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  • 2003 La Spinetta Barbaresco Valeirano

2003 La Spinetta Barbaresco Valeirano

ITALY / PIEDMONT /
  • 89 WA
  • 89 WS
  • 89 IWC
  • Variety
    Nebbiolo
See all wines from La Spinetta
See other vintages 1999 |
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SKU: 107029-2003-750-3A

This item is available by the case only

Total:
$95.00

This is a final sale item

Not eligible for cancellations or refunds

  • Wine Spectator | Rating: 89

    Plum and hints of basil on the nose. Full-bodied, with chewy tannins and a long, slightly austere finish. A bit too much new wood, but should come around. Tasted twice, with consistent notes.
    Drink Dates: 2008+
    Author: James Suckling
  • Wine Advocate | Rating: 89

    The brooding 2003 Barbaresco Valeirano is full and rich, with plenty of fruit, smoke and earth notes as well as a bigger and distinctly more masculine personality. Although it shows the hard tannins of the vintage, it offers better overall balance than the Gallina.
    Drink Dates: 2008-2015
    Author: Antonio Galloni
  • International Wine Cellar | Rating: 89

    The brooding Barbaresco Valeirano is fuller and richer, with plenty of fruit, smoke and earth notes as well as bigger and distinctly more masculine personality. Although it too shows the hard tannins of the vintage it offers better overall balance than the Gallina. - Antonio Galloni
    Drink Dates: 2013-2015
  • No collector reviews available
  • Founded in 1977 by Lidia and Pin Rivetti, La Spinetta has grown from a small Piedmont producer of Moscato into a extensive operation which now also crafts Barbera, Barbaresco, and Barolo. Along with their original holdings in Piedmont, La Spinetta has also expanded into Tuscany, where they produce Sangiovese, Vermentino, and other native Tuscan varieties. La Spinetta is run by Pin's three sons - Carlo, Bruno, and Giorgio. As the head of production, Giorgio is also the face of the company. However, all three brothers work together on the business with the same ultimate goal - producing quality wine above everything else. Giorgio's wines are both approachable and designed to be enjoyed with food, and all of the wines are produced from 100% estate grown fruit. As validation of his innovation and success, Giorgio's debut Barolo, the 2000 Campe della Spinetta, earned a 98-point score from Wine Spectator.

    View our extensive interview (9 videos) with Giorgio Rivetti

    See other similar producers:Cantina Vietti,Roberto Voerzio
    Piedmont, which literally means “foot of the mountain,” produces some of Italy's finest red wines. Its clay, limestone, and sand soils are home to the legendary Barolo and Barbaresco wines, made from the extremely age-worthy Nebbiolo variety. Dolcetto and Barbera are considered to be more “workhorse” varieties, and produce the largest quantity of wine. The region is tucked in the cool northwest corner of the country, surrounded on three sides by the Alps. Fog often blankets the region, ensuring long, cool growing seasons. 

    Nebbiolo is the king of Piedmont, and usually the only grape in the Barolo and Barbaresco wines of this Italian region. A continental climate brings long summers and a substantial amount of rainfall, allowing for extended time on the vine and optimal ripeness. As a result, Nebbiolo is high in both acid and tannin, bringing a beautiful balance to these wines and making them suitable for long-term ageing. The typical flavors of Nebbiolo include red currant, strawberry, roses, leather, and anise.

    In Barolo, with its high altitude, Nebbiolo develops perfumed aromas of sour cherries, herbs, and dried flowers. Barolo DOCG wines must be aged for a minimum of three years with at least 18 months in oak before release. Further ageing in bottle adds complex aromas of truffle, tar, and leather. Nebbiolo from Barbaresco is less perfumed and must be aged for a minimum of two years with at least nine months in oak before release.  Some of the best examples of this variety come from Bruno Giacosa, Gaja, Giacomo Conterno, and Roberto Voerzio.

    The delicate aromas, bold tannin, and high acid of Nebbiolo pair best with foods high in butter, fat and olive oil. Classic examples include truffles, prosciutto, boar ragu, pork loin, and a range of cheeses, but it is also a great match for Asian cuisine.

    Collector Data For This Wine

    • 93 bottles owned
    • 20 collectors