La Spinetta
Rosato 2025
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 50% Prugnolo Gentile, 50% Sangiovese |
| Aging | Matured in steel tanks on its own lees for about 4 months. |
- Wine and vintage: Still organic rosé Toscana IGT, harvested in 2025, 12% vol
- Grape varieties: 50% Prugnolo Gentile and 50% Sangiovese, rosé style inspired by Provence
- Aromas: White peach, wild strawberry, citrus fruits, Mediterranean herbs and a hint of chalk
- Vinification: Brief skin contact, 12-day fermentation with indigenous yeasts
- Serving and pairings: 10-12 °C; ideal with aperitif, octopus salad, sea urchin pasta
Description
What kind of wine it is
Casanova Rosato by La Spinetta is an elegant organic rosé inspired by Provence. Made from a refined blend of Prugnolo Gentile and Sangiovese grapes, it stands out for its onion skin pink hue and is suitable for a vegan diet. The bouquet offers fragrant aromas of white peach, wild strawberry and citrus, enriched by notes of Mediterranean herbs and mineral hints of chalk. On the palate, it expresses a lively freshness and a light body that make for an easy, smooth drink, with a clean and persistent finish.
Where it comes from
This label by La Spinetta originates in the heart of Tuscany, near Terricciola. The vineyards are situated at an altitude of around two hundred and fifty metres, with a south-east exposure that encourages even ripening and a vibrant aromatic profile. The sandy soils, characterised by a strong marine influence and rich in oceanic sediments, are the key factor for the wine’s typical mineral imprint. This pedoclimatic environment allows the grapes to express great finesse, combining the vocation of the area with a consistently measured and precise style.
How it is produced
After destemming, the grapes undergo a gentle crushing without pressing, so that only the free-run must is extracted. A brief contact with the skins defines the characteristic rosé hue and aromatic profile. Alcoholic fermentation lasts about twelve days and is carried out exclusively by indigenous yeasts. The final maturation takes place through ageing in stainless steel on its own lees for four months. These production choices ensure the wine has a linear structure, extreme purity on the palate and a sip full of dynamism.
History and Curiosities
Born from the intuition of the Rivetti family and inspired by Provençal elegance, this organic rosé represents an excellence of the Tuscan Casanova estate. The meeting of Sangiovese and Prugnolo Gentile, grown on sandy soils of marine origin, gives a refined glass with notes of white peach and wild strawberry. Aged in steel on native yeasts, the wine releases a lively freshness and a clean finish. A vegan label, perfect for accompanying octopus salads and seafood first courses, capable of elevating the aperitif with its unmistakable style.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1977
- Oenologist: Giorgio Rivetti, Andrea Rivetti
- Bottles produced: 500.000
- Hectares: 100
| Name | Casanova della Spinetta Rosato 2025 |
|---|---|
| Type | Rosé organic still |
| Denomination | Toscana IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 50% Prugnolo Gentile, 50% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | La Spinetta |
| Story | History and Curiosities Born from the intuition of the Rivetti family and inspired by Provençal elegance, this organic rosé represents an excellence of the Tuscan Casanova estate. The meeting of Sangiovese and Prugnolo Gentile, grown on sandy soils of marine origin, gives a refined glass with notes of white peach and wild strawberry. Aged in steel on native yeasts, the wine releases a lively freshness and a clean finish. A vegan label, perfect for accompanying octopus salads and seafood first courses, capable of elevating the aperitif with its unmistakable style. |
| Origin | Terricciola |
| Soil composition | Sandy, of marine origin and rich in oceanic sediments |
| Fermentation | Approximately 12 days |
| Production technique | Destemming and gentle crushing without pressing the berries; brief contact of the must with the skins; alcoholic fermentation for about 12 days; maturation in steel tanks on its own lees for about 4 months |
| Wine making | Destemming and soft crushing, without pressing the grapes, with brief contact of the must with the skins to obtain a balanced free-run must; alcoholic fermentation for about 12 days. |
| Aging | Matured in steel tanks on its own lees for about 4 months. |
| Total acidity | 6.3 gr/L |
| Allergens | Contains sulphites |