This wine is made from pure Sangiovese grapes which are fermented with the skins at a controller temperature. They are harvested late when phenolic maturity has been reached.
Oenologist: Fabio Signorini
Production area: Central Western Tuscany, the hills of Vinci (Leonardo’s town)
Ground: Of sedimentary origin, sands with layers of clay/sand
Altitude: From 90 to 150 meters above sea level.
Species: 100% Sangiovese
Planting distance: 250×0.80
Type of farming: Runner system, 25000 shoots per hectare
Harvest: This is done by hand from 25th September to 5th October.
Wine making method: The grapes are macerated in cement vats at a temperature between 28°-30° C, for a period of 15-21 days, selected yeasts are used for fermentation with varying character. When the malo/lactic fermentation is completed the wine is then processed until April with fine dregs in micro-oxygenation.
Sale: 4-5 months after bottling
Visual appearance: Bright ruby red with strong shades of intense purple. Considerable presence of legs, which denotes a good alcohol content.
Olfactory characteristics: Fresh red fruit, plums accompanied by a strong hint of cherry which gives over to strawberry in the finish the aroma is intense and persistent.
Taste: Dry, warm soft. A pleasant, well-balanced wine without any aggressive notes.
Accompaniments: Hors d’oeuvres, first courses, red and white meats.