Solitario di Leuta Sangiovese DOC Cortona 2019

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 €

incl. VAT

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

Technical sheet (274.56 KB)
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