Description
Still red Romagna DOC, 14.5% ABV, produced by Cantine Leonardo da Vinci. Blend: 85% Sangiovese, 15% Syrah, 2020 vintage. A Sangiovese Superiore Riserva that celebrates the Romagna tradition, aged in French oak barriques and tonneaux. An intense ruby red tending towards garnet. Intense aromas of wild berries, followed by a fresh fragrance of iris and violet, with a sweet vanilla note. Powerful, warm, and soft tannins, with a sweet vanilla 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 1502 Sangiovese Superiore Rocca di Cesena Riserva 2020 |
|---|---|
| Type | Red still |
| Denomination | Romagna DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 85% Sangiovese, 15% Syrah |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Cantine Leonardo da Vinci |
| Origin | Towns of Castrocaro Terme, Predappio, Meldola and Bertinoro (Forlì-Cesena). |
| Climate | Altitude: 100-250 m. a.s.l. |
| Soil composition | Clay in the foothills, marly sandstone with the presence of stones towards the Apennines. |
| Cultivation system | Guyot and spurred cordon. |
| Harvest | End of September, beginning of October. |
| Fermentation temperature | 26 °C |
| Wine making | Temperature-controlled fermentation at 26°C, with the introduction of selected yeasts. |
| Aging | In medium-toasted French oak barriques and tonneaux of first and second passage. |
| Allergens | Contains sulphites |

