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
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