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Features
Producer
Tenuta San Leonardo
Vintage
2019
Size
75cl
Ingredients
50% Cabernet Sauvignon, 40% Merlot, 10% Carmenère
Region
Trentino-Alto Adige
Country
Italy
Production
Vegetarian & Vegan
Alcohol
13%
Type of drink
Red Wine

Terre di San Leonardo, Tenuta San Leonardo

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Immediately approachable, this Bordeaux blend melds ripe plum and black cherry fruit flavours with dried herbs and a hint of spice. Silky tannins complement the medium-weight palate whilst the freshness lifts the finish.

Features
Producer
Tenuta San Leonardo
Vintage
2019
Size
75cl
Ingredients
50% Cabernet Sauvignon, 40% Merlot, 10% Carmenère
Region
Trentino-Alto Adige
Country
Italy
Production
Vegetarian & Vegan
Alcohol
13%
Type of drink
Red Wine
Alcohol is not for sale to people under the age of 18. For the facts about alcohol visit drinkaware.co.uk. A signature will be required on delivery. See Details

Producer

Tenuta San Leonardo in Trentino has been home to the Guerrieri Gonzaga family for over three centuries, but it is only since the second half of the twentieth century, when Marchese Carlo took over, that this estate began to take wine production seriously. Following a spell spent working at Tenuta San Guido with Mario Incisa della Rocchetta, creator of Sassicaia, he was inspired to see if the clay-limestone soils of his family estate could yield similar results to those achieved by his mentor. In 1978 the first Cabernet Sauvignon vines joined the Merlot and Carmenere that had long been planted and in 1982 the first vintage of the flagship San Leonardo was produced, rapidly taking its place in the pantheon of Italy’s greatest wines.

Vineyard

Merlot is planted in pebble-rich soils that were once the bed of a tributary of the Adige river, while Cabernet Sauvignon and the old vineyards of Carmenère are planted in predominantly sandy soils. All are well-drained and low-fertility. The vines are between five and twenty-five years old on average.

Winery

Following gentle crushing, the grapes were passed to concrete vats where they underwent fermentation using wild yeast. Fermentation lasted for over fifteen days, with frequent pump-overs and délestages. The wine underwent malolactic fermentation in vat, before twenty percent ofthe wine was passed to French oak barrels for a minimum of six months.

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