Grape Varieties
100% Sangiovese
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 the must 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 12-14 days. The wine aged in new French oak (Allier and Cher) and one year old barrels for a year followed by three months in bottle.
Tasting Note
Deep garnet in colour with perfumes of vanilla, spice and violets on the nose. On the palate the fruit character is intense and autumnal, with flavours of dark plums and blackberries. The spicy oak character is well-integrated with the ripe but restrained fruit and rounded tannins.
