Cantina La Spina » Products

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.

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.