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|Drinking Windows and Values|
|Drinking window: Drink between 2012 and 2016 (based on 2 user opinions)|
|Community Tasting History|
Community Tasting Notes (average 20 notes) - and median of 87 pts. in hiding notes with no text
| ||Tasted by finovino3 on 9/5/2014 & rated 89 points: Lovely sangiovese with good fruit/tannic balance. Long finish, prominent cherries and some mint. Rustic old style good stuff. May peak about 2016-17. (563 views)|
| ||Tasted by Ben Christiansen on 3/28/2014: Big, rich and dark fruited for a Sangiovese, especially on the nose and the front of the palate, which makes it somewhat hedonistic and quite a bit of fun. The finish is all sangiovese though with arenacioius tannins showing off. Now where is the 10 am lasagna? (1049 views)|
| ||Tasted by Bellissimo on 1/20/2014: Picked up on closeout. Should have saved my cash. Slightly oxidized red fruit with dried leaves. Hope this is a bad bottle because I purchased two. (1055 views)|
| ||Tasted by Vinnut on 1/2/2014 & rated 87 points: Medium ruby red in color. Fragrant, attractive and youthful nose of ripe red fruit aromas of cherries, strawberries & currants with spices, mint, herbs, dusty and some minerals. Medium bodied with a good concentration of balanced, ripe red fruit flavors of tart cherries, berries & sweet currants, some spices, earthy and minerals. Lingering finish. Drinks quite well at present and probably best consumed sooner rather than later. (1117 views)|
| ||Tasted by Ben Christiansen on 2/6/2013: Sour cherry and pronouced aromas, very soft mid palate, delightful, with some power on the back end. (2386 views)|
| ||Tasted by Rezy13 on 1/30/2013 & rated 88 points: Light color to where you could read through it. Fresh cherry, slight confection, menthol, finishing with some ashiness and heat. (1707 views)|
| ||Tasted by Tony Poli on 1/8/2013 & rated 85 points: Relatively simple fruity wine. Easy drinker, but a good Chianti Classico (2nd bottle with our meal) would, and did, blow it away. (1538 views)|
| ||Tasted by KVM on 1/4/2013 & rated 86 points: Black cherry nose. Very fruit forward but something green and awkward - I guess from the pips. (1285 views)|
| ||Tasted by Rmonty on 12/28/2012 & rated 87 points: Cherry and red currant. A bit dry with mild tannins and nice, round acidity. A solid drinker with pizza and pasta. (1302 views)|
| ||Tasted by will2wine on 10/13/2012 & rated 88 points: Lithe red fruit, simple but adequate structure. Very nice value. (962 views)|
| ||Tasted by Chefxavier on 7/21/2012 & rated 87 points: Cherries and other red fruits, not bad at all (1193 views)|
| ||Tasted by davestenton on 7/4/2012: The Sampler Summer Tasting 2012 (London): Very chewy. Hard work just now but there’s plenty of acidity. Should come good. (1163 views)|
| ||Tasted by KVM on 4/28/2012 & rated 87 points: Medium red. Strawberry, liquor-like. Substantial body, too. Fresh cherry flavour. (1213 views)|
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (manage subscription channels)
|By Jancis Robinson, MW|
(La Spinetta, Il Nero di Casanova Sangiovese IGT Toscana Red) Subscribe to see review text.
|By Antonio Galloni|
Vinous, Focus on Tuscany: The 2009s and 2008s (Aug 2011)
(Casanova Della Spinetta Il Nero Di Casanova) Subscribe to see review text.
La Spinetta (Rivetti) Producer website
Producer Location - Castagnole Lanze (Google Maps)
Source: VinConnect (VinConnect.com)
Founded in 1977 by Giuseppe (“Pin”) and Lidia Rivetti, La Spinetta was first known for their production of excellent Moscato d’Asti wines. After several years they introduced red varieties Barbera and Nebbiolo to the production, the beginning of what was to become a great adventure. In just over thirty years, through the acquisition of carefully selected vineyards and dedication to excellence, La Spinetta has reached the apex of quality and recognition around the world, producing a wide range of wines from their three different estates: the original La Spinetta cellar in Castagnole delle Lanze, Campé in Grinzane Cavour, and Casanova in Tuscany.
The philosophy behind La Spinetta’s wines stems from distinction in the vineyards and the dedication to indigenous grape varieties; the Rivetti family is continuously striving to produce the purest expression of territory whether in Piedmont or Tuscany. Great care is taken in the vineyards throughout the growing cycle, carrying out multiple green harvests, utilizing only natural fertilizers and keeping the use of machinery to a minimum as well (horses are used as much as possible, also useful for their nitrogen, potassium and phosphorous-rich “fertilizer”). In the cellar, technology and innovation meet years of experience and passion to create wines that reflect the vineyards and the soil, not the hand of the winemaker.
The newest addition to the La Spinetta ensemble is the historic 1867 Contratto winery in Canelli, Italy’s first producer of traditional method (metodo classico) sparkling wines. Officially acquiring the property in 2011, Giorgio Rivetti is devoted to re-launching this classic Italian brand, producing top quality Italian Spumanti alongside La Spinetta’s other already well-loved and celebrated wines.
“A great winemaker has to have the mentality of a farmer. That’s the only way to truly understand the wines. So, please don’t call me a winemaker, call me a farmer.” – Giorgio Rivetti
SangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.
Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctor
Tuscany Tuscany (ItalianMade.com) | Tuscany
Toscana IGTHere is the Wikipedia entry for Toscana wine.