The identity of Anna Spinato Winery coincides with almost a century of history of a tenacious Venetian family who has developed a deep bond with the territory that, from the banks of the Piave river, reaches the Conegliano and Valdobbiadene hills, an enchanting area able to offer the gift of beauty and the privilege of good things. The passion for the land and good wine has passed through generations and today, Anna Spinato, together with her son Roberto, is at the helm of the winery and creates DOC and DOCG wines typical of the territory, such as Valdobbiadene, Prosecco, Raboso, and Malanotte: excellent local wines alongside wines from international vines capable of meeting the taste and the needs of worldwide markets.
Production area: Prosecco area, Veneto
Grapes: 85% Glera, 15% Pinot Noir
Soil: Very light and skeletal soils
Training system: Espalier system
Harvest: The Pinot Noir grapes are hand-picked in the first ten days of September, while the harvest of the Glera grapes takes place manually in the first and second ten days of September
Vinification: The crushed Pinot Noir grapes are vinified in the traditional red way for 20 days, followed by the soft pressing and the malo-lactic fermentation of the wine. Instead, the crushed Glera grapes get cold macerated at 10 °C for 24 hours, followed by the soft pressing and the fermentation at 18 °C. The Pinot Noir and Prosecco wines are preserved separately on the fermentation fine lees at 10 °C. The second fermentation begins with the blend of the two base wines, 85% Prosecco and 15% Pinot Noir, and the fermentation up to 11 g/lt of sugar. Then, the refinement in the pressurized tank at 12 °C for 60 days takes place
Analytical data: Alcohol content 11,5 % - Residual sugar 11 g/lt - Total acidity 5,4 g/lt