La Spinetta
A Piedmont powerhouse that revolutionized Barbera and Moscato d'Asti through meticulous viticulture and innovative winemaking while maintaining deep respect for terroir.
La Spinetta is a family-owned estate in Piedmont, Italy, founded in 1977 by Giovanni Rivetti, that has become synonymous with exceptional expressions of Barbera d'Alba, Barbera d'Asti, and Moscato d'Asti. The winery operates three distinct vineyard properties—Gallina, Castellinaldo, and Manzone—each with specialized production focuses, representing a model of quality-driven, terroir-conscious viticulture. Their commitment to low yields, careful fruit selection, and precise winemaking has earned consistent recognition from prestigious critics and established La Spinetta among Italy's elite producers.
- Founded in 1977 by Giovanni Rivetti as a small fruit and vegetable business before transitioning to wine production in the 1980s
- Operates three distinct properties: Gallina (focused on Barbera d'Alba), Castellinaldo (Barbera d'Asti and Moscato d'Asti), and Manzone (premium cuvées and experimentation)
- Produces the iconic 'Pin' Moscato d'Asti, consistently rated among the world's finest sparkling Moscatos with elegant complexity and natural sweetness
- Sources grapes exclusively from their own 80+ hectares of vineyard holdings across Alba and Asti regions
- Practices aggressive green harvesting and hand-selection of berries, often achieving yields of just 40-50 hectoliters per hectare
- The 2016 Barbera d'Alba 'Gallina' received 96 points from Robert Parker, cementing the producer's status among Piedmont's elite
- Employs both traditional large oak barrels (for Barbera d'Asti) and smaller French oak (for selected cuvées) to enhance complexity without overpowering varietal character
Definition & Origin
La Spinetta is a family-owned Italian wine producer located in the Piedmont region, specifically operating across the Alba and Asti zones. The estate was established in 1977 by Giovanni Rivetti, who initially managed a fruit and vegetable business before gradually shifting focus to premium wine production during the 1980s. The name 'Spinetta' derives from a small vineyard plot that held personal significance to the Rivetti family, and this intimate heritage remains central to the producer's philosophy.
- Started producing single-vineyard Moscato d'Asti from 1977; expanded into red wine production in the early-to-mid 1980s
- Operates from three distinct vineyard properties with separate winemaking facilities
- Family-run structure with Giovanni's sons now leading production and innovation decisions
Why It Matters
La Spinetta fundamentally elevated the reputation of Barbera and Moscato d'Asti during a period when these varietals were often underestimated in critical circles. By combining meticulous viticulture with thoughtful winemaking that respects varietal character, Giovanni Rivetti and his team demonstrated that these Piedmontese classics could achieve world-class quality and command prices comparable to Barolo and Barbaresco. Their success has influenced an entire generation of producers to reconsider the potential of lower-elevation, historically 'secondary' vineyard sites.
- Proved Barbera d'Alba could achieve 95+ point ratings through careful site selection and winemaking
- Elevated Moscato d'Asti from simple aperitif wine to a serious, food-friendly expression worthy of fine dining
- Model of quality-driven family enterprise that maintains independence while achieving international recognition
Vineyard Philosophy & Terroir Expression
La Spinetta's three properties were strategically selected to showcase distinct terroir characteristics within Piedmont. The Gallina estate in Alba emphasizes limestone-rich soils that impart mineral complexity to Barbera, while Castellinaldo in Asti benefits from clay-dominant terrain that softens acidity and adds textural richness. Each property maintains strict quality controls including green harvesting to reduce yields, hand-selection of grapes, and temperature-controlled fermentations in stainless steel or large wood barrels depending on the wine's intended profile.
- Gallina (Alba): limestone soils, produces elegant, mineral-driven Barbera d'Alba with aging potential
- Castellinaldo (Asti): clay-rich soils, specialized in softer, rounder Barbera d'Asti and premium Moscato d'Asti
- Manzone (Santo Stefano Belbo): experimental vineyard for innovative cuvées and limited-production wines
- Green harvest in August typically reduces yields to 40-50 hl/ha, concentrating flavor compounds
Famous Examples & Signature Wines
La Spinetta's portfolio is anchored by three flagship expressions that have garnered international acclaim. The 'Gallina' Barbera d'Alba represents the producer's most prestigious release, aged 12-18 months in large Slavonian oak and known for its structure, mineral complexity, and 20+ year aging potential. The 'Pin' Moscato d'Asti is the estate's most recognizable wine globally—a delicate, naturally sweet sparkling wine with 5-6% alcohol that balances floral aromatics with citrus and stone fruit notes. The 'Castagnole' Barbera d'Asti offers a more approachable entry point while maintaining exemplary quality.
- 'Gallina' Barbera d'Alba: 2016 vintage scored 96 points (Robert Parker), showcase of aging potential and complexity
- 'Pin' Moscato d'Asti: consistently 92-94 points, the producer's most exported wine, found on prestigious wine lists globally
- 'Castagnole' Barbera d'Asti: 90-92 point range, more fruit-forward and approachable, excellent value proposition
- Limited 'Manzone' cuvées: experimental releases exploring oak aging, malolactic fermentation, and natural winemaking techniques
Winemaking Methodology
La Spinetta employs a philosophy centered on minimal intervention while maintaining exacting standards for fruit quality. Barbera fermentations typically occur in temperature-controlled stainless steel, with subsequent aging in large Slavonian oak barrels (25-35 hectoliters) that provide subtle wood influence without overwhelming the varietal. Moscato d'Asti production involves careful temperature management during fermentation to preserve aromatic compounds and stop fermentation at the desired residual sugar level, often resulting in naturally lower alcohol wines (5-6%) that emphasize freshness and elegance.
- Selective harvesting: grapes picked at optimal maturity (typically 14-15% potential alcohol for Barbera)
- Native yeast fermentations preferred; strict temperature control between 18-22°C for Moscato
- Large oak aging for Barbera maintains structural integrity; small oak reserved for specific cuvées only
- Minimal sulfite additions; natural acid preservation central to aging potential philosophy
Global Impact & Legacy
La Spinetta's influence extends far beyond Piedmont, having fundamentally shaped international perceptions of Italian wine quality and regional authenticity. The estate's wines appear regularly on prestigious wine lists from Michelin-starred restaurants to wine bars across Europe, North America, and Asia. Giovanni Rivetti's commitment to innovation without compromising traditional values has made La Spinetta a reference point in discussions about how family producers can balance commercial success with artistic integrity, influencing producers across Italy and beyond.
- Exports to over 40 countries; particularly strong presence in UK, US, and Scandinavian markets
- Giovanni Rivetti recognized as one of Piedmont's most visionary winemakers; influenced generational shifts in Barbera perception
- Sustainability practices and vineyard management increasingly studied as model for quality-focused producers
La Spinetta's signature expression, the 'Gallina' Barbera d'Alba, reveals layers of dark cherry, plum, and blackberry fruit interwoven with mineral-driven saline notes from limestone soils. The palate displays elegant structure with silky tannins (not the rusticity historically associated with Barbera), complemented by subtle oak spice and licorice undertones. The finish is persistent and refined, with acidity providing backbone for aging. In contrast, the 'Pin' Moscato d'Asti presents aromatic white peach, honeysuckle, and citrus blossom on the nose with a delicate, naturally sweet palate balanced by lively carbonation and refreshing acidity—a wine that balances dessert-like appeal with dinner-friendly versatility.