IGT Toscana
Leuta Nautilus IGT Toscana Doc Cortona 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. In creating this wine, the best barrels of Merlot, Cabernet Franc, Syrah and Sangiovese have been selected in order to express the potential of the estate. C: intense, deep-ruby red. N: very complex and intense, fruity with blackberries and blueberries with a delicate touch of cherry, flanked by a slightly sweet note of oak combined with sensations of tobacco and peat. B: wine with excellent body, elegant and complex with an enveloping sensation of ripe fruit, excellent balance between fruit and minerality. Highlights are blackcurrant and cherry which interact well with a mineral note that recalls graphite to give the wine a savory sensation and a long finish of toasted almonds and extremely velvety tannins. Ideal in combination with complex dishes with a long cooking time.
65.00 €
CAPSULA: C/ALU 90 - ALLUMINIO / BOTTIGLIA: GL71 - VETRO / TAPPO: FOR51 - SUGHERO RACCOLTA DIFFERENZIATA: VERIFICA LE DISPOSIZIONI DEL TUO COMUNE
Description: Leuta Nautilus - IGT Toscana - Varietal: Merlot, Cabernet Frac, Syrah, Sangiovee in variable percentages 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: South and West - ritocchino Year planted: 1973 - 2000 - 2001 - 2006 Spacing and Plant density: 3,00 x 1,00 mt. - 3500 plants per hectare, 1,80 x 0.70 mt. - 7500 plants per hectare Vineyard Size - age of the vines: 1,9 ha - 47 years, 4,0 ha from 14 to 20 years Cultivation and method: non certified organic Harvest method: grape selection and manual harvest in small crates around mid September Yield per hectare and per plant: 40 q.li/ha - 32 h.li/ha, 1,2 kg/plant Destemming and crushing: destemming and light crushing Maceration: pumpovers and delestages 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 tonneau Aging: on the lees for 6 months in new barrique and further 12 months in new barriques Refinement in the bottle: 12 months Filtration and bottling: June - July Bottle production: 1200 First harvest and year of production: 2010 - all vintages has been produced
Azienda Agricola Lagarini - Cortona (AR) - Italy - PIVA 01138070527
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