2017 La Spinetta Barbera d’Asti ‘Ca Di Pian’ (half-bottle)

If you want to start getting into Italian wines but don’t know where to start, Barbera is your answer.

Aromas of black currant, dried plums, and sage. The palate is dense and mineral-driven with chewy dark fruit flavors like blackberry and plum accented by balsamic and earth notes.

Sustainable farming practices, 5,800 cases produced annually.

Enjoy this with any sort of mushroom or fatty meat dish… or indulge in a combo of both with this Truffle Burger recipe!



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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.