Terre di San Leonardo

Vine Type

The result of meticoulous assemblage of Tenuta's grapes

Age of vine

from 5 to 25 anni

Yield fpr hectare

70-80 quintals/hectare.

Harvest period

The grapes are picked when perfectly ripe during the month of October.

Winemaking procedure

grapes are destemmed and soft-crushed, with minimal use of sulphur dioxide. The juice ferments and macerates on the skins for a long period of time, during wich the cap is punched down daily. The must is cold-clarified by allowing the lees to settle

Maturation

80% aged for 18 months in big Slavonian oak barrels and the remaining 20% in French barriques for at least 6 month.

Bottle Ageing

For at least six months before release onto the market.

Alcohol

12,5%-13%

Sensory Analysis

Brillant ruby red, with attractive depth and decent lenght. The aromas are alchol and fruit-rich when the wine is young, later mellowing with bottle age into ripe plum fruit layered over a faintly grassy background note. Dry, soft and well-balanced on the palate, it reveal a pleasing bitterish twist in the finish. good aromatic length.

Food matches

A classic food wine with rice and pasta in tomato or meat sauces, and filled pasta, as well as grilled meats, poultry, white meats and soft cheeses.

Serving temperature

16°C

Cellar lifespan

More than 5 years.

Formats

0,750 l