Located in the town of Treiso lies the smallest of La Spinetta’s vineyards, with a mere three hectares. Valeirano is one of the most important crus, with vines aged 55 years old on average at an elevation of 380m. Soils are clayey limestone marl, of marine origin, with some sand. The fruit undergoes maceration and alcoholic fermentation in temperature-controlled vats for an average period of 16 days. Malolactic conversion takes place in French oak barrels, in which 30% are new and the remaining used (2nd passage), followed by 20 months of aging. It is then bottle-aged for about eight months. The wine is light ruby red in colour and the nose has hints of pink grapefruit, eucalyptus and white pepper. It has a rich and structured palate, with light notes of balsamic and spice. A broad and persistent finish, with well-structured, soft tannins.