• Leonardo da Vinci Capolavori Amarone della Valpolicella Classico Bacco di Leonardo 2014
  • Leonardo da Vinci Capolavori Amarone della Valpolicella Classico Bacco di Leonardo 2014
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Cantine Leonardo da Vinci Veneto

Cantine Leonardo da Vinci

Leonardo da Vinci Capolavori Amarone della Valpolicella Classico Bacco di Leonardo 2014

Red still

  • Leonardo da Vinci Capolavori Amarone della Valpolicella Classico Bacco di Leonardo 2014
  • Leonardo da Vinci Capolavori Amarone della Valpolicella Classico Bacco di Leonardo 2014
1 2
Show more
Cantine Leonardo da Vinci Veneto
HKD375.00
HKD375.00
Sale Sold out
Last 1 bottles remaining
Denomination Amarone della Valpolicella DOCG
Size 0,75 l
Alcohol content 15.0% by volume
Area Veneto (Italy)
Grape varieties 45% Corvina, 30% Corvinone, 25% Rondinella
Aging At least 18 months in barrels and French and Slavonian oak barriques, and finally another 6-8 months of bottle-ageing before the wine is released on the market.
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Description

Bacchus embodies humankind’s love of wine, nature and grapes. This sumptuous masterpiece of Italian oenology is a reflection of the superb quality of Leonardo’s work.

Details

Profumo

Perfume

A round, harmonious and full-bodied wine, warm but well-balanced, despite its high alcohol content.

Colore

Color

A bright and intense crimson colour with very subtle amber shades.

Gusto

Taste

Ethereal, intense and lingering aromas on the nose, with prominent ripe cherry and plum hints, which are perfectly harmonised with notes of vanilla, chocolate, spices and coffee, due to wood-ageing and bottle maturation.

Serve at:

16 - 18 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

Meat
Cheese
Matured cheese
Pork

Producer
Cantine Leonardo da Vinci
From this winery
  • Start up year: 1961
  • Oenologist: Riccardo Pucci
  • Bottles produced: 5.000.000
  • Hectares: 750
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

Name Leonardo da Vinci Capolavori Amarone della Valpolicella Classico Bacco di Leonardo 2014
Type Red still
Denomination Amarone della Valpolicella DOCG
Vintage 2014
Size 0,75 l
Alcohol content 15.0% by volume
Grape varieties 45% Corvina, 30% Corvinone, 25% Rondinella
Country Italy
Region Veneto
Vendor Cantine Leonardo da Vinci
Origin Hills of the classic zone in the towns of S. Ambrogio, Fumane, San Pietro in Cariano, Marano and Negrar (VR).
Harvest The grapes are picked exclusively by hand in 5.5 kg crates, selecting the best and loosest bunches, starting from mid-September to the first week of October. The grapes are left to dry in a temperature-controlled fruit warehouse with air circulation for at least 90 days.
Wine making Crushing and controlled temperature fermentation take place at no more than 25°C from mid-December with skin maceration for 20-25 days while malolactic fermentation is performed at the same time.
Aging At least 18 months in barrels and French and Slavonian oak barriques, and finally another 6-8 months of bottle-ageing before the wine is released on the market.
Allergens Contains sulphites