La Spinona


— Portfolio —

LANGHE NEBBIOLO 2019
Bottle Shot

The Langhe Nebbiolo is produced with fruit from the Crus of Faset and Ronchi, the majority from Faset. Hand picked, 100% destemmed, short pre ferment cold soak, 8 to 10 days ferment on skins in tank then pressed off (no post ferment maceration) to tank. One year in tank, wine doesn’t see any oak.

“La Spinona’s 2019 Langhe Nebbiolo is a gorgeous, old school wine. Sweet pipe tobacco, crushed flowers, mint, spice and dried cherry all grace this deceptively mid-weight Nebbiolo. Sinewy tannins lend structure as well as energy. There is a lot to like, that is pretty clear” – 92 Points – Antonio Galloni

 

BARBARESCO CRU SECONDINE 2017
Bottle Shot

Sourced from their vineyard holdings in the Secondine Cru. The Barbaresco plot is about 3 hectares, south facing and the vines are an average age of 70 years old. The first vintage of this wine was 2016. They previously made Langhe Nebbiolo and sold the grapes to Prunotto. The other major owner of Secondine vineyards is Angelo Gaja, who makes their San Lorenzo cuvee from this fruit.

Hand picked, 100% destemmed, 1 to 3 days pre ferment cold soak, 8 to 10 days ferment on skins, 8 to 10 days post ferment soak in tank then pressed off to 2500 litre barrels made from Alliers, all over 15 years old. 9 months elevage then in bottle a further 12 months before release.

“Interesting nose with spicy mixed berries, oyster shell, goji berries and some heather. Full, round and flavorful with quite firm tannins that need a little time to meld into the wine a little better. Nice old-vine quality to this. Give it a year. Try in 2022” – 94 Points – James Suckling

 

BAROLO CRU BERGERA 2015
Bottle Shot

Bergera-Pezzole Cru is in Barolo in the commune of Novello. They have 4 hectares of Nebbiolo planted, all south facing. Hand picked, 100% destemmed, 1 to 3 days pre ferment cold soak, 8 to 10 days ferment on skins, 8 to 10 days post ferment soak in tank then pressed off to 4000 litre barrels made from Slavonian oak, all over 15 years old. 18 months elevage then in bottle a further 12 months before release.

“This is a dense, serious red with dried-strawberry, orange-peel and walnut character on the nose and palate. Full body and firm, chewy tannins that are polished and refined at the same time. This needs time to soften, but I like the sleek, linear path in the center palate. Drink after 2023” – 94 Points – James Suckling