Description
Still red wine from Chianti DOCG, 13.5% ABV, produced by Cantine Leonardo da Vinci. Blend: 85% Sangiovese, 10% Merlot. 0.75L bottle, 2021 vintage. A Chianti that celebrates art and history, inspired by Leonardo da Vinci's "Virgin of the Rocks." The ripe grapes were left on the skins for approximately 10-12 days. Fermentation took place at a controlled temperature of 27-28°C. Aged in French and American oak barrels for 10 months. It has fruity and spicy aromas of cherry, vanilla, and cinnamon. Purple red in color with intense hues. On the palate, it confirms the aromas, enriched by soft tannins that anticipate a long finish.
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 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 Capolavori Chianti Vergine delle Rocce 2021 |
|---|---|
| Type | Red still |
| Denomination | Chianti DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 85% Sangiovese, 10% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Cantine Leonardo da Vinci |
| Origin | Vinci (Florence). |
| Fermentation temperature | 27-28 °C |
| Fermentation | 10 days. |
| Wine making | The ripe grapes were left on the skins for about 10 2 days. Fermentation took place at a controlled temperature of 27-28°C. Short but frequent pumping-over was carried out, and the bleeding-off technique was used to increase the noble polyphenolic richness. After taking off the skins, the wine was stored in steel to complete malolactic fermentation. |
| Aging | In French and American oak barrels for 10 months. |
| Allergens | Contains sulphites |

