||35% Barbera, 65% Nebbiolo
||Castagnole, Neive, Barbaresco - 280 m s.l.m.
||The Barbera is collected from fine halves till September, the Nebbiolo at the beginning till half October
||Separate fermentation for every type d' grape for 7-8 days in rotofermenters to controlled temperature
||The malolactic fermentation happens in barrique in oak wood.
||In barrique new in wood of French oak of medium toasting for 16-18 months. Assemblage of the two wines, transfer in bathtubs d' steel for 2 months, bottling, sharpening in bottle of others 3 months
||Ideal with grilled and elaborated red meat and strong cheeses.
||Price La Spinetta Pin 2012 HK$ 390.00