IGT Toscana
Leuta 2,618 Cabernet Franc IGT Toscana comes from a vineyard cultivated in Cortona - Tuscany - IT -. The intrinsic characteristics of the soil and the distinctiveness of the climate guarantee the production of wines of particular intensity and elegance. This is the first vineyard in the Cortona area dedicated exclusively to Cabernet Franc, a varietal that over the years has demonstrated remarkable results in this terroir. New vineyards were planted in 2018, 2019, and 2020. C: brilliant ruby red N: Prevalent balsamic notes, sage, and chocolate in concert with spicy sensations that recall tobacco and dried fig. Delicate perception of green pepper and remarkable fruit intensity of wild berries and cherries. B: intense and full-bodied, dense, with a harmonious balance of fruit/wood. Extremely velvety tannins and superb persistence with a finish of walnut and toasted almonds. Ideal in combination with game meats.
60.50 €
CAPSULA: C/ALU 90 - ALLUMINIO / BOTTIGLIA: GL71 - VETRO / TAPPO: FOR51 - SUGHERO RACCOLTA DIFFERENZIATA: VERIFICA LE DISPOSIZIONI DEL TUO COMUNE
Description: Leuta 2,618 Cabernet Franc - IGT Toscana - Varietal: Cabernet Franc 100% Wine type: Dry Red Wine Terroir: Cortona - Val di Chiana - Toscana - Italia Elevation: 315-325 mt. slm, mid hills Cru' and Vineyard name: San Lorenzo, Tenuta Leuta Soil type: clay and silt Training method: single arm and spur Exposition- row orientation: West and South - ritocchino Year planted: 2002 Spacing and Plant density: 1,80 x 0,70 mt. - 7500 plants per hectare Vineyard Size - age of the vines: 1,1 ha - 16 years Cultivation and method: certified organic Harvest method: grape selection and manual harvest in small crates from the end of Semptember to beginning of October Yield per hectare and per plant: 70 q.li/ha - 50 h.li/ha, 0,9 kg/plant Destemming and crushing: destemming and light crushing Maceration: pumpovers and delestges at controlled temperature Pressing: none Duration and temperature of fermentation: 25-30 gg. between 24 and 27 degrees C. in stainless steel Yeast: indigenous Malolactic fermentation: done in barriques Aging: on the lees for 6 months in barriques and another 12 months in barriques Refinement in the bottle: 12 months Filtration and bottling: June - July Bottle production: 4000 First harvest and year of production: 2007 - all vintages has been produced
Azienda Agricola Lagarini - Cortona (AR) - Italy - PIVA 01138070527
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