La Spinetta Barolo Campe 2019 balnaves Most years we co-ferment between

Most years we co-ferment between 2 and 4 per cent viognier with the shiraz

the wine is rested in bottle for a further six months or so before release

This extremely popular introductory wine embodies the elegant and racy style of classic Mosel Riesling

Malolactic fermentation takes place in used French oak barrels (part new)

La Spinetta Barolo Campe 2019 balnaves Most years we co-ferment between100% Nebbiolo from Camp the vineyard surrounding La Spinetta's winery in Grinzane Cavour. It's a 3. 5ha south facing site on calcareous soils, and the vines have an average age of about 70 years. It's farmed sustainably, with no chemical herbicides or pesticides. Alcoholic fermentation takes place in temperature controlled vats and lasts an average of 10 days. The wine undergoes malolactic fermentation in oak (20% new), where the wine is aged for 24