La Spinetta was born in the early 60s thanks to Giuseppe, known as Pin, and Lidia Rivetti, who transmit the passion for their business to their four children, who were the first to make a single-vineyard Moscato and make single-vine wines their philosophy , with other labels such as Barbera Ca 'di Pian first and Barbaresco Gallina, Barbaresco Valeirano and Barbaresco Starderi then. The success is growing, such as to push the brothers to new investments in the Barolo appellation in Grinzane Cavour and in Tuscany in the Casanova della Spinetta estate. An expansion with a single leitmotif, the link with the territory and with the native vines, which sees the enhancement of Barbera , Moscato and Nebbiolo in Piedmont, and the focus on Sangiovese and Vermentino in Tuscany. Rivetti's curiosity and desire to experiment is also realized with the acquisition of the historic sparkling wine house Contratto and with great results also on Timorasso, which the brothers consider as a grape with enormous potential, for wines capable of competing with the great French whites.

La Spinetta: the wines of the Rhinoceros

All La Spinetta labels are distinguished by the presence of Albrecht Dürer's Rhinoceros. This work, which Giorgio Rivetti literally fell in love with, was made by Dürer without ever having seen a rhino, but only based on the descriptions obtained by those who in Lisbon in 1515 were the first to witness the arrival of a rhino in Europe. Indian. The choice is not accidental: even the winemaker, in fact, realizes the idea of each new wine with long months of work in the vineyard and in the cellar, choosing the vineyard and expressing his personality through the wine. Of La Spinetta wines only one is an exception, Barolo Campè, which has another masterpiece on the label by the artist, which well represents the king of wines and the wine of kings: the lion.

La Spinetta red wine

La Spinetta is famous above all for its red wine, in particular for Barbaresco. Labels such as Barbaresco Starderi and Barbaresco Gallina are present in the best restaurants in the world and are among the most internationally awarded wines of the denomination, with awards from all the main sector guides. However, Barolo Campè also gave great satisfaction, repeatedly awarded 97 points by James Suckling. La Spinetta red wine comes from a great attention in the vineyard, with grapes coming from organic farming and only from the vineyards owned by the company, many of which are of a certain age (which favors intensity and depth in the wines). To achieve greater intensity in wine, La Spinetta prefers low yields in the vineyard and applies the so-called "green pruning", with the removal of some of the unripe bunches in the months of July and August, to the advantage of the other bunches present on the plant, which they are further enriched with aromas.

What is the refinement of La Spinetta Nebbiolo?

Spinetta Nebbiolo ages for about 12 months in French oak barriques, and for a further 6 months in bottle. The result is a pleasant and accessible Nebbiolo, with velvety and round tannins.

What is the peculiarity of La Spinetta Moscato?

La Spinetta Moscato is produced in two labels, each of which is obtained from a single grape variety: La Spinetta Moscato Biancospino and La Spinetta Moscato Bricco Quaglia. La Spinetta was the first company to create Moscato from a single vineyard.

What are the characteristics of La Spinetta Chardonnay?

La Spinetta Chardonnay is an extraordinarily long-lived white aged in wood, which maximizes the aromas of this extraordinary aromatic grape, with impressive fruity and floral notes and hints of citrus, golden apple and lime.

Barbera is a grape variety widespread above all in Northern Italy. The areas of choice for the Barbera grape are Piedmont and Lombardy: in Piedmont it is above all the areas of Asti, Alba and Monferrato that contribute to the success of Barbera, which is also connoted for women, such as Barbera. Barbera grapes are in fact at the center of two important appellations such as that relating to Barbera d'Asti DOCG with at least 90%, Barbera del Monferrato Superiore DOCG with at least 85% of Barbera, Barbera d'Alba DOC with at least 85% of Barbera. From the lands of lower Piedmont, Barbera then spread to the area of the Tortona hills, Oltrepò Pavese, up to the Piacentino valleys. Due to its generous and vigorous nature, Barbera was then planted in other areas of the peninsula and still today we find it present in Umbria, Marche, Abruzzo, Campania, Apulia, Basilicata and Calabria. Like many European varieties, Barbera has followed the migratory flows that have brought it to some countries of the new world such as Australia, Argentina and to the United States in particular to California. Wine once considered to belong by right to the peasant culture and very edgy by virtue of high levels of acidity, today Barbera is vinified with avant-garde techniques that reduce its disruptive character to create wines for immediate consumption or with greater freshness as more cutlery and complex variants. With historical evidence that accredits the presence of the vine since the eighteenth century and with the enormous diffusion it has enjoyed in recent times, Barbera is no longer in the shadow of Nebbiolo e Grignolino as it can boast its own market, defined above all by the interest of the public who seems to have discovered and exploited its potential. This is also due to the fact that the Barbera grape has good vigor and is very productive: Above all this second characteristic is the basis of its success and its diffusion, so much so that together with Sangiovese, it remains today the most cultivated red grape variety in Italy. The grape produces quite large and heavy clusters, with dark blackish blueberries covered with abundant bloom. Barbera wine has very particular and recognizable characteristics: the color is ruby red with violet reflections. The nose expresses intense aromas with vinous notes, fresh aromas of ripe red fruit, violets and spices. The sip is dominated by an acidity that refreshes the palate in such an overwhelming way as to become the real distinctive feature of the wine. Among the most successful combinations we find the dishes of Piedmontese cuisine such as mixed boiled meats, cooked meats, agnolotti with meat sauce, cotechini, polenta and sausages, all foods that benefit from the acid freshness of Barbera to balance a certain fatness.

Barbera d'Asti and Barbera d'Alba

Barbera d'Asti DOCG and Barbera d'Alba DOC wines are produced in different municipalities and correspond to two different appellations. Despite being a few tens of kilometers away, the cities of Asti and Alba present two wines made from Barbera grapes with slightly different characteristics. Barbera d'Alba DOC, also present in the Superiore version, is usually vinified in purity even if it is not unusual to add a small percentage of Nebbiolo (maximum 15%). For Barbera d'Asti DOCG the percentage of Barbera grapes must be 90% while the grapes must come from land located between the provinces of Asti and Alessandria. For the mention 'Superiore' the Barbera d'Asti DOCG includes the mention of the name of the vineyard and respects a minimum aging of 14 months, of which at least 6 in wooden barrels.

What are the characteristics of Barbera wine?

Barbera wine has a medium or high intensity ruby red color. Floral and ripe fruit aromas emerge on the nose, while on the palate they are finished with a pleasant spiciness that suggests a medium or full body, good structure and distinct tannins. The finish can be medium or long.

What are the characteristics of the Barbera grape?

The Barbera grape has a medium, pentagonal, five-lobed leaf and has a compact pyramidal cluster with medium-sized berries, a medium-thick and bluish skin.