La Spinetta Toscana Vermentino 2021
Critical AcclaimAll Vintages
Lemons, grapefruits, jasmine, green apples, sea shells and thyme on the nose. It’s so fresh and vibrant, with zesty acidity and a linear, focused palate. Minerally at the end. Drink now.
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.
In 2001 LA SPINETTA expanded over the borders of Piedmont and acquired 65 hectares of vineyards in Tuscany, between Pisa and Volterra to make three different 100% Sangiovese wines, as Sangiovese to us, is the true ambassador of the Tuscan terrain.
One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Tuscan wine ranges in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.
Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.
Sangiovese at its simplest produces straightforward pizza-friendly Tuscan wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello, an exceptionally bold Tuscan wine, expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a red wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.
A fantastic, aromatic white grape that grows with great success in Sardinia, Tuscany and in lesser proportions on the island of Corsica. Somm Secret—Vermentino is thought to be genetically identical to Liguria’s Pigato grape and Peidmont’s Favorita. It comprises a large proportion of the whites in southern France where it is called Rolle.