Casanova della Spinetta Toscana Sangiovese Rosso Sassontino 2006

La Spinetta Sassontino 2006 is a distinctive Tuscan red that bridges the precision of a top Barolo estate with the soulful character of old-vine Sangiovese. Sourced from select vineyards in Tuscany and crafted by the renowned La Spinetta team, this is a richly structured, ageworthy wine with real personality. The 2006 vintage, one of the stronger years of the decade in Tuscany, has given Sassontino extra depth, complexity, and longevity.

Tasting Notes
In the glass, the 2006 Sassontino shows a deep garnet core with brick-tinged edges, a clear sign of its graceful evolution in bottle. The nose is layered and expressive: dark cherries and black plum mingle with dried rose, leather, sweet tobacco, and hints of balsamic, cedar, and warm spices. Subtle earthy notes, dried herbs, and a touch of cocoa emerge with air, giving the wine a wonderfully complex, old-world aromatic profile. On the palate, it is full-bodied yet poised, with Sangiovese’s signature acidity cutting through ripe, dark red fruit. Flavors of sour cherry, blackcurrant, and plum are framed by savory elements: leather, spice box, forest floor, and a faint note of licorice. The Colorino component adds a touch of color intensity and structure. Tannins are firm but fine-grained, now well-integrated after years of bottle aging, leading to a long, persistent finish with hints of dried cherry and tobacco leaf. The 2006 is drinking beautifully now but still has the structure to evolve further over the next several years if well cellared.

Production
Sassontino is produced from carefully selected Sangiovese with a supporting role of Colorino, grown in sun-drenched Tuscan vineyards characterized by a mix of clay, limestone, and stony soils that keep yields naturally low and flavors concentrated. La Spinetta works with meticulous vineyard practices, favoring hand-harvesting at optimal ripeness to ensure only the healthiest, most aromatic grapes are brought to the cellar. Vinification follows a traditional-meets-modern approach: extended maceration to extract color, tannin, and aromatic depth, followed by aging in quality French oak (most often barrique) to refine texture and add subtle spice without overpowering the fruit. The wine is typically bottled with minimal intervention to preserve its sense of place and nuance.

Food & Serving
This is a serious food wine that shines alongside classic Tuscan-inspired dishes: bistecca alla fiorentina, slow-braised beef or lamb, wild boar ragù, and rich pasta dishes with tomato, herbs, and aged cheeses. It also complements hearty mushroom risottos, game birds, and mature pecorino or Parmigiano-Reggiano. Serve at around 16–18°C (60–64°F) for optimal expression. Given its age and structure, decanting for 1–2 hours is recommended to allow the wine to fully open, soften the tannins, and let the more subtle tertiary notes come forward.

Producer
La Spinetta, founded by the Rivetti family, first gained fame in Piedmont for its expressive, modern-style Barbaresco and Barolo before expanding into Tuscany with a dedicated estate and select high-quality Sangiovese vineyards. The house is known for its meticulous vineyard work, low yields, and a strong belief that great wine is made in the vineyard first. In Tuscany, La Spinetta has become a reference for polished yet characterful Sangiovese-based wines that combine regional authenticity with a refined, contemporary touch. Sassontino stands among their flagship Tuscan bottlings, recognized by critics and enthusiasts alike for its depth, ageworthiness, and clear expression of Tuscan terroir through the lens of a top-tier Italian producer.

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