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WINE PROFILE

LA SPINETTA CASANOVA
Sezzana 2004

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89 POINTS - ROBERT PARKER'S THE WINE ADVOCATE      [Read More]

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Flavors of spicy black cherry, vanill, and coffee. Full bodied, sweet tannins, impeccably balanced wood and acidity with a long fine finish. Fermentation with the skins for six to seven days in steel rotary fermentors with controlled temperature, maturation for 12 months in French oak barriques (100% new) . Finishing in the bottle for three months.


OVERVIEW

REGION: Tuscany
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APPELLATION: Toscana Sangiovese
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FERMENTATION: alcoholic fermentation in roto-fermenters for 6 to 8 days at controlled temperature, malolactic fermentation in oak
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PRODUCTION: 10,000 bottles/year
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COLOR / TYPE: Red Dry Still
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VARIETIES: 100% Sangiovese
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MATURATION: entirely in new, medium toasted French oak for 12 – 14 months, transfer to stainless steal vats for 3 months before bottling, aging in bottles for another 20 months
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2253 Edgewood Drive
Boulder, CO 80304

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