Casanova della Spinetta
Toscana Sangiovese Rosso Sassontino 2011
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 95% Sangiovese, 5% Colorino |
| Aging | Aged in medium-toasted French oak barrels for 12-14 months, then transferred to stainless steel for 3 months before bottling. |
| Other years | 2006 , 2007 , 2008 |
- Grape varieties and vintage: 95% Sangiovese, 5% Colorino; Toscana IGT, 2011
- Vinification: fermentation for 6–8 days in rotofermenters at controlled temperature
- Ageing: 12–14 months in French oak, then 3 months in stainless steel before bottling
- Tasting notes: cherry, flowers, mint and spices; medium body, persistent finish
- Serving and pairings: decant for 2 hours; 17–20°C; meats, game, mature cheeses
Description
What kind of wine it is
Sassontino by La Spinetta is a still red wine from Tuscany, created from a blend of Sangiovese and Colorino. In the glass, it displays an intense ruby red colour, revealing an aromatic profile where notes of cherry, mint and spices stand out, accompanied by delicate floral hints. On the palate, it offers a medium body, delivering a measured and defined flavour profile. The balance between the concentration of fruit and the tannins provides a structured sip, enriched by light toasted nuances and a long, persistent finish.
Where it comes from
This red is born in Casanova, in the municipality of Terricciola, set amidst the wine-growing landscape of Pisa. The vineyards, located at 250 metres above sea level, benefit from full southern exposure, ideal for the perfect ripening of the grapes. The roots delve into calcareous soil with marine sediments, essential for giving the wine aromatic precision and a regular tannic texture. An interpretation that faithfully reflects its agricultural origins.
How it is produced
The vineyards, trained using the spur cordon method, follow the principles of sustainable agriculture without pesticides or herbicides. After harvesting, alcoholic fermentation takes place in rotofermenters at a controlled temperature for about six to eight days. To promote structural stability, malolactic fermentation in wood follows. The wine is then aged in medium-toast French oak barrels for a period of twelve to fourteen months, completing its maturation with three months in steel before bottling.
History and Curiosities
The Sassontino Toscana IGT originates in the Pisan village of Terricciola, the result of the Rivetti family's sustainable vision. This enveloping blend of Sangiovese and Colorino is aged in French oak. Under the care of oenologists Giorgio Rivetti and Mirko Bessi, the memorable 2011 vintage received 92 points from James Suckling, confirming the absolute prestige of the La Spinetta winery.
Awards
-
2011
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
2 hours
- Start up year: 2001
- Oenologist: Giorgio Rivetti, Mirko Bessi
| Name | Casanova della Spinetta Toscana Sangiovese Rosso Sassontino 2011 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2011 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 95% Sangiovese, 5% Colorino |
| Country | Italy |
| Region | Tuscany |
| Vendor | Casanova della Spinetta |
| Story | History and Curiosities The Sassontino Toscana IGT originates in the Pisan village of Terricciola, the result of the Rivetti family's sustainable vision. This enveloping blend of Sangiovese and Colorino is aged in French oak. Under the care of oenologists Giorgio Rivetti and Mirko Bessi, the memorable 2011 vintage received 92 points from James Suckling, confirming the absolute prestige of the La Spinetta winery. |
| Origin | Casanova, Terricciola (Pisa), Toscana, Italia |
| Soil composition | Calcareous with marine sediments |
| Cultivation system | Spurred cordon |
| Harvest | Mid-September |
| Fermentation | 6–8 days |
| Production technique | Sustainable agriculture without the use of pesticides and herbicides |
| Wine making | Fermentation in rotary fermenters at controlled temperature for 6–8 days; malolactic fermentation in wood. |
| Aging | Aged in medium-toasted French oak barrels for 12 4 months, then transferred to stainless steel for 3 months before bottling. |
| Total acidity | 5.8 gr/L |
| PH | 3.3 |
| Allergens | Contains sulphites |