Grape varieties |
95% Sangiovese, 5% Colorino |
Origin |
Village of Sezzana, Town of Casciana Terme (Pisa). |
Soil composition |
Sandy, limestone, rocky and volcanic |
Fermentation period |
Alcoholic fermentation for 7-8 days in rotary fermenters at a controlled temperature. |
Production technique |
Malolactic fermentation takes place in oak barrels. |
Ageing |
In new, medium-toasted French oak barriques for 12-14 months. After ageing, the wine is transferred to steel tanks for about 3 months and then bottled, followed by 3-4 months of bottle ageing. |
Pairing |
It pairs well with pasta and elaborated meat dishes. |
On offer |
Price La Spinetta Sezzana 2007 £ 64.04
inc VAT
|