Wine Details

La Spinetta Lidia Chardonnay Piemonte DOC

The Chardonnay Lidia is produced according to a Burgundian blueprint, seeking freshness and minerality and always keeping the alcohol in check, never above 13.5%. From the same high-altitude vineyard site as the Sauvignon, after primary and malolactic fermentations in oak, the Chardonnay spends an additional year aging in a combination of large casks and neutral barriques. Though crafted to withstand some cellaring, the Lidia is creamy and layered even at a young age, with exotic fruit aromas of pineapple and peach and enticing mineral nuances. Finishes rich and dry with a hint of butterscotch and subtle lingering fruit.

Region:

Producer:

La Spinetta Piedmont

Varietal:

100% Chardonnay

Vineyard:

Mango, southern exposure

Yield:

2,500 bottles

Aging:

12 months in 2000 liter French oak casks

Alcohol content:

13.5%

Age of vines:

37 years

pH level:

3.3

Acidity:

6.50%

Production:

3000 bottles

Soil:

Sandy

Average altitude:

500 m above sea level

Vinification:

Alcoholic and malolactic fermentation in used 2000 liter French oak casks

Harvest:

Beginning of September

First vintage:

1993

Cellar:

La Spinetta, Castagnole Lanze

Bottling:

Transfer to steel vats for 24 months before bottling

Release:

3.5 years after harvest

Evolution:

Recent press reviews

91

La Spinetta Lidia Chardonnay Piemonte DOC 2016

James Suckling (91)- "Tangy and fruity with sliced-apple and cooked-pear character. Honey, too. Medium to full body. Bright acidity and a clean finish. Drink now."

93

La Spinetta Lidia Chardonnay Piemonte DOC 2015

James Suckling (93)- "Plenty of smoky oak here, but the concentrated, dried-pear character takes it in its stride. Vibrant for a 2015 with ton of energy at the long, clean finish. Drink or hold."

92

La Spinetta Lidia Chardonnay Piemonte DOC 2015

Wine Advocate (92)- "The 2015 Chardonnay Lidia Limited Edition is intentionally executed according to a Burgundian blueprint. This is intended to withstand some moderate cellar aging, and it offers a creamy, layered mouthfeel even at this young stage. It goes through its primary and malolactic fermentations in oak and is aged in a combination of large casks and neutral barrique. This vines were planted in 1993. Some 4,000 bottles were made."