La Spinetta
Barbaresco Valeirano Vursù 2023
| Denomination | DOCG Barbaresco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Entirely in new French barriques of medium toast for 20–22 months; then about 3 months in stainless steel tanks; followed by bottle ageing for about 12 months (minimum 12 months). |
| Other years | 2006 , 2012 , 2020 , 2019 |
- Origin: Valeirano in Treiso, Piedmont, 100% Nebbiolo, DOCG certified
- Soil: Calcareous-clay marl with stones, providing minerality and finesse
- Method: Organic (DE-ÖKO-039) and vegan. No fining or filtration
- Vinification: Harvested in October, fermentation for 7-8 days at controlled temperature
- Ageing and pairings: 20–22 months in barrique. Ideal with roasts and cheeses
Description
What kind of wine it is
Barbaresco Valeirano Vursù by La Spinetta is an organic red wine with Denomination of Controlled and Guaranteed Origin from Piedmont, made from Nebbiolo grapes. It is full-bodied and aged in oak barrels; on the palate, it is dry and enveloping, characterised by a dense and velvety tannic structure. The aromatic profile reveals elegant notes of truffle, plum and spices, while the taste stands out for its pronounced savoury streak. This profound mineral energy lingers in a very persistent finish, making it ideal to accompany game dishes or mature cheeses.
Where it comes from
The Nebbiolo grapes come from the historic Valeirano vineyard, located in the municipality of Treiso at about 450 metres above sea level. The plot enjoys a south-west exposure and an alpine climate characterised by temperature variations that ensure a slow and steady ripening of the grapes. The soils are composed of calcareous-clay marls of marine origin, enriched with a high percentage of stones and gravel. This specific geological formation gives Barbaresco an elegant finesse and a marked mineral tension, ensuring excellent ageing potential.
How it is produced
The process begins with the careful selection of the bunches, harvested in October. Maceration and fermentation take place in rotofermenters at a controlled temperature for about eight days. The process continues with malolactic fermentation and a period in medium-toast French oak barrels for around twenty to twenty-two months. After a brief period in steel tanks, the wine completes its maturation in glass for at least a year. It is neither clarified nor filtered, thus preserving all its complex organoleptic integrity.
History and Curiosities
Born from the dream of Giovanni Rivetti, Barbaresco Valeirano Vursù represents the excellence of Piedmont from the renowned La Spinetta winery. Founded in 1977 in Castagnole delle Lanze, the company sees the Rivetti family passing down a deep winemaking dedication through generations, which is reflected in this prestigious cru from Treiso. Awarded 95 points by Robert Parker, the wine embodies a profound love for its homeland. Each year, the estate also produces a limited edition in magnum format.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °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 Valeirano 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 Giovanni Rivetti, Barbaresco Valeirano Vursù represents the excellence of Piedmont from the renowned La Spinetta winery. Founded in 1977 in Castagnole delle Lanze, the company sees the Rivetti family passing down a deep winemaking dedication through generations, which is reflected in this prestigious cru from Treiso. Awarded 95 points by Robert Parker, the wine embodies a profound love for its homeland. Each year, the estate also produces a limited edition in magnum format. |
| Origin | Valeirano, Treiso (province of Cuneo), Piedmont, Italy |
| Climate | Alpine climate |
| Soil composition | Calcareous-clayey marl of marine origin, tending towards sandy, with many stones and gravel |
| Cultivation system | Guyot |
| Harvest | Early-mid October |
| Fermentation temperature | Constant temperature |
| Fermentation | Approximately 7-8 days |
| Production technique | Maceration and fermentation for 7–8 days in rotofermenters at controlled temperature; malolactic fermentation in oak barriques; ageing for 20–22 months in French oak barriques, then resting in stainless steel and further ageing in bottle; no fining or filtration. |
| Wine making | Maceration and fermentation for 7–8 days in rotofermenters at controlled temperature; malolactic fermentation in oak barriques; ageing for 20–22 months in French oak barriques, then 3 months in stainless steel and at least 12 months in bottle; no fining or filtration. |
| Aging | Entirely in new French barriques of medium toast for 20–22 months; then about 3 months in stainless steel tanks; followed by bottle ageing for about 12 months (minimum 12 months). |
| Allergens | Contains sulphites |