Sezzana, Casciana Terme, Toscana |
| Soil composition |
Sandy, limestone, full of rocks and volcanic |
| Fermentation period |
Alcoholic fermentation for 7-8 days in rotofermenters at controlled temperature. |
| Production technique |
The malolactic fermentation happens in oak wood. |
| Ageing |
In barrique new in wood of French oak of medium toasting for 12-14 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 3-4 months |
| Pairing |
Elaborated paste and meats |
| On offer |
Price La Spinetta Sezzana Riserva 2006 HK$ 609.00
|