La Spinetta's Tuscan white: 100% Vermentino grown on sandy, sea-shell soils at Terricciola and rested three months on its lees in steel. Green apple, grapefruit and a saline, stony streak make it a natural with shellfish and coastal cooking.
Grown on sandy, sea-shell soils at Terricciola and rested on its lees in steel, this is an aromatic, savoury style. Vivino drinkers reach most often for green apple, grapefruit and a stony, mineral note across nearly a thousand reviews.
Aromatically it leans on green apple, pear and grapefruit, the descriptors Vivino drinkers cite most across nearly a thousand reviews. Behind the orchard fruit sit white flowers and the Mediterranean-scrub note La Spinetta highlights from Terricciola's sea-shell soils. There is a stony, saline lift rather than any oak.
Grapefruit
Lemon
Elderflower
Green Apple
Pear
Wet stones
AlmondThe palate is dry and fresh, with grapefruit-pith citrus and a savoury, saline edge the Italian merchants call sapido. Three months on the lees in steel give a light creaminess without softening the bright acidity. Body sits in the medium range, built for the table rather than for show.
It closes clean and mineral, with the bitter-almond twist typical of Vermentino and a stony freshness that echoes the marine soils of Terricciola.
A dependable, food-friendly Tuscan Vermentino that the Vivino crowd rates around 3.9, with the 2019 once landing in the platform's top 3%. Buy it as an everyday coastal white at 13 to 23 pounds and drink it young.
UK merchants list the current 2025 vintage from around 13 to 23 pounds a bottle. La Spinetta makes about 50,000 bottles a year, so supply is steady, but this fresh, unoaked style rewards drinking young rather than holding.
The scores below weigh this 13 to 23 pound Tuscan white as an everyday food wine rather than a cellar prospect. Its bright acidity and saline finish lift its food and beginner appeal.
High acidity and a saline finish make this a strong partner for shellfish, fried seafood and antipasti.
A fresh, sub-20-pound white ideal for midweek meals and the table.
An easy, fruit-forward Vermentino with no oak or tannin to navigate, classic varietal expression of an indigenous grape.
At about 13 pounds its lowest UK price sits near the Tuscan IGT white median, with La Spinetta pedigree adding worth.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
A compact view of what the Toscana denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
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Vermentino is built for early drinking, and the 2025 is the release to buy now. Vivino's crowd has rated older bottlings well too, with the 2019 landing among the top 3% of all wines on the platform.
The 2025 is the current release of La Spinetta's Vermentino, a fresh, unoaked white for drinking young. Enjoy it over the next two to three years while its green apple and citrus fruit stay vivid.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
La Spinetta built its name on Piedmont Barbaresco, then planted Vermentino at its Casanova estate in Terricciola, first bottled in 2009. Indigenous-yeast fermentation and three months on the lees give the wine more texture than most coastal whites.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Toscana is in the IGT tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Toscana falls within Tuscany , covering Tuscany.
La Spinetta farms its own Casanova vineyard at 250m on sea-shell soils rather than buying fruit, which lifts growing costs but underpins the wine's aromatic, mineral character.
Lees ageing and natural-yeast fermentation take more cellar time and handling than a quick inoculated tank white, adding labour cost per bottle.
The Rivetti name, built on prestige Piedmont reds, carries a price premium over an anonymous Tuscan IGT Vermentino of similar make.
At 2026 rates UK excise duty is 2.67 pounds a bottle on still wine up to 15% ABV, and 20% VAT on top adds several pounds to the 13 to 23 pound shelf price before merchant margin.
Bottling under the broad Toscana IGT avoids the yield limits and release controls of a named DOCG, keeping the wine cheaper than Tuscany's classified bottles.
A 50,000-bottle run spreads fixed cellar costs across a fair number of cases, holding the price below boutique micro-cuvees.
Dishes that complement this wine
A saline, high-acid white like this is made for shellfish and coastal cooking. The reasons below match its citrus bite and stony finish to mussels, seafood fregula and Ligurian pesto.
Vermentino's high acidity and saline finish mirror the briny liquor of mussels and clams, keeping each mouthful fresh. Its citrus cuts through the garlic and parsley without flattening the shellfish.
Try with: Impepata di cozze · Cozze arraganate · Fregula ai frutti di mare · Brodetto alla giuliese · More pairings →
The wine's bright acidity and savoury, sapido edge balance the salt and richness of baccalà, while its stony minerality keeps a creamy mantecato from feeling heavy.
Try with: Baccalà Mantecato · Baccalà alla cosentina · Polpo alla pignata · More pairings →
The Mediterranean-scrub and white-flower aromatics La Spinetta notes from Terricciola bridge the basil, pine nut and garlic of Ligurian pesto, a classic coastal pairing for the grape.
Try with: Trofie al pesto · Insalata Caprese · More pairings →
Grapefruit-pith acidity slices through the oil of fritto-style seafood and fried dough, refreshing the palate between bites the way a squeeze of lemon would.
Try with: Polenta e schie · Gnocco fritto · Fregula ai frutti di mare · More pairings →
Medium-bodied and unoaked, the wine matches the weight of grilled swordfish or sea bass and lighter seafood pasta without overwhelming them, its freshness lengthening the dish.
Try with: Pesce spada alla Siciliana · Squid ink risotto · Spaghetti alla chitarra · More pairings →
Skip fiery, chilli-led dishes and slow-cooked red meats. Capsaicin makes a delicate white taste thin and metallic, and the wine has neither the tannin nor the body to stand up to braised beef or lamb.
Skip with: Vindaloo · Sichuan hotpot · Brasato al Barolo · Bistecca alla Fiorentina · Pairing guide →
This is not a wine to lay down. Unoaked and built on freshness, it is at its best within two to three years of the harvest, while the green apple and grapefruit stay vivid and the mineral edge is taut.
Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Unoaked and built on freshness, with no ageing mandate under Toscana IGT, so not a wine to lay down.
£13.14 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
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Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumA dry, unoaked white from La Spinetta's Casanova estate at Terricciola in Tuscany, made from 100% Vermentino. Expect green apple and grapefruit fruit, white-flower aromatics and a saline, stony finish.
The grapes ferment with indigenous yeasts, then the wine rests about three months on its lees in stainless steel tanks. There is no oak, which keeps the fruit fresh and adds a light, leesy creaminess to the texture.
Its bright acidity and saline edge suit shellfish and coastal cooking: impepata di cozze, fregula ai frutti di mare, baccalà and Ligurian trofie al pesto. Serve it at 10 to 13 degrees Celsius.
It is 13% ABV. The 2025 is a fresh, early-drinking vintage, best enjoyed within two to three years of the harvest while its citrus and mineral notes are at their liveliest.
It is a Toscana IGT. Vermentino grown in inland Tuscany is bottled under the regional Toscana IGT rather than a single-village DOC, which gives the producer more freedom over style.
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