La Spinetta
Barbaresco Gallina Vursù 2023
| Denomination | DOCG Barbaresco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | In French oak barriques for about 22 months, then 3 months in stainless steel tanks and about 12 months in bottle. |
| Other years | 2006 , 2022 |
- Origin Cru Gallina: Neive, south-facing at 270 metres, vines aged 35–45 years
- Grapes and style: 100% Nebbiolo, dry and structured red with velvety tannins
- Ageing: 22 months in French oak barriques, then in steel and bottle
- Aromatic profile: wild berries, rose, sweet spices and liquorice, mineral finish
- Organic and vegan: unfiltered, 14.5% vol, annual production of 6,500 bottles
Description
What kind of wine it is
Barbaresco Gallina by La Spinetta is an organic red wine from Piedmont, also suitable for vegans, with a robust structure, made exclusively from Nebbiolo grapes and aged in oak barrels. A true expression of Barbaresco, it offers a powerful and harmonious palate, characterised by velvety, perfectly integrated tannins. Its complex aromatic profile reveals intense notes of wild berries, rose petals and sweet oriental spices, finishing with remarkable mineral persistence. Its natural aptitude for ageing makes it ideal for pairing with braised meats, game and mature cheeses.
Where it comes from
This wine originates from the Gallina cru in Neive, Piedmont, a prime area for cultivating Nebbiolo. The vineyards, aged between thirty-five and forty-five years, benefit from perfect southern exposure at around two hundred and seventy metres above sea level, ensuring optimal ripening of the grapes. The terroir is characterised by calcareous marl soils with slight sandy components, essential elements that give the wine its typical solid structure. The hilly microclimate encourages the development of a deep aromatic profile, ideal for reds capable of evolving over time.
How it is produced
The grapes are hand-harvested in October, followed by gentle pressing. Maceration and fermentation at controlled temperatures take place in rotofermenters for about eight days. The wine is then transferred to French oak barrels, where it completes malolactic fermentation and matures for around twenty-two months. After a brief rest in stainless steel tanks, it undergoes racking without filtration to preserve its aromatic and structural integrity. The process concludes with a final ageing of twelve months, necessary to fully harmonise its sensory profile.
History and Curiosities
Born from the dream of the Rivetti family, this red wine embodies the innovative spirit of the La Spinetta winery. The Barbaresco Gallina Vursù comes to life in the prestigious cru of Neive, enhancing a Nebbiolo whose name evokes the evocative autumn mists. With a limited production of around 6,500 bottles per year, this label, adorned with Dürer's iconic rhinoceros, encapsulates all the dedication of the Rivetti brothers. Every stage of production aims to highlight the character of the individual vineyard, offering enthusiasts an authentic expression of the Piedmontese territory.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1977
- Oenologist: Giorgio Rivetti, Andrea Rivetti
- Bottles produced: 500.000
- Hectares: 100
| Name | La Spinetta Barbaresco Gallina Vursu 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Barbaresco DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | La Spinetta |
| Story | History and Curiosities Born from the dream of the Rivetti family, this red wine embodies the innovative spirit of the La Spinetta winery. The Barbaresco Gallina Vursù comes to life in the prestigious cru of Neive, enhancing a Nebbiolo whose name evokes the evocative autumn mists. With a limited production of around 6,500 bottles per year, this label, adorned with Dürer's iconic rhinoceros, encapsulates all the dedication of the Rivetti brothers. Every stage of production aims to highlight the character of the individual vineyard, offering enthusiasts an authentic expression of the Piedmontese territory. |
| Origin | Gallina, Neive |
| Climate | Altitude: 270 m a.s.l. Exposure: south. |
| Soil composition | Calcareous marl with pronounced light sandy components |
| Cultivation system | Guyot |
| Harvest | From early to mid-October. |
| Fermentation | Approximately 7-8 days |
| Production technique | Manual harvesting in crates; gentle pressing; maceration and fermentation in rotary fermenters at controlled temperature; malolactic fermentation and ageing in French oak barriques (about 22 months); resting in stainless steel tanks; bottling without filtration and ageing in bottle |
| Wine making | Manual harvest in crates; gentle pressing; maceration and alcoholic fermentation for about 7-8 days in rotofermenters at controlled temperature; malolactic fermentation in French oak barriques; ageing in barriques (partly new) for about 22 months, then 3 months in stainless steel tanks; bottling without filtration and bottle ageing for about 12 months. |
| Aging | In French oak barriques for about 22 months, then 3 months in stainless steel tanks and about 12 months in bottle. |
| Total acidity | 5.0 gr/L |
| PH | 3.6 |
| Year production | 6500 bottles |
| Allergens | Contains sulphites |