Barbaresco Gallina
Intense ruby red in color. Black cherry, chocolate and cedar dominate the nose. Big, ripe and fragrant. Very rich in extraction and tannin. Full bodied yet elegantly soft. Recommended with roasted or grilled red and white meats. Also recommended with aged cheeses.
Denomination:
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Barbaresco DOCG 2001 100% Nebbiolo 14.5% by vol. 93 points Wine Spectator, 18 points in Espresso, 92 points Parker 11,500 bottles (2.5% of entire LA SPINETTA production) 2,300 1995
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Vineyard:
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Gallina, Neive calcareous 35-45 years 270 m 5 hectare south exposure, Neive is the most famous area for making Barbaresco
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Wine making process: Time of harvest: Cellar: Fermentation: Aging: Bottling: Specialties: Release: |
beginning to middle of October LA SPINETTA Castagnole Lanze alcoholic fermentation for 7-8 days in rotofermenters at controlled temperature, malolactic fermentation in oak entirely in new, medium toasted French oak for 20-22 months transfer to stainless steal vats for 3 months before bottling, aging in bottles for another 12 months no filtration and no clarifying
3 years after harvest |
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Wine description:
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defined red elegance of the Nebbiolo with scents of violets and aromas of currant and red raspberry complex, full bodied with solid tannins, yet round with unusual sweeter sensations 25-30 years normal and Riserva Magnum
ideal with grilled food,
sauced and elaborated meat and wild game |
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Further Information: Cultivation system: Total acidity: Sugar content: pH level: Recommended serving temperature: Recommended type of glass: |
Guyot 5-6% 0 3.5
Burgundy |
