The Barolo 'Garretti' by La Spinetta has a fine but decisive character, thanks to that limestone soil on which the vines of about 70 years dwell. The biodynamic production method. Manual harvesting, fermentation inside barrique and aging for about 24 months in French oak barrels for 50% new and 50% second pass. Finally, it is put in the bottle and left to mature for another 12 months. The bouquet is divided into a range of scents ranging from red fruit to the earthy notes of mushroom, from toast to dried fruit. In the mouth it presents its structure, a beautiful union of finesse and power, as evidenced by the pronounced but silky tannin. The spectrum of life of this Barolo is very wide In the goblet it has a ruby red color with garnet reflections. On the nose, it opens up to intense aromas of small red fruits, cherry, marasca, violet scents and light spicy shades. On the palate it is soft and lively, with beautiful structure, juicy fruit, refreshing and persistent finish. CURIOSITY: The Barbera “Ca' di Pian” is a red that interprets the famous indigenous Piedmontese vine as a sign of elegance, also thanks to the choice of a refinement in barrique. The Barbera d'Asti della Cantina La Spinetta was born on the estate that is located on top of the hill of Castagnole Lanze, at an altitude of about 300 meters above sea level, with a magnificent southern exposure, characterized by the presence of predominantly calcareous soils. The vineyards are between 30 and 35 years old and are managed with low yields to obtain intense and concentrated grapes The Barbera "Bionzo" combines fruit richness and a sip of pure velvet, by virtue of the modern interpretation conferred on it by the Rivetti family. More than 40 years of history, where constant research and qualitative growth has led La Spinetta to become a point of reference for a well-recognisable production style. Space for the talented local vines of course, with an alternate of Nebbiolo, Barbera, Moscato and a small Chardonnay plant, which here in Langa has been shown to give life to excellent wines. A tireless family that of the Rivetti, which has gradually acquired plots in the most suitable Piedmontese municipalities, namely those of Barolo and Barbaresco, until reaching the current size of 100 hectares. Maximum attention to the use of chemicals in the vineyard, and no filtration or clarification, complete the picture of what today is one of the most interesting wine realities in the langarolo panorama. The "Bionzo" wine comes from Barbera grapes in purity, from vineyards aged between 62 and 72 years planted in the municipality of Costigliole d'Asti. The age of the vineyards suggests the productive philosophy of the Rivets, which privileges the qualitative aspect of the fruit to the productive one, and the enhancement of the old vines. In the vineyard no use of pesticides or herbicides for sustainable agriculture. The harvest takes place between the end of September and the beginning of October, with a careful sorting of the grapes. Alcoholic fermentation lasts for 6-7 days in temperature-controlled rotofermenters, while malolactic fermentation is carried out in small barrels of French wood. The maturation takes place for 18 months in entirely new barrels, with a medium toasting. After a further 6-month stop in steel, the liquid is bottled and left to rest for 6 months in glass. The red "Bionzo" is pale with a dark ruby color of great intensity. The nose is definitely dark-colored, and praises dark chocolate, cranberry in jam, cinnamon. Sweetness therefore, refreshed by balsamic veins and a clear reference to violets. Taste that impresses with the density of matter, richness of the fruit and tapered tannins, of very fine grain. Tasty and delicious at the same time, it is a deep and faceted wine, which never loses its drinkability as it is perfectly balanced. A masterful stylistic interpretation, a real point of reference for lovers of the genre.