The Terre di San Leonardo was produced from 50% Cabernet Sauvignon, 20% Merlot, and 10% Carmènere grapes. The winemaking process included a phase of spontaneous alcoholic fermentation in small cement tanks for a period of 15/18 days with frequent pump-overs and délestage. The aging took place 80% in cement tanks and 20% in French oak barrels for several months before bottling.

TERRE DI SAN LEONARDO: TASTING NOTES

The Terre di San Leonardo presents itself with an intense ruby red color. On the nose, it offers aromas of plum and red fruits intertwined with hints of mountain herbs, undergrowth notes, and dark spices. The palate is soft and balanced, standing out for its well-polished tannic structure and an elegant finish with fruity and balsamic nuances. It pairs excellently with succulent earthy dishes featuring red meats or game. Try it with a tasty roast beef in mushroom sauce.