Cantina La Spina » Products

RossoSpina

Formiche — Sun, 19 Apr 2015 11:07:48 +0000

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 (25-28°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.

Polimante della Spina

Formiche — Sat, 18 Apr 2015 11:10:25 +0000

For the production of Polimante we use mainly Merlot grapes,in addition to Gamay of Umbria, 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 of vines with a larger active leaf area, to obtain a better quality of grapes.

A Fortiori

Moreno Peccia — Sat, 18 Apr 2015 08:24:40 +0000

Nebbiolo is a rare grape variety in Umbria although it has a long-established tradition in the same area dating back to the unification period of Italy. As a matter of fact Nebbiolo has come along with the Officers of the Kingdom of Savoy who were aiming to enhance the wine heritage of Umbria that is beautifully characterized by a gentle yet hilly landscape. This is how at the end of the XIX century, this royal grape variety throve in the estate of my great-great-grandparents. A Fortiori has taken patient and laborious efforts in the vineyards and a greater experience in the winery, but the result is an elegant expression of the strong spirit of our territory.

We continue to cultivate the vineyard using the low Guyot method, allowing us to create taller rows of vines with a larger active leaf area, to obtain a better quality of grapes. Grapes are gently destemmed and pressed before being collected in temperature-controlled (26-28°) stainless steel tanks where the fermentation takes place. After the end of alcoholic fermentation and the subsequent malolactic fermentation, the wine is trasferred into oak barrels of various sizes for 12 months ageing. After being bottled, it refines further at least for 12 months in bottle.

Merlato

Formiche — Fri, 17 Apr 2015 11:11:08 +0000

For the production of “Merlato” we use Merlot grapes exclusively, 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 of 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 (cantina) to ensure that they arrive perfectly intact.Immediately the grapes are destemmed and lightly crushed, then sent off to ferment in temperature-controlled, stainless steel vasts (25-28°C).

After a few days of maceration, the must and wine is separated from the residue and the fermentation process is allowed to finish at a low temperature in order to enhance the fragrance of the fruit. the Malolactic fermentation process is performed in November.

The wine is bottled in the spring and made available for sale after a brief ageing period. The fruity and aromatic flavour of Merlato is at its height during the first few years after being produced.

Eburneo

Formiche — Thu, 16 Apr 2015 11:11:49 +0000

For the production of Eburneo wine, we use the Grechetto graes – both the classic variety and the Grechetto di Todi,plus Trebbiano Spoletino and Malvasia Bianca di Candia grapes.

The grapes are 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 of vines with a larger active leaf area, to obtain a better quality of grapes.

Each type of grape if harvested and processed separately, since each variety has its own unique ripening cycle.
The grapes harvested by hand, are swiftly brought to the winery and lightly crushed. The must is immediately separated from the skins and left to ferment at low temperatures in stainless steel vasts (14/17°C).

Eburneo is bottled the following spring and made available for sale after a brief ageing period.

Filare Maiore

Formiche — Wed, 15 Apr 2015 08:03:42 +0000

Filare Maiore is the expression of our Trebbiano Spoletino white grape which is an ancient variety peculiar to Umbria that has been cultivated in the area of our estate since a long time. The grapes are indeed grown in the immediate sorroundings of Spina on sloping hills, while the soil is clayey and rich in limestone and silt.

Immediately after hand-harvesting the grapes are gently destemmed and pressed. The must remains in contact with the skins at low temperature for a short time before being separated by a gentle pressing. The fermentation takes place in temperature-controlled (14-17°) stainless steel tanks.

The ageing cosists in a long-term contact with the fine lees until the springtime when the wine is bottled. It refines in the bottle before being ready for sale.

Cimaàlta

Formiche — Tue, 14 Apr 2015 13:20:15 +0000

Our Cimaàlta is a blend of Montepulciano grape and Merlot grape. The proportions may vary from year to year as much depends on the vintage. The grapes are grown in the immediate sorroundings of Spina on sloping hills, while the soil is clayey and rich in limestone and silt. We continue to cultivate the vineyard using the low Guyot method, allowing us to create taller rows for vines with a larger active leaf area, to obtain a better quality of grapes.

Each of the two grape varieties is picked separately by hand as the best ripening periods are different. Grapes are gently destemmed and pressed before being collected in temperature-controlled (25-28°) stainless steel tanks where the fermentation takes place. After a few days of maceration, the must-wine is separated from the residue and the fermentation process is allowed to finish at a low temperature in order to enhance the fragrance of the fruit.

The Malolactic fermentation process is performed in November. In winter time the wines are blended in stainless steel tanks and become as one. Cimaàlta is bottled at springtime and it is refined in bottles for a short time before being ready for sale. Cimaàlta is a fruity wine and its characteristics are best represented during the early years. Serving suggestions: throughout the meal.

Rosato

Formiche — Mon, 13 Apr 2015 10:11:41 +0000

Our Rosato is a blend of Gamay dell’Umbria grape and Montepulciano grape. The proportions may vary from year to year as much depends on the vintage. The grapes are grown in the immediate sorroundings of Spina on sloping hills, while the soil is clayey and rich in limestone and silt.

Hand-harvesting takes place slightly before grape ripening in order to preserve its fragrance and fruity aromas. The grapes are immediately destemmed and crushed. After a short-term contact with skins, it is gently pressed and starts low temperature fermentation (14-17°) in stainless steel tanks. Our Rosato is bottled at springtime and refines for a short time before being ready for sale.