VINEYARD SURFACE : 0.5 Ha approx.
La Spinona is made up of 24 hectares of owned vineyards and 4 farmhouses (La Spinona, La Ghiga, Albina and Bergera). Of these, 20 ha. they are located in the heart of Barbaresco, a Unesco municipality, in Piedmont.
Headquarters of the farm, located in the Municipality of Barbaresco, on a hill to the right of the Tanaro river, consists of 12 Ha cultivated with Nebbiolo da Barbaresco in the MGA Faset (where the Barbaresco Bricco Faset comes from), Dolcetto d’Alba, Barbera d’Alba, Nebbiolo and Chardonnay.
End of October-beginning of November. The grapes are harvested by hand in perforated baskets of about 18 kilos to allow the passage of air between the bunches.
The pressing is soft. The grapes are then placed on a vibrating roller where a first selection and cleaning of the insects present and the less beautiful grapes takes place. Thanks to a conveyor belt, the grapes are subsequently sent to the crusher-destemmer, which through vibrations, perfectly and delicately separates the stem from the grapes. The berries are then gently pressed. With the stalks, dry berries and leaves are also eliminated. This selection allows you to work very cleanly.
Cold maceration for about a day in a natural way. 20/25 days of fermentation, with automatic punching down in the first days and pumping over in the air at key moments in the process. Drawing off and delicate pressing to obtain only the best wine. Natural malolactic fermentation in a controlled temperature environment (20 ° C).
AGING :24 months in large 25 Hl Allier and Slavonian oak barrels. (Age barrels of about 5-10 years).
AGING : In bottle for 12 months in the cellar.
ALCOHOL : From 14% to 14.5% Vol. (Based on the years).
TOTAL ACIDITY : Approximately 5 to 5.5 g / l
SUGARS : <0.8 g / l