Description
Still white wine from Rubicone IGT, 12% ABV, produced by Cantine Leonardo da Vinci. 2024 vintage, 0.75L bottle. A Pinot Grigio that celebrates art and history, with a label that pays homage to the genius of Leonardo. Cantine Leonardo da Vinci was founded in 1961 by the owners of thirty farms who decided to join together to address the problems that arose following the disintegration of the sharecropping system. The nose offers notes of broom flowers, jasmine, and a fresh, herbaceous undertone. The pleasant, delicate, pale straw yellow color reflects the varietal's typical characteristics. Excellent balance between flavor and aroma is enhanced by pleasant mineral notes on the finish.
Details
Perfume
Color
Taste
Serve at:
08 - 10 °C.
Longevity:
03 - 05 years
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 Capolavori Pinot Grigio Dama Ermellino 2024 |
|---|---|
| Type | White still |
| Denomination | Rubicone IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Pinot Grigio |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Cantine Leonardo da Vinci |
| Origin | Towns of Bertinoro, Faenza, Brisighella (Provinces of Ravenna and Forlì-Cesena) |
| Climate | Altitude: 100 50 m. a.s.l. |
| Soil composition | Medium-textured clay, slightly chalky, with gypsum veins in the Faenza area. |
| Cultivation system | Spurred cordon and Guyot. |
| Harvest | From early to mid-September. |
| Fermentation temperature | At max. 13 °C. |
| Wine making | Cold in stainless steel vats with a maximum temperature of 13°C with selected yeasts. |
| Aging | Bâtonnage for 2 months on fine lees. |
| Allergens | Contains sulphites |

