Leuta Apostata IGT Toscana 2016

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.

50.00 €

incl. VAT

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

Technical sheet (321.16 KB)