San Leonardo
Vette di San Leonardo 2025
| Denomination | IGT Vigneti delle Dolomiti |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Sauvignon |
| Aging | Aged on lees for 5 months with regular batonnage in stainless steel. |
Description
Vette was first produced in the 2011 vintage from the desire to create a white wine with significant minerality and harmony. Varieties of Sauvignon Blanc were selected to produce a fresh wine that offers floral notes. The name is a tribute to the peaks of the imposing Trentine mountains visible from the vineyards where this wine is born.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 1724
- Oenologist: Carlo Ferrini
- Bottles produced: 350.000
- Hectares: 45
The tenuta remains an antique world, in which winemaking practices, still uncompromisingly artisanal, yield wines that are true gems of Italy’s wine tradition, marked by freshness, harmony, and an innate elegance. Read more
| Name | Tenuta San Leonardo Sauvignon Blanc Vette di San Leonardo 2025 |
|---|---|
| Type | White still |
| Denomination | Vigneti delle Dolomiti IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | San Leonardo |
| Origin | The vines that produce Vette di San Leonardo are located in the Cembra Valley and on the hills of Pressano, Sorni, and Trento |
| Climate | Altitude: 200-650 meters above sea level. Exposure: Pressano and Cembra area: South-West; Trento-Meano area: North-West. |
| Soil composition | Porphyritic-volcanic of various origins, red marls in the Pressano area, sandy loam in the Cembra Valley and medium-loam in the other areas, all originating from morainic sediments. |
| Cultivation system | Simple Trentino pergola |
| Plants per hectare | 4,000 |
| Yield per hectare | 90 00 q. |
| Wine making | Vinification in stainless steel with brief cold maceration, followed by fermentation at low temperatures for about 20 days. |
| Aging | Aged on lees for 5 months with regular batonnage in stainless steel. |
| Allergens | Contains sulphites |