Grape Varieties
95% Sangiovese. 5% Colorino
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
2007 was characterised by a warm, dry winter and spring which encouraged an early start to the growing season. Very dry weather was mitigated by rain in June and a normal summer/autumn. Wines are powerful but still well-balanced as a result. The grapes were crushed and then fermented in temperature controlled stainless steel tanks at around 28°C. Maceration on the skins took place during fermentation, together with frequent daily pumpovers to encourage good extraction of colour and tannin. Fermentation lasted approximately 10-12 days. The wine was aged in new French oak (Allier and Cher) and one year old barrels.
Tasting Note
Good depth of ruby colour and a lovely, forward fragrance of fresh plums and warm, spicy blackberries. On the palate, the 2007 Chianti Classico is full-bodied with soft supple tannins, chunky ripe fruit and a touch of cinnamon from the oak ageing.
