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Denomination:Vintage:Grape variety:Alcohol content:Awards:Average production:Average yield per ha:First vintage:
Vineyard:Name/location:Soil type:Average vine age:Average altitude:Vineyard size:Special characteristics:Farming:
Winemaking process:Time of harvest:Cellar:Fermentation:
Aging:Bottling:
Particularities:Release:
Wine description:Color:Bouquet:Taste:
Evolution:Available bottle sizes:Pairings:Training system:Total acidity:Sugar content:pH level:Recommended serving temp:Recommended glass:
Barbera d’Alba DOC2013100% Barbera14,5% by vol.
10,000 bottles per year 2,500 bottles1996
Gallina, Neivecalcareous42 years270 m a.s.l.4 hectares (9 acres)southern exposuresustainable, no use of pesticides or herbicides
end of September / beginning of OctoberLA SPINETTA Campè, Grinzane Cavouralcoholic fermentation for 6-7 days in temperature-controlled roto-fermenters; malolactic fermentation in French oak barrels16-18 months in entirely new, medium toast French oak barrelstransfer to stainless steel vats for 6 months before bottling; aging in bottle for an additional 8 monthsno filtration, no clarifying30 months after harvest
dense ruby redaromas of blueberry, and Sachertorte chocolate cakea generous and rich Barbera with loads of character, full and very fresh, with a juicy, fruity finish25 years750 ml and magnumpoultry, red meat and all types of cheese
Guyot6%0 3.6516-17 Celsius
Barbera Gallina aromas of blueberry, and Sachertorte chocolate cake...
L A SPINET TA“making w ine w i th pass ion ”
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