• Leonardo da Vinci 1502 Sangiovese Passito Uve Portate a Cesena 2022
  • Leonardo da Vinci 1502 Sangiovese Passito Uve Portate a Cesena 2022
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Emilia-Romagna Emilia-Romagna

Cantine Leonardo da Vinci

Leonardo da Vinci 1502 Sangiovese Passito Uve Portate a Cesena 2022

Red still

  • Leonardo da Vinci 1502 Sangiovese Passito Uve Portate a Cesena 2022
  • Leonardo da Vinci 1502 Sangiovese Passito Uve Portate a Cesena 2022
1 2
Show more
Emilia-Romagna Emilia-Romagna
€17,00
€17,00
List price: Indicates the price of the product before the start of the promotion
Sale Sold out
€204,00

12 bottles

€102,00

6 bottles

€51,00

3 bottles

Immediate availability
Denomination Romagna DOC
Size 0,75 l
Alcohol content 15.0% by volume
Area Emilia-Romagna (Italy)
Grape varieties 100% Sangiovese
Aging 10-12 months in French and American oak barriques.
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Description

The intuitions of Leonardo Da Vinci always came out of acute observation. In 1502, in Cesena, among the secrets of Romagna, his curiosity was piqued by some grapes hung up to dry with an ingenious system. Today, those same grapes, identical in origin and concentration technique, are the foundation of the exceptional richness of this wine.

Awards

  • 2022

    99

    /100

    One of the most prestigious wine guides in Italy.

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Perfume

Perfume

Notes of ripe fruit in the opening, which then turns into a pleasingly sweet vanilla, before finishing with notes of spice and tobacco.

Color

Color

Deep red tending ruby.

Taste

Taste

Its acidity, combined with the softness of the tannins, which are rounded out by the ageing process in wood, brings out the ripe fruit flavours of this wine. This aspect of the finish favours persistence when tasting.

Serve at:

14 -16 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Producer
Cantine Leonardo da Vinci
From this winery
  • Start up year: 1961
  • Oenologist: Riccardo Pucci
  • Bottles produced: 5.000.000
  • Hectares: 600
Cantine Leonardo da Vinci was established in 1961 upon the initiative of the owners of 30 farms who decided to join forces to tackle the problems brought about by the breakdown of the crop-sharing system. This co-operative gathered its first harvest in 1965, followed by production of the wine and its sale by the barrel. In 1971, the direct marketing of two bottled products began: a white, Collebello, and the Leonardo Chianti. This red is still part of the range of wines produced today. In the following years, encouraged by its success, Cantine Leonardo da Vinci decided to broaden the range of wines, focusing its attention on bottled products in general and on quality wines in particular.

The original headquarters, restructured and enlarged, are still the operative centre today. The winery is situated in the borough of Vinci, just 5 kilometres from the birthplace of the world famous artist and inventor Leonardo.

The co-operative takes its name from the great man, paying homage to the mind of the man who was universally recognised as a genius and to emphasise its deep-rooted bond with the territory, the same bond which Leonardo felt and whose surname is specifically associated with the village where he was born on 15 April 1452.

Today, Cantine Leonardo da Vinci is a pioneering co-operative, innovative and modern, which relies on the work and grape production of its 160 members. Read more
Production area: Tuscany
Tuscany
Cantine Leonardo da Vinci

It pairs well with read meats and baked potatoes.

Meat
Game
Cheese
Pork

Name Leonardo da Vinci 1502 Sangiovese Passito Uve Portate a Cesena 2022
Type Red still
Denomination Romagna DOC
Vintage 2022
Size 0,75 l
Alcohol content 15.0% by volume
Grape varieties 100% Sangiovese
Country Italy
Region Emilia-Romagna
Vendor Cantine Leonardo da Vinci
Origin Towns of Castrocaro Terme, Predappio and Bertinoro (Forlì-Cesena).
Climate Altitude: 250-350 m. a.s.l.
Soil composition Clayey in Predappio, marly sandstone with the presence of stones from Bertinoro to Castrocaro.
Cultivation system Guyot and spurred cordon.
Harvest The Sangiovese grapes designated for drying are picked by hand and put into crates, around the middle of September, after careful selection and quality checks.
Fermentation temperature 26 °C
Wine making The temperature, humidity, ventilation and loss of weight in the grapes is constantly monitored during the drying process. This is followed by temperature-controlled fermentation at 26°C with the introduction of selected yeasts.
Aging 10 2 months in French and American oak barriques.
Allergens Contains sulphites