The Leuta Solitario di Leuta Doc Cortona comes from a vineyard cultivated in Cortona - Tuscany - IT - recovered after years of neglect. Originally planted in 1973 and abandoned in the late 1980s by the former owner due to health reasons, it was brought back to life in 2004 by Leuta. The intrinsic characteristics of the soil and the distinctiveness of the climate guarantee the production of wines of particular intensity and elegance. Additional vines were planted in 2010. C: intense and deep-ruby red with soft orange hues. N: prevailing notes of blackberry, cherry and violet flanked by elements that distinctly recall tobacco and peat. B: warm, ripe, elegant and complex. Marked notes of fruit in concert with delicately spicy notes of pepper and tobacco, which are emphasized by the distiquishable sapidity contributes to the wine's excellent persistence. Taut and lively tannins, which are at the same time ripe and velvety. Ideal in combination with grilled meat like the classic Florentine steak.
55.00 €
CAPSULA: C/ALU 90 - ALLUMINIO / BOTTIGLIA: GL71 - VETRO / TAPPO: FOR51 - SUGHERO RACCOLTA DIFFERENZIATA: VERIFICA LE DISPOSIZIONI DEL TUO COMUNE
Description: Solitario di Leuta - DOC Cortona - Varietal: Sangiovese 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 - Vigna Chiaramonte Soil type: clay and silt Training method: single arm and spur Exposition- row orientation: West - ritocchino Year planted: 1973 Spacing and Plant density: 3,00 x 1,00 mt. - 3500 plants per hectare Vineyard Size - age of the vines: 1,9 ha - 47 years Cultivation and method: certified organic Harvest method: grape selection and manual harvest in small crates from 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 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 tonneau Aging: on the lees for 6 months in tonneau and further 24 months in tonneau 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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