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WINE PROFILE

LA SPINETTA
Barbera d'Alba Gallina 2006

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91 POINTS - WINE SPECTATOR      [Read More]

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Dark ruby red, solid with vibrant reflections. Dense with ripe fruit scents of blackberry and plum. Warm and rich, feminine, round taste, yet good acidity. Alcoholic fermentation for 6-7 days in rotofermenters at controlled temperature, malolactic fermentation in oak. Entirely in new, medium toasted French oak for 16-18 months. Transferred to stainless steal vats for 6 months before bottling, aging in bottles for another 3 months.


OVERVIEW

REGION: Piedmont
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APPELLATION: Barbera d'Alba DOC
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FERMENTATION: alcoholic fermentation for 6-7 days in rotofermenters at controlled temperature, malolactic fermentation in French oak
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PRODUCTION: 10,000 bottles/year
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COLOR / TYPE: Still
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VARIETIES: 100% Barbera
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MATURATION: entirely in new, medium toasted French oak for 16-18 months, transfer to stainless steal vats for 6 months before bottling, aging in bottles for another 3 months
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