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WINE PROFILE

LA SPINETTA CASANOVA
Sassontino 2004

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

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Black cherry, crisp, with a vegetal nose of fresh tomato leaves. Full bodied, sweet tannins, impeccably balanced wood and acidity with a long, fine finish, very elegant. Alcoholic fermentation for six to seven days in rotofermenters at controlled temperature, malolactic fermentation in oak entirely in new, medium toasted French oak for 12-14 months.


OVERVIEW

REGION: Tuscany
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APPELLATION: 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: 95% Sangiovese, 5% Colorino
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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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Boulder, CO 80304

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