Tenuta La Parrina di Spinola Franca

Strada Vicinale della Parrina, 58015 Orbetello (GR)
Italy
Telephone +39 0564 86262-862636
Fax +39 0564 865060
info@parrina.it

Hall map

ProWein 2018 hall map (Hall 16): stand D26

Fairground map

ProWein 2018 fairground map: Hall 16

Contact

Emiliano Leuti

Sales Manager

Phone
3292555926

Email
emiliano.parrina@gmail.com

Import-/Exportguide

Exhibitor Categories

  • 02  Exporter

Exporter

  • 02  Exporter
  • 02.01  Europe

Europe

  • 02  Exporter
  • 02.01  Europe
  • 02.01.12  Italy

Italy

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.18  Toscana
  • 02  SPARKLING WINES
  • 02.04  Sparkling wine

Sparkling wine

Our products

Product category: Toscana

Parrina Bianco

GRAPES: Ansonica (40%) Vermentino (30%) 
Chardonnay, Sauvignon Blanc (20%) 
Trebbiano (10%)

ALCOL:
13%

PRODUCTION:
40.000 bottles

PRODUCTION AREA:
Località La Parrina

VINEYARD:
Muraccio, Laura, Casetta di mezzo

SOIL:
Claysh, calcareous

PRODUCTION /HA:
90 q/ha

HARVEST’S TYPE:
Mechanized harvesting with harvester machine

PRESSING:
Soft; yield ≅ 60%

FERMENTATION TEMPERATURE:
17 days – 16°C

AGING:
Suspension lees for some months in steel tanks

CAP’S TYPE:
One-piece natural

Characteristics and Production Technologies
Grapes are picked up manually based on their individual degree of ripeness. Then, small bunches are eliminated and the grapes are softly crushed. Subsequently, the grapes are cooled down at 8-10 °C by insufflating liquid and/or gaseous CO2. This process, together with the elimination of oxygen, permits the preservation of the distinct flavours of the grape. Successively, the liquid is settled for a few hours at low temperatures. As a result, the must is clear and free from impurities. Next, the must is left fermenting in steel tanks at 16 °C for approximately 12 days. Finally, the wine is decanted under the protection of inert gas and it is kept on the lees for several months.

Color
Yellow with green reflections.

Nose
A delicate and slightly aromatic nose, with notes of medlar and hawthorn.

Palate
A sapid, clean and fruity palate.

General Notes
From the happy fusion of the Trebbiano grape, with a generous and simple aroma, with other white grapes, comes this fresh wine with worthy organoleptic characteristics.

Matching
The Parrina Bianco DOC goes well with cold appetizers and soups but also with dishes of fish, shellfish and fresh cheeses.

Tasting Notes
Soft and fresh and delicate structure.

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Product category: Toscana

Ansonica Costa dell'Argentario

GRAPES:
Ansonica (100%)

ALCOL:
13,5% vol.

PRODUCTION/YEAR:
20.000 bottles

PRODUCTION AREA:
Località La Parrina

VINEYARD:
Tinaro, Pini

SOIL:
Claysh, calcareous

PRODUCTION/HA:
75 q/ha

HARVEST’S TYPE:
Mechanized harvesting with harvester machine

PRESSING:
Soft; yield ≅ 60%

FERMENTATION TEMPERATURE:
17days – 17°C

AGING:
Suspension lees for six months, in steel tanks

CAP’S TYPE:
One-piece natural-synthetic

Characteristics and Production Technologies
The Ansonica grapes are characterized as late ripening, therefore the harvest takes place during the first days of October. This late picking allows the sugar and flavour content of the fruit to reach the maximum concentration. In addition, to obtain an excellent production it is necessary to reduce the number of bunches per plant as well as the size of each bunch. This selection is normally accomplished several days before the grapes are picked. After the harvest, grapes are transported to the wine factory. Firstly, they are cooled down to preserve the excellent qualities of the fruit. Next, the grapes ferment at a controlled temperature. The wine is subsequently kept on the noble lees for some months with daily batonnage. Then, it is refined in oak barrels. Finally, the wine is filtered and bottled.

Color
Light and bright yellow.

Nose
An intense aroma of tropical fruit, acacia and aromatic herbs.

Palate
A soft palate with sapid and fruity points.

General Notes
Ansonica is a precious and strong wine which originates in Greece. Because of its strength and its peculiarity, it grows only in few Italian regions. Wines produced with Ansonica grapes have obtained the Italian D.O.C recognition in 1995.

Matching
Shellfish and oysters, fish courses and vegetable soups.

Tasting Notes
Thin palate, rather evanescent tail end with a slightly mineral taste.

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Product category: Toscana

Parrina Vermentino D.O.C.

GRAPES:
Vermentino (100%)

ALCOL:
13,5% vol

PRODUCTION/YEAR:
6.000 bottles

PRODUCTION AREA:
Località La Parrina

VINEYARD:
Muraccio basso

SOIL:
Claysh, calcareous

PRODUCTION /HA:
80 q/ha

HARVEST’S TYPE:
Hand picking selection of the bunches with ribbon

PRESSING:
Soft; yield ≅ 60%

FERMENTATION - TEMPERATURE:
17 days – 17°C

AGING:
Suspension lees for some months in steel tanks

CAP’S TYPE:
One-piece natural

Characteristics and Production Technologies
The grapes are picked manually in three different stages. Consequently, they are processed separately. Firstly, the grapes are pressed at low temperature and skins are macerated for 24 hours. The flavour of a structured white wine depends mostly on how many substances have been extracted from the precious skins of the grapes; to extract these substances, it is necessary to keep the must on the skin at cool temperatures. If this method is applied to grapes which are not perfectly ripened or not sound, the must absorbs bitter substances or astringent tannins. When fermentation has completed, the masses are assembled. The wine remains on the fine lees for several months, and finally is bottled.

Color
Golden yellow.

Nose
Apple, orange skin, and peach nose.

Palate
A full-bodied palate with a scent of tropical fruit which ends in a brackish wave.

General Notes
Vermentino is a semi-aromatic wine. It is probably born in Portugal and has since spread to Liguria and Tuscany, places where it has found suitable soil and microclimate.

Matching
Shelfish, fish, bruschetta, crêpes with mushrooms.

Tasting Notes
Smooth and balanced, fresh flavor and medium length.

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About us

Company details

Tenuta la Parrina is one of the oldest historic farm that lies between the low hills of the Tuscan Maremma in a spectacular landscape with olive trees, wine yards and fields of golden grain. It’s framed in a land of rare beauty: Mount Argentario and the two narrow sand bars called Giannella and Feniglia that cordon off the magnificent Orbetello lagoon. From the Earth to the lagoons, a look at the sea and then back to the ground. The company is spread on an area of about 200 hectares of which about 60 are destined to vineyards, 40 to fruit production, 20 to the horticultural, 22 to the olive plants, and the remaining are divided between arable land and growing nurseries.
Walking through the long avenue of Eucalyptus lies the heart of the company, a small square protected by majestic Plane trees and surrounded by the buildings that now house the Agriturismo rooms, the Restaurant, the company offices and the tiny nineteenth-century church. Within the company there are several Tuscan farmhouses for long and short rentals, the modern winery, the dairy, the nursery and the wildlife reserve. A complex and evocative company with an elegant restraint.
Originally a wedding gift of the Florentine banker Michele Giuntini, the Parrina has belonged to the same family since 1830 and it’s today managed by Dr. Franca Spinola, who dedicates herself since 1979 with great passion to the promotion of respect for biodiversity, the protection and enhancement of this territory.

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