Description
Sangiovese Passito Uve Portate a Cesena 2022, 15% ABV, produced by Cantine Leonardo da Vinci. 100% Sangiovese. The hand-picked grapes are dried and fermented at a controlled temperature. Aged for 10-12 months in French and American oak barriques. Sensations of ripe fruit, vanilla, and spicy notes. A wine that celebrates the tradition of Romagna and the ingenuity of Leonardo da Vinci. Awarded 99/100. Ideal with horsemeat and roast potatoes.
Awards
Details
Perfume
Color
Taste
Serve at:
14 -16 °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 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 (ForlƬ-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 |

