From: Tuscany, Italy
Varietals: 50% Sangiovese, 50% Prugnolo Gentile
Tasting Notes: Aromas of wild strawberry, redcurrant, white peach, and orange blossom with a subtle undercurrent of Mediterranean scrub follow to the palate, which reveals additional flavors of tart nectarine, starfruit, and zesty citrus. The wine finishes with a dry, mineral freshness and a lingering whisper of tart strawberry.
Pairing: La Spinetta suggests serving this wine with seafood pasta (see the recipe below) or an octopus and potato salad—we love the charred Mediterranean octopus on the Bar Sur Mer’s menu for inspiration! It would also taste lovely with grilled summer veggies, a Margarita pizza, anything that features squash blossoms, or or a beet salad with hazelnuts, goat cheese, and a herb-citrus vinaigrette.
Shrimp and Tomato Pasta
By Naz Deravian
About. Giorgio Rivetti’s magic touch with Moscato, Barbera, Nebbiolo and, more recently, Sangiovese, Colorino, Vermentino and Sangiovese Rosé has taken the wine world by storm. He produces approachable yet age-worthy wines that command the attention of wine critics and consumers alike, year-in and year-out; their lushness, concentration, aromatics and length a hallmark of his work. Giorgio’s speedy ascent from Moscato producer in the 1970’s to venerated Barbaresco and Barolo vigneron today is studded with success.
The Rivetti family story begins in the 1890s, when Giovanni Rivetti, left Piedmont for Argentina. Like many Italians then, he dreamed of returning rich man, perhaps even one day able to make great wine in his homeland. He never did, though his son, Giuseppe “Pin” did. Pin married Lidia, bought vineyards and began to make wine. In 1977 the family took up residence at La Spinetta (top of the hill) in Castagnole Lanze. It was the heart of the Moscato d’Asti country, a rather light and simple dessert wine. But the Rivettis believed that Moscato had the potential for greatness and set out to prove it by making Moscato Bricco Quaglia and Biancospino.
Eventually though the family’s vision was even grander. In 1985 La Spinetta made its first red wine, Barbera Cà di Pian. After this many great reds followed: In 1989 the Rivettis dedicated their red blend Pin to their father. From 1995 to 1998 they started to make their first Barbaresco Gallina, Barbarescos Starderi, Barbera d'Alba Gallina, Barbaresco Valeirano, and the Barbera d'Asti Superiore. In 2000 the family began making a Barolo and built a state of the art cellar, Barolo Campè.
La Spinetta expanded over the borders of Piedmont in 2001 when the family acquired 65 hectares of vineyards in Tuscany, between Pisa and Volterra to make three different 100% Sangiovese wines, as Sangiovese to them, is the true ambassador of the Tuscan terrain.
Inspired by Provencal Rosés, La Spinetta makes Il Rosé di Casanova from vineyards in the Tuscan municipality of Terricciola (Casanova) to showcase the characteristics of Sangiovese and Prugnolo Gentile, a particular strain of Sangiovese used in Vino Nobile di Montepulciano. Grapes are destemmed and pressed softly, with the must remaining in brief contact with the skins for balanced free-run juice. Fermentation lasts for about 10 days, followed by aging in stainless steel tanks on its lees for about three months.
