||5% Colorino, 95% Sangiovese
||Casanova, Terricciola, Toscana
||Alcoholic fermentation for 7-8 days in rotofermenters at controlled temperature.
||The malolactic fermentation happens in wood.
||In barrique French for 9 months. After l' sharpening the wine comes transferred in bathtubs d' steel for approximately 2 months and then bottled, follows a sharpening in bottle of 2 months
||Ideal with grilled food, sauced and elaborated meat and wild game
||Price La Spinetta Il Nero di Casanova 2013 € 14.30