Description
Still red wine from Tuscany IGT, 13.5% ABV, produced by Cantine Leonardo da Vinci. Blend: 95% Sangiovese, 5% Colorino, 2022 vintage. A wine that celebrates Sangiovese, paying homage to the genius of Leonardo da Vinci. Maceration of the skins for approximately 12 days, fermentation at 28°C with frequent pumping over. Aged in temperature-controlled stainless steel, followed by a brief 2-4 month stint in oak barriques. The fruity notes dominate, with notes of cherry, black cherry, and red berries emerging. On the palate, it is assertive yet soft and elegant. Awarded 90 points by James Suckling and 97 points by one of Italy's most prestigious guides. Ideal with full-bodied pasta dishes with sauces and grilled meats.
Awards
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
- Start up year: 1961
- Oenologist: Riccardo Pucci
- Bottles produced: 5.000.000
- Hectares: 750
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
| Name | Leonardo da Vinci Villa da Vinci San Zio 2022 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 95% Sangiovese, 5% Colorino |
| Country | Italy |
| Region | Tuscany |
| Vendor | Cantine Leonardo da Vinci |
| Origin | The Villa Da Vinci vineyards, in Vinci (FI) |
| Climate | Altitude: 40 30 m. a.s.l. |
| Soil composition | Shell-rich Pliocene alluvial deposits. |
| Cultivation system | Primarily Guyot, but also spurred cordon, and for the oldest vineyards, Tuscan bow. |
| Harvest | 22nd-30th September. |
| Fermentation temperature | 28 °C |
| Wine making | Maceration of the skins for around 12 days. Fermentation at 28 °C, with frequent pumping over. |
| Aging | In stainless steel at a controlled temperature, followed by a brief period of 2-4 months in oak barriques. |
| Allergens | Contains sulphites |

