La Spinetta
Barbera d'Alba Superiore Gallina Magnum 2021
| Denomination | DOC Barbera d'Alba Superiore |
|---|---|
| Size | 1,50 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Malolactic fermentation in French oak barrels (about 30% new and the remainder second use) with maturation for about 12 months, followed by bottle ageing for about 6 months. |
- Type and format: Still red wine, organic and vegan, Magnum 1.5 L, 14.5% vol
- Origin and vintage: Barbera d’Alba DOC Superiore Gallina 2021, Neive (Piedmont)
- Aromas: Notes of small red fruits, ripe plums and pansy
- Taste: Broad and silky profile, delicate acidity, structured tannins, balsamic finish
- Vinification: 9 days of fermentation; 12 months in French oak (30% new) and 6 months in bottle
Description
What kind of wine is it
Barbera d’Alba Gallina Superiore by La Spinetta is an organic red wine and vegan, made from Barbera grapes. Originating from the renowned Barbera d’Alba area, it stands out for its structured, silky and elegant style, supported by delicate acidity and well-defined tannins. Ageing in French oak barrels shapes a floral and balsamic profile, with clear hints of ripe fruit that give the sip a remarkable persistence on the palate.
Where does it come from
This Piedmontese red is born in the renowned Gallina cru, located in the municipality of Neive. The vines grow on calcareous marl, characterised by fine sandy elements. Thanks to the southern exposure and the mature age of the plants, the terroir gives the wine a clear aromatic imprint and a broad flavour structure. Production is overseen by La Spinetta, a winery dedicated with meticulous care to enhancing the native Piedmontese varieties, faithfully reflecting the unique features of the region of origin.
How is it produced
The production process begins with maceration and alcoholic fermentation in temperature-controlled tanks lasting nine days. Malolactic fermentation and subsequent maturation for twelve months take place in French oak barrels, partly new and partly second passage. After a further rest in the bottle for about six months, the wine reveals an intense violet-red colour. On the nose, aromas of small red fruits, ripe plums and violets emerge. The palate is balanced, with a finish characterised by persistent balsamic notes and delicate hints of blackberry jam.
History and Curiosities
Originating from the prestigious Gallina cru in Neive, this Barbera d’Alba DOC Superiore tells the story of the Rivetti family’s passion, founders of La Spinetta in 1977. The vineyards, several decades old and south-facing on calcareous marl, give exceptional structure to the 2021 vintage, which was awarded 95 points by Vinous.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1977
- Oenologist: Giorgio Rivetti, Andrea Rivetti
- Bottles produced: 500.000
- Hectares: 100
| Name | La Spinetta Barbera d'Alba Superiore Gallina Magnum 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2021 |
| Size | 1,50 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | La Spinetta |
| Story | History and Curiosities Originating from the prestigious Gallina cru in Neive, this Barbera d’Alba DOC Superiore tells the story of the Rivetti family’s passion, founders of La Spinetta in 1977. The vineyards, several decades old and south-facing on calcareous marl, give exceptional structure to the 2021 vintage, which was awarded 95 points by Vinous. |
| Origin | Neive (Cuneo), Piedmont, Italy |
| Soil composition | Calcareous marl strongly characterised by slight sandy elements |
| Fermentation | 9 days |
| Production technique | Maceration and alcoholic fermentation in temperature-controlled tanks for 9 days; malolactic fermentation in French oak barrels; ageing for about 12 months in French oak barrels (about 30% new and the rest second use) and bottle ageing for about 6 months |
| Wine making | Maceration and alcoholic fermentation in temperature-controlled tanks for 9 days; malolactic fermentation in French oak barrels; ageing for approximately 12 months in French oak barrels (about 30% new and the remainder second use) and bottle ageing for about 6 months. |
| Aging | Malolactic fermentation in French oak barrels (about 30% new and the remainder second use) with maturation for about 12 months, followed by bottle ageing for about 6 months. |
| Total acidity | 5.4 gr/L |
| Allergens | Contains sulphites |