La Spinetta
Pin 2022
| Denomination | DOC Monferrato Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 65% Nebbiolo, 35% Barbera |
| Aging | Aged in medium-toast French oak barriques for 16–18 months; after blending, it rests for 2 months in stainless steel tanks before bottling and a further 15 months in bottle before release. |
- Blend and region: Monferrato Rosso DOC, Piedmont; 65% Nebbiolo, 35% Barbera
- Vinification: Separate fermentations for 7–8 days; aged for 16–18 months in oak barriques
- Aromas and colour: Scents of raspberry and blackcurrant, hints of earth and undergrowth; vibrant garnet colour
- On the palate: Full and enveloping structure, lively acidity and ripe fruit; persistent spicy finish
- Organic and format: Vegan, unfiltered and unfined; 0.75 l bottle, 14.5% vol
Description
What kind of wine it is
Pin by La Spinetta is an organic red wine from Monferrato, a blend of Nebbiolo and Barbera that displays a lively garnet hue. On the nose, it releases clear aromas of raspberry and blackcurrant, enhanced by hints of earth and undergrowth. On the palate, it is full-bodied, enveloping and supported by firm tannins, revealing a perfect balance between vibrant acidity and ripe fruit that culminates in a spicy and persistent finish. Aged in French oak barrels, this wine undergoes neither fining nor filtration and is also suitable for those following a vegan diet.
Where it comes from
The grapes come from the municipality of Neive, from the historic Bionzo vineyard. The vines, trained using the Guyot method on calcareous soils, benefit from an ideal terrain that imparts freshness, aromatic definition and a pronounced tannic structure. The Piedmont hills provide the perfect environment to create a structured wine with impeccable balance.
How it is produced
The harvest takes place at different times: Barbera between mid and late September, Nebbiolo between early and mid-October. The cellar process begins with separate alcoholic fermentation in rotofermenters at controlled temperatures for about a week. Subsequently, both malolactic fermentation and maturation take place in medium-toast French oak barrels, where the wine rests for between sixteen and eighteen months, keeping the two grape varieties separate. After blending, the wine remains for two months in stainless steel tanks and completes its ageing with a fifteen-month rest before being released to the market. The decision not to carry out fining or filtration helps to preserve the integrity of the raw material.
History and Curiosities
Born in 1989 as Monferrato Rosso DOC, this wine pays tribute to Giuseppe “Pin” Rivetti, who founded La Spinetta in 1977 together with Lidia. Today, the company, led by the brothers Carlo, Bruno and Giorgio, has undergone an extraordinary evolution: from its early successes with Moscato d’Asti to the production of its first red wine in 1985, and then expanding towards Grinzane Cavour and Tuscany. With a limited production of around 8,000 bottles, the Pin represents absolute excellence, confirmed by prestigious awards from Veronelli, Duemilavini, Robert Parker and Gambero Rosso.
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 Pin 2022 |
|---|---|
| Type | Red organic still |
| Denomination | Monferrato DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 65% Nebbiolo, 35% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | La Spinetta |
| Story | History and Curiosities Born in 1989 as Monferrato Rosso DOC, this wine pays tribute to Giuseppe "Pin" Rivetti, who founded La Spinetta in 1977 together with Lidia. Today, the company, led by the brothers Carlo, Bruno and Giorgio, has undergone an extraordinary evolution: from its early successes with Moscato d’Asti to the production of its first red wine in 1985, and then expanding towards Grinzane Cavour and Tuscany. With a limited production of around 8,000 bottles, the Pin represents absolute excellence, confirmed by prestigious awards from Veronelli, Duemilavini, Robert Parker and Gambero Rosso. |
| Origin | Neive (Piedmont), Bionzo vineyard |
| Soil composition | Calcareous |
| Cultivation system | Guyot |
| Harvest | Barbera is harvested from mid- to late September, Nebbiolo from early to mid-October. |
| Fermentation | 7–8 days |
| Production technique | Fermentazione alcolica separata in rotofermentatori a temperatura controllata; fermentazione malolattica in barrique; affinamento 16–18 mesi in barrique di rovere francese a tostatura media; sosta 2 mesi in vasche d’acciaio; nessuna filtrazione né chiarifica |
| Wine making | Separate alcoholic fermentation of the two varieties for 7–8 days in rotofermenters at controlled temperature; malolactic fermentation in barriques; ageing for 16–18 months in medium-toast French oak barriques; after blending, the wine rests for 2 months in stainless steel tanks before bottling and further ageing for 15 months in bottle; no filtration or fining. |
| Aging | Aged in medium-toast French oak barriques for 16–18 months; after blending, it rests for 2 months in stainless steel tanks before bottling and a further 15 months in bottle before release. |
| Total acidity | 5.56 gr/L |
| PH | 3.6 |
| Year production | 8000 bottles |
| Allergens | Contains sulphites |