Cantine Leonardo da Vinci
Vitruviano Vermentino Toscana 2025
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Vermentino |
| Aging | Maturation until January/February in temperature-controlled vessels, followed by ageing for a few months in stainless steel tanks. |
- Type and origin: Still white wine from 2025 Tuscan Vermentino grapes from the Vinci vineyards
- Olfactory profile: notes of citrus, peach, melon and lime blossom, with floral and herbaceous accents
- Taste and finish: dry taste, medium body, saline freshness and a hint of flint
- Vinification in steel: gentle pressing, reduced oxygen intake, fermentation at 16–18°C
- Rating and pairings: 93/100 according to Luca Maroni; recommended with fish and shellfish dishes
Description
What kind of wine it is
Il Vitruviano Vermentino Toscana by Cantine Leonardo da Vinci is a still white wine that clearly expresses the authenticity of Vermentino. Produced in Tuscany under the Toscana designation, this wine is distinguished by its elegant balance and its dry, medium-bodied structure. On the palate, it offers a juicy and inviting drinkability, characterised by a marked sapidity and a vibrant freshness. On the nose, the fragrant bouquet reveals floral and herbaceous hints, accompanied by clear nuances of citrus, peach, melon and lime blossom. With time, it evolves, developing light mineral notes of flint, while maintaining a clean and persistent finish. Vinification takes place in stainless steel, preserving the aromatic purity of the grape variety intact.
Where it comes from
The grapes used for this Vermentino come from vineyards located in the municipalities of Vinci and surrounding areas, in Tuscany, at an altitude between forty and one hundred and thirty metres above sea level. The vines, grown predominantly using Guyot and spurred cordon systems, benefit from various exposures, mostly south-facing. The soil is characterised by Pliocene alluvial deposits, extremely rich in fossil shells. This particular geological conformation conveys its typical mineral and savoury nuance to the wine, faithfully reflecting the characteristics of the Tuscan terroir. The wine-growing area combines ideal soil and climate conditions to enhance the qualities of the grape variety.
How it is produced
The production of this white wine begins with the manual harvesting of the bunches in the first half of September, ensuring the perfect integrity of the fruit. In the cellar, vinification follows a careful approach to preserve the primary aromas of the Vermentino: soft pressing is carried out and semi-reductive techniques with a low oxygen intake are used. The must undergoes cold static settling for twenty-four hours before starting fermentation at a controlled temperature between 16 and 18°C. Subsequently, the wine matures in temperature-controlled tanks until the first months of the year, concluding its ageing with a period of rest in stainless steel vats before bottling.
History and curiosities
Vitruviano Vermentino Toscana was born from the vision of Cantine Leonardo da Vinci, a historic winery founded in Vinci in 1961 through the union of thirty estates. This winery is inspired by the agricultural legacy of the Tuscan genius, combining art, science and nature. The wine's name is a tribute to the work of the Vitruvian Man, a symbol of proportion and perfect Renaissance harmony. A strong link with the past lives on in the vineyards, whose roots delve into Pliocene soils filled with ancient fossil shells, celebrating the beautiful geological history of our beloved land.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- 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 Vitruviano Vermentino Toscana 2025 |
|---|---|
| Type | White still |
| Denomination | Toscana IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Vermentino |
| Country | Italy |
| Region | Tuscany |
| Vendor | Cantine Leonardo da Vinci |
| Story | History and curiosities Vitruviano Vermentino Toscana was born from the vision of Cantine Leonardo da Vinci, a historic winery founded in Vinci in 1961 through the union of thirty estates. This winery is inspired by the agricultural legacy of the Tuscan genius, combining art, science and nature. The wine's name is a tribute to the work of the Vitruvian Man, a symbol of proportion and perfect Renaissance harmony. A strong link with the past lives on in the vineyards, whose roots delve into Pliocene soils filled with ancient fossil shells, celebrating the beautiful geological history of our beloved land. |
| Origin | Vineyards of Vinci and the neighbouring municipalities, in Tuscany (Italy) |
| Soil composition | Pliocene alluvial deposits rich in fossil shells |
| Harvest | First half of September |
| Fermentation temperature | 16–18°C |
| Production technique | White winemaking with soft pressing and a semi-reductive technique (low oxygen input), cold static settling, temperature-controlled fermentation and ageing in stainless steel tanks |
| Wine making | Harvesting of the grapes in the first half of September; white wine vinification with crushing and soft pressing using low-oxygen techniques (semi-reductive) to preserve the aromas; clarification of the must via static cold settling for 24 hours; fermentation at a controlled temperature (16–18°C); ageing/maturation in stainless steel tanks and temperature-controlled vessels until January/February, followed by a few months in stainless steel. |
| Aging | Maturation until January/February in temperature-controlled vessels, followed by ageing for a few months in stainless steel tanks. |
| Allergens | Contains sulphites |