La Spinetta Barbaresco Valeirano Vursu 2023

La Spinetta Barbaresco Valeirano Vursu 2023 is a refined 100% Nebbiolo from one of Piedmont’s most respected names, combining the power and elegance that have made Barbaresco a benchmark for fine Italian red wine. Sourced from the hillside vineyards of Treiso, it reflects both La Spinetta’s modern precision and the long tradition of Barbaresco production in this historic DOCG zone.

Tasting Notes
In the glass, this Barbaresco typically shows a garnet-red color with bright ruby highlights, a hallmark of youthful Nebbiolo. The nose is lifted and complex, with red cherry, rose petal, spice, and subtle earthy notes, followed by the kind of mineral edge that comes from the region’s calcareous soils. On the palate, it is structured and expressive, with firm but polished tannins, lively acidity, and layers of red fruit, licorice, dried herbs, and oak-derived spice. The finish is long and savory, with a distinct mineral impression. While already impressive in youth, it has excellent aging potential and should continue to evolve gracefully over many years.

Production
Barbaresco Valeirano comes from south-facing Nebbiolo vines in Treiso, in the province of Cuneo, where calcareous soils help shape the wine’s finesse and mineral depth. The vines are trained using the Guyot system, and harvest takes place from early to mid-October, when the grapes have reached optimal ripeness. After harvesting, the must undergoes maceration and fermentation for around 7 to 8 days at a controlled temperature. Malolactic fermentation takes place in barriques, followed by 20 to 22 months of aging in French oak barrels. The wine then spends an additional 3 months in steel tanks before bottling, and rests for at least 12 months in bottle before release, contributing to its balance, complexity, and DOCG quality.

Food & Serving
This is a classic match for Piedmontese cuisine, especially truffle risotto, tajarin with ragù, braised beef, roast lamb, game, and mushroom dishes. It also pairs beautifully with aged cheeses such as Parmigiano Reggiano or Castelmagno. Serve at around 16–18°C, and decant for 1–2 hours if drinking young to help the wine open up and soften its tannins.

Producer
La Spinetta was founded by the Rivetti family, whose story began with Giovanni Rivetti’s dream of creating great wines after returning from Argentina to Piedmont. Although that early ambition did not fully materialize in his lifetime, it was carried forward by his son Giuseppe and later by his grandsons Bruno, Carlo, and Giorgio. Based in Castagnole Lanze, La Spinetta has become one of Piedmont’s most admired producers, known first for Moscato d’Asti and later for powerful, beautifully crafted reds such as Barbaresco Valeirano.

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