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$130.00
La Spinetta Barbaresco Gallina Vursu 2006—
$130.00
The Story
La Spinetta Barbaresco Gallina represents the story of a family whose dream was to build a large winery for the production of Piedmontese red wines. The dream came true, and today La Spinetta produces Barbaresco Gallina DOCG. The vineyards are located in Gallina, Neive. They range in age from 35 to 45 years. They face south at an altitude of 270 meters. The microclimate is ideal for the production of red wines for aging. The soils are calcareous, and the training system is Guyot. The grape variety used to produce Barbaresco is 100% Nebbiolo. The variety has found ideal conditions here for good vigor and development. Its name is thought to derive from the morning mists that, especially in autumn, envelop the bunches of grapes. The harvest begins between early and mid-October, when the grapes are considered to be at ideal ripeness for winemaking. The grapes are hand-picked into crates and, once they reach the cellar, undergo a soft pressing process to preserve their organoleptic characteristics. The maceration and fermentation process lasts approximately 7-8 days and is carried out in temperature-controlled rotofermenters. The wine is then placed in oak barrels until malolactic fermentation is complete. The wine is then transferred to new barrels for approximately 22 months. At the end of this period, it is left to age in steel tanks for approximately 3 months before being bottled. The refinement in glass continues for another 12 months.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
La Spinetta Barbaresco Gallina represents the story of a family whose dream was to build a large winery for the production of Piedmontese red wines. The dream came true, and today La Spinetta produces Barbaresco Gallina DOCG. The vineyards are located in Gallina, Neive. They range in age from 35 to 45 years. They face south at an altitude of 270 meters. The microclimate is ideal for the production of red wines for aging. The soils are calcareous, and the training system is Guyot. The grape variety used to produce Barbaresco is 100% Nebbiolo. The variety has found ideal conditions here for good vigor and development. Its name is thought to derive from the morning mists that, especially in autumn, envelop the bunches of grapes. The harvest begins between early and mid-October, when the grapes are considered to be at ideal ripeness for winemaking. The grapes are hand-picked into crates and, once they reach the cellar, undergo a soft pressing process to preserve their organoleptic characteristics. The maceration and fermentation process lasts approximately 7-8 days and is carried out in temperature-controlled rotofermenters. The wine is then placed in oak barrels until malolactic fermentation is complete. The wine is then transferred to new barrels for approximately 22 months. At the end of this period, it is left to age in steel tanks for approximately 3 months before being bottled. The refinement in glass continues for another 12 months.
