Chianti "Antiche Vie" 2016
Leonardo’s traditional approach brings this Chianti that is blended without using any international varieties. Only traditional, native varieties such as Canaiolo, Colorino, Ciliegiolo and Malvasia Nera are added to Sangiovese. This is the only wine that does not mature in oak, just like tradition dictates. Ageing in bottle is for about one year. Grape variety: Sangiovese 70%, Colorino, Canaiolo, Malvasia Nera 30%. Age of vines: not available at the moment. Density: 5,000 vines per hectare. Pairing: pastas, white meat, non-aged cheese, cold cuts, fish. Colour: lively ruby. Nose: rich, flowery, ripe dark cherries. Palate: round, firm body, pleasant acidity, lingering finish. |
Reciso 2013
Reciso is without doubt Leonardo's most representative wine, a Sangiovese cru first produced in 1995, after a lengthy selection process in his family’s oldest vineyards. Today, Reciso is produced in very limited quantities, sourced from six small ridge-top parcels that total three hectares, laid out evenly with southeast and southwest exposures. In addition to their elevations and exposures, the vineyards are selected for the complexity of their soils, characterised by a strong mineral component and by the prominence of white clay, in addition to fossil seashells that constitute the basic matrix of that terroir. Fermentation is carried out in lined cement vats at 27-30°C using only indigenous yeasts, and the maceration on the skins lasts for 5 weeks in completely full vats. Maturation, is carried out in 10-hl Slavonian oak barrels and 550-litre French oak tonneaux. It begins in late spring and lasts 18-24 months. The wine then ages in the bottle 15-18 months before being released. Grape variety: Sangiovese 100%. Age of vines: 30% are 48 years old, 30% are 28 years old. Density: 7,000 vines per hectare. Pairing: stewed meat, long-aged cheese. Colour: very deep garnet. Nose: complex, aromas of blackberry, leather, roasted coffee. Palate: dry and lean, with silky tannins and notes of dark chocolate on the finish. |
Chianti Riserva "Pietro Beconcini" 2013
This is yet another wine of the Tuscan tradition and Leonardo's family heritage in particular. His grandfather and father grew their reputation as winemakers with the Chianti Riserva. Again, as with the Chianti, no international grape varieties are used. This wine matures one year in Slavonian oak barrels and then ages for 30 months in bottle before being released. Grape variety: Sangiovese 85%, Canaiolo 15%. Age of vines: not available at the moment. Density: 5,000 vines per hectare. Pairing: grilled meat, long-aged cheese. Colour: deep ruby with purple edges. Nose: rich, berry fruits and a hint of vanilla. Palate: velvety texture with expressive tannins. |
Tempranillo Toscana "IXE" 2014
The name "IXE" was inspired by the Tuscan dialectal pronunciation of the letter "X" which was used to identify the Tempranillo vines before the varietal was identified through DNA testing. Simple and natural vineyard practices which are then reflected in the cellar work too, bring this well balanced and genuine wine. "IXE" matures for 14-15 months in French and American oak barrels, previously used to produce its bigger brother, "Vigna Alle Nicchie". After bottling, the wine ages for 12 more months before being released. Grape variety: Tempranillo Toscana 100%. Age of vines: 50% are 19 years old, 50% are 14 years old. Density: 7,000 vines per hectare. Pairing: game, braised meat, grilled meat, aged cheese. Colour: red with violet and blue highlights. Nose: floral and fruit fragrances, intense minerality and savoury hints. Palate: very smooth, medium complexity and acidity. |
Tempranillo Toscana "Vigna Alle Nicchie" 2011
"Vigna Alle Nicchie" is a tiny vineyard that sits right on a bed of fossil seashells (called "nicchie" in Tuscan dialect) and production is limited to only 3,000 bottles. Using 5 kg crates, the grapes are normally harvested during the first week of September and dried until the end of October, decreasing their weight by 25%. Fermentation, which can last as long as 10 days, is carried out in lined cements vats, with a high percentage of skins and seeds. Maceration lasts for at least 6 weeks and the malolactic fermentation begins either in the presence of the skins or after the first racking. Maturation starts in the Spring of the following year with 12 months in new barrels (70% French oak, 30% American oak). After one year, the wines from the various barrels are blended and returned to their barrels to age an additional 12 months. After 2 years in oak, the wine is bottled and further aged until the fourth year after its harvest. Grape variety: Tempranillo Toscana 100%. Age of vines: over a century old. Density: 4,000 vines per hectare. Pairing: game, braised meat, grilled meat, aged cheese. Colour: deep dark red with violet highlights. Nose: floral and fruit fragrances, liquorice, coffee, cocoa, leather, cream hints. Palate: concentrated, silky, elegant. Sweet tannins emerge with ageing. Long finish. |