The vineyard:

Our 30-year-old vines lie on sand rich in oceanic sediments at 300 meters of altitude in Terricciola, Tuscany. The harvest period of our guyot trained vines usually starts in October.

The Vintage:

2020 started slowly with humidity and low temperatures. The rainy spring allowed our plants to regulate their water supply throughout the hot and dry summer. The September night/day temperature fluctuations allowed to us to pick perfectly mature grapes in October.

The Winemaking:

Our sangiovese was hand-picked, destemmed and maceration and alcoholic fermentation took place in temperature-controlled vats for an average period of 14 days. The malolactic fermentation is carried out in used French oak barrels, followed by 24 months of aging. The wine was bottled then released after 6 months.

This wine was made in the La Spinetta winery in the Piemonte region of northern Italy as a joint project by Giorgio Rivetti and Larry Cherubino.

The Wine:

Deep ruby red colour, with a persistent scent of rosehip, red berries and nectarine. The taste is well balanced thanks to its velvety tannins and fine minerality. The finish is long and persistent.

Food pairing:

Pheasant casserole, rabbit in salmì, pappardelle in wild boar ragù, Tuscan pici.