The Spinzo Valley farm, home farm f.lli Rabino, has ancient origins. In fact appears to be how well the existing property of the Visconti until 1700. Then the company was acquired by the Savoy family and run directly up to the beginning of 1900. In 1907, the Rabin family has bought a part from which came the current business reality. The estate of Valle Spinzo in Santa Vittoria d’Alba, where there is the production and aging wine is supported by another fact located in the nearby municipality of Monticello d’Alba, La Cascinetta, home to the guest quarters of the company . The company is a family business, Thomas Rabin is the founder with his wife Mary, now Andrea Rabino, winemaker, following the work with his wife Annalisa.

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The phylloxera one of the aphids (Latin Dactylosphaera vitifolii) and is the most dangerous of all vine pests. Therefore, the pest is also known as Phylloxera vastatrix (devastating or destructive louse) refers.

• This pest lives temporarily in the ground and sucks on the vine roots
• The first leads to weak growth, then the death of the vines
• American vines are resistant to the phylloxera infestation, so since the phylloxera disaster in Europe, all vines grafted on roots of American vines.

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It is a disease that occurs mainly in northern areas. It is a fungus that exclusively affects the leaves and thus weakens the vine.

A fight is only in the Rotbrennerlagen or at Infestation in the previous year is required. The first treatment is According to the warning service. Where no prognosis for Available, is the first treatment in the 4 leaf stage carry out.
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No sooner are the first winter buds swelled and the first shoots sprouted, already the pests are at work. Most pests have the ability to survive in winter because their burrows in wood or in soil.

Once they are awake, they start to eat and multiply. The wine should now be on guard and have the necessary spray on hand.
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The winemaker begins in the winter pruning. Here the old fruit tails are cut off. By nature, the vine is a liana plant that climbs on the trunks and spreading its shoots over the treetops. Such driving wild vines get only low yields and small, sour grapes. To obtain economically sufficient yields of good quality one must bring the vines through the incision into a cultural form, which also technically good work opportunities. By pruning is achieved that allows many sticks planted side by side, the number of good-quality grapes produce. Similarly, the cut is achieved by an early fertility of the vines, regular income and a relatively long lifetime.
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We distinguish essentially the pile education and the education of wire frames.

The pile is one of the oldest educational Erzeihungsarten. It was customary in ancient Greece – since the
First Century, there is also the education pile on the Mosel. The vine is on a stake, the fruit are bent rods (heart-) bound form. It requires a lot of pruning, hindering the mechanic-tion. today almost exclusively on steep slopes usual.
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Too much rain and lack of sunlight encourage juice formation. The grapes are mature but not fully, the sugar content is low and the wrong kind of acid (malic acid) is high.

The result is often insufficient degree of alcohol and a pale color in red wine. The wine is thin, sour, with no balance and short-lived.
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Too much sun and too little rain reduce the amount of grape juice tanning, the grape skin and produce very much dye and tannin.

In some northern areas can shrink the skins at the end of the maturity period and burst, which promotes formation of unwanted bacteria. The first fermentation can be controlled only with difficulty, you risk spoilage.

Come as a result of full-color, alcohol and tannin, heavy, rough and hard reds about. For white wines lack acidity, and as a result they work hard, flat and limp, with no grace and little bouquet.
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Microclimate is affected by the location of the vineyards in a wine district. These micro-climatic variations such as sunny slopes, frost pockets, fog zones Föhngegenden, heat intensity due to water and so close to taking a direct impact on the quality level of a wine and lead to differences from vineyard to vineyard.
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As a wine refrigerator is defined as a special refrigerator for wine bottles can be heated properly in the different wines. Since not everyone has its own wine cellar, is the use of such a wine refrigerator a meaningful opportunity to offer good wine good storage conditions, so the wine has its pleasure at the perfect temperature. By artificially air-conditioned environment, this can actually happen for each wine, as may be set at this particular refrigerator temperatures of 5 degrees to 19 degrees Celsius.
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