Grape Varieties
85% Sangiovese. 10% Merlot. 5% other red grapes
Winery
The Da Vinci wines are produced at Cantine Leonardo and are a step up in quality and price on the Leonardo Chianti and Riserva. Alberto Antonini has worked hard with Leonardo's viticulturists to develop a style of Chianti that builds on the freshness and vibrancy characterising Leonardo. This has resulted in deeper coloured and richer wines, thanks in part to the oak used in the maturation process, which stand out against their peers.
Winemaker
Ricardo Pucci
Viticulture
The vineyards are situated on hillside slopes in the Chianti zone. The vineyard rows lie perpendicular to the steepest part of the slope where possible and face south to guarantee more sunshine during the day. Soils here were formed by centuries of accumulated silt and clay sandstone with marl , splintered shale, being the primary component. They are deep and permeable and therefore reasonably good at retaining water.
Winemaking & Maturation
The grapes were crushed and then fermented in temperature controlled stainless steel tanks at around 28°C. During fermentation, frequent daily pumpovers took place, encouraging good extraction of colour and tannin. Fermentation lasted approximately 8 days followed by a brief period of oak ageing for part of the wine. This lasted 6 months and took place in a mix of new and one year old oak barrels.
Tasting Note
Bright, ruby red in colour with perfumes of cherries and fresh red berry fruit on the nose. On the palate it is ripe and lively, with spiced berry fruit characters and a rounded supporting structure. Tannins are soft and ripe, with a hint of spice from the judicious oak ageing.
