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Tenuta San Leonardo
San Leonardo Vigneti delle Dolomiti IGT
Trentino

 

Located in the Vallagarina, an area carved out by the Adige river, Tenuta San Leonardo enjoys a temperate climate that benefits from the Ora del Garda wind. The varied microclimates of San Leonardo favor these varietals, with Cabernet Sauvignon, Carmenere and Cabernet Franc cultivated at the higher elevations and Merlot grown in the low lands of the estate. Conceived under the supervision of the acclaimed enologist Giacomo Tachis and crafted today by the renowned enologist Carlo Ferrini, this limited-production wine with aristocratic finesse has great aging potential and should be a staple of any collector’s cellar.

Tre Bicchieri Vintages: 1988, 1990, 1993, 1994, 1995, 1996, 1997, 1999, 2000, 2001, 2003, 2004, 2005, 2006, 2007


Owner: Marchesi Guerrieri Gonzaga
Website: www.sanleonardo.it
Winemaker: Carlo Ferrini
Type: Red wine
Varietals: 60% Cabernet Sauvignon, 30% Carmenère and 10% Merlot

Vineyard Location: Vallagarina
Orientation: South
Elevation: 490-650 ft above sea level
Vines Planted: 1982-2002
Trellising: Guyot and spurred cordon
Yield/Acre: 20-24 ql
Soil: Sandy to pebbly soil; loosely packed

Vinification
Hand harvested grapes are softly pressed. Maceration and fermentation, in small cement tanks, takes place on the skins for 15-18 days. The must is cold clarified, allowing the lees to settle. Each varietal is vinified and aged separately. Blending takes place after a strenous selection done barrique by barrique.

Aging Process
Early aging in small cement tanks, followed by 24 months in French barrique (new and second use). Blending takes place after a strenous selection done barrique by barrique; two years bottle refinement

Tasting Notes
Color: Intense ruby red with garnet highlights
Bouquet: Layers of bell peppers, wild berries and hints of vanilla.
Flavor: Full and impressively round with aromatics that linger on the palate
Pairings: Ideal with poultry, red meats, roasts, braises, game and aged cheeses

Alcohol Content: 13%
Residual Sugar: 1 g/L
Serving Temperature: 60°F
Production: 65,000 - 95,000 bottles