La Spinetta is one of Piedmont's most distinctive modern estates, run by the Rivetti family and instantly recognisable by the rhinoceros on its labels. It built its name on precise, single-vineyard wines that put site and grape first. The range spans gently fizzy Moscato d'Asti and serious, age-worthy reds.
From Moscato d'Asti to benchmark Piedmont reds
The Rivetti family started out in the late 1970s with Moscato d'Asti, and single-vineyard bottlings such as Bricco Quaglia helped show how serious that gently sweet, low-alcohol style could be. The move into red came with Barbera in the 1980s, first with Ca di Pian and then the celebrated Pin, a Barbera and Nebbiolo blend. By the mid-1990s La Spinetta was making some of the most talked-about wine in Piedmont, farming prized sites across the Langhe, with a Tuscan outpost, Casanova della Spinetta, for Sangiovese and Vermentino.
Single-vineyard Barbaresco, Barolo and a polished style
The heart of the range is Nebbiolo. Three single-vineyard Barbarescos, Gallina, Starderi and Valeirano, are vinified in the same way, so the differences you taste come from the vineyard itself: floral perfume, firm tannin and real depth. The Campe bottling flies the flag in Barolo, while Barbera such as Ca di Pian offers the estate's darker, juicier side. Across the board the winemaking is modern and polished, with careful oak that frames the fruit rather than smothering it. For more in this vein, browse the wider red wine selection.
La Spinetta FAQ
What is La Spinetta best known for?
Its single-vineyard Barbaresco, made in three cru versions from Gallina, Starderi and Valeirano, along with pioneering single-cru Moscato d'Asti and the Barolo Campe. The rhinoceros label, taken from a 1515 Albrecht Durer woodcut, ties the whole range together.
What food suits La Spinetta reds?
The Nebbiolo wines love braised beef, game, mushroom and truffle dishes and aged cheese. Barbera is more of an everyday partner for tomato pasta and roast poultry, while Moscato d'Asti is lovely with fruit tarts and almond cake.
Should I cellar these wines?
The Barbaresco and Barolo reward patience and can improve for a decade or more from a strong vintage. Barbera drinks well younger, and Moscato d'Asti is best enjoyed fresh and young.