IGT Toscana
The Leuta Apostata Rosso 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 wine, together with the Apostata Bianco, are part of the "Macerated" line since they have the distinction of being macerated with the skins for a long time inside terracotta amphorae. C: intense, ruby red. N: very fruity wine with intense notes of cherry, strawberry and pomegranate and hints of black cherry, raspberry and raisins. Notable mineral notes of graphite, moss, and balsamic eucalyptus contribute to increase the sensorial definition and complexity. B: intense but extremely delicate, medium-bodied with good acidity. It has its distinction in the freshness and delicacy on the palate. Finishes with black fruit combined with an elegant almond over an evident and balanced tannin. Perfect pairing with lamb and mutton skewers.
55.00 €
CAPSULA: C/ALU 90 - ALLUMINIO / BOTTIGLIA: GL71 - VETRO / TAPPO: FOR51 - SUGHERO RACCOLTA DIFFERENZIATA: VERIFICA LE DISPOSIZIONI DEL TUO COMUNE
Description: Leuta Apostata Rosso - IGT Toscana- Varietal: Sangiovese 50% and other red varieties 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: North - ritocchino Year planted: 2008 Spacing and Plant density: 1,80 x 0.70 mt. - 7500 plants per hectare Vineyard Size - age of the vines: 2,0 ha - 12 years Cultivation and method: non certified organic Harvest method: grape selection and manual harvest in small crates from around mid September Yield per hectare and per plant:40/50 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. inside terracotta amphorae Yeast: indigenous Malolactic fermentation: done in clyver Aging: on the lees for 6 months in clyver - concrete rounded amphorae - and further 12 months in clyver Refinement in the bottle: 12 months Filtration and bottling: June - July Bottle production: 750 First harvest and year of production: 2015 - all vintages has been produced
Azienda Agricola Lagarini - Cortona (AR) - Italy - PIVA 01138070527
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