For the production of RossoSpina, we use mainly Montepulciano grapes in addition to Nebbiolo grapes, harvested from our vineyard surrounding the village of Spina, which is situated in rolling hillsides with a clay/loam terrain that is rich in lime.We continue to cultivate the vineyard using the low Guyot method, allowing us to create taller rows fo vines with a larger active leaf area, to obtain a better quality of grapes.
The grapes are harvested by hand, then carefully arranged into small baskets and immediately brought to the winery to ensure that they reach us perfectly intact. Without delay the grapes are destemmed and lightly crushed then sent off to ferment in temperature-controlled, stainless steel vasts (28-30°C).
The racking process is performed once the alcoholic fermentation is complete. In the month of December, when the malolactic fermentation is complete, the wine is transferred into medium-toasted, small oak barrels of various ages, where it is left to age for one year. Next, the wine is bottled then allowed to mature for a few months.