When asked: “You’re Piemontese, why make wines in Tuscany?” Giorgio Rivetti laughs with a smirk.
“I needed to prove a point,” he says. “One dinner, after many glasses of wine, a great friend of mine and I had a discussion where he insisted that in Tuscany it was impossible to make great Chianti without adding other grape varietals. I strongly disagreed with him and we had a big argument. The following morning the conversation was still weighing on my mind so my brothers Bruno, Carlo and I decided to go on a road trip and see if we could find a piece of land that intrigued us and could lend way to our experiment. That was in 2000. My friend today is also convinced that you can make fantastic Chianti with 100% Sangiovese. I must remember to thank him for his idea.”
Giorgio Rivetti’s magic touch with Moscato, Barbera, Nebbiolo and more recently, Sangiovese, Colorino, Vermentino and Sangiovese Rosé has taken the wine world by storm. He produces approachable yet age-worthy wines that command the attention of wine critics and consumers alike, year-in and year-out; their lushness, concentration, aromatics and length are unrivaled.
The genius of La Spinetta encompasses a vast array of great wines, all boasting an inimitably approachable and voluptuous style. From Moscato to Nebbiolo to Sangiovese, whatever Giorgio touches turns to gold. His pioneering single-vineyard Barberas and Barbera/Nebbiolo blend “Pin” are considered to be the best of the Langhe. His Barbareschi and Baroli are at the very top of their category.
Winemaking: This wine is allowed 1-hour contact with the skins to get its bright pink hue. It also ages on the lees for three months in stainless steel tanks before bottling which rounds out the mouthfeel.