IGT Toscana
Leuta Apostata Bianco IGT Toscana comes from a vineyard cultivated in Cortona - Tuscany - IT. The intrinsic characteristics of the soil and the distinctive climate guarantee the production of wines of particular intensity and elegance. The vineyard, which originally was dedicated to the production of Leuta's Vin Santo, over the years has shown an affiinity for the production of Trebbiano grapes. This wine, together with the Apostata Rosso, are part of the "Macerated" line because they have the distinction of being macerated with the skins for a long time inside terracotta amphorae. C: Golden yellow. N: Influential notes of ripe apricot and yellow peach with an evident sensation of hazelnut and delicate notes of candied citrus. It finishes with excellent drinkability and frreshness and with hints of dried mallow flowers. B: Taut, elegant, complex, and refined, its delicatee tannin is its distinctiveness, which together with an excellent minerality and a slight touch of umami prolongs its persistence. Ideal pairing with structured and robust dishes, both fish and white meats, and with medium and long-aged cheeses.
CAPSULA: C/ALU 90 - ALLUMINIO / BOTTIGLIA: GL71 - VETRO / TAPPO: FOR51 - SUGHERO RACCOLTA DIFFERENZIATA: VERIFICA LE DISPOSIZIONI DEL TUO COMUNE
Description: Leuta Apostata Bianco - IGT Toscana- Varietal: Trebbiano toscano and other white varieties Wine type: Dry white wine Terroir: Cortona - Val di Chiana - Toscana - Italia Elevation: 450-475 mt. slm, mid hills Cru' and Vineyard name: Fontanelle, Pianta Alta Soil type: clay and silt Training method: single arm and spur Exposition: North - ritocchino Year planted: 2008 Spacing and Plant Density: 1,80 x 0,70 mt. - 7500 plants per hectar Vineyard Size - age of the vines: 1,00 ha - 12 yers Cultivation method and defense: certified organic Harvest method: grape selection and manual harvest in small crates during the second half of September Yield per hectare and per plant: 90 q.li/ha - 60 h.li/ha, 1,20 kg/plant Destemming and pressing: destemming Maceration: on the skin with punch down and controlled temperature Pressing: none Duration and temperature of fermentation: 25-30 days, at 22-26 degree C. inside terracotta amphorae Yeast: indigenous Malolactic fermentation: none Aging: on the lees for 5 months in new barriques and 2 additional months in stainless steel Refinement in the bottle: 6 months Filtration and bottling: May Bottle Production: 150 First harvest and year produced: 2019
Azienda Agricola Lagarini - Cortona (AR) - Italy - PIVA 01138070527
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