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Sant'Antimo Rosso DOC 2015

Sant'Antimo Rosso DOC 2015.
91

JS

Biologico
Da Regalare
Vino premiato
Fattoria La Lecciaia
Vintage: 2015
Location: Tuscany, Montalcino (SI)
28
£ 18.00 £ 13.50 -25%
Format 0.75 l. (£ 18.00/lt.)
cod. S3227
Full, intense red

What: Sangiovese, Merlot and Cabernet Sauvignon in equal parts
Why: For those who love wines with character
Perfect with: Ragout and stuffed pasta

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
AWARDED AWARDED
Sant'Antimo Rosso DOC 2015
Fattoria La Lecciaia
Vintage: 2015
Location: Tuscany, Montalcino (SI)

91

James Suckling


£ 18.00 £ 13.50 -25%
Format 0.75 l. (£ 18.00/lt.)
cod. S3227
Full, intense red

What: Sangiovese, Merlot and Cabernet Sauvignon in equal parts
Why: For those who love wines with character
Perfect with: Ragout and stuffed pasta

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Sant'Antimo Rosso DOC 2015 - Fattoria La Lecciaia

Those who love Sangiovese know that this grape variety, so generous and rich, can fill the role of both protagonist and co-protagonist, sharing the stage with other varieties of the same calibre. As in this Rosso Sant'Antimo DOC, proposed by La Lecciaia. Here, in fact, Sangiovese coexists, well we might say, with Cabernet Sauvignon and Merlot in equal parts. The harvest takes place between the months of September and October, strictly by hand. And having reached perfect ripeness, the grapes are taken to the cellar to be quickly transformed. Processing begins with a phase of maceration of the skins in steel vats at a controlled temperature for 15/20 days, during which frequent pumping over is planned to favour the extraction of colour and tannins. The duration of this phase may vary depending on the vintage. Then, after the fermentation, we proceed with the long maturation, partly in Slavonian oak barrels and partly in barriques. Ruby red in colour, the nose is dominated by fruity notes, with delicate hints of wood and toast. In the mouth it is full and intense, with a pleasant tannic sensation, well integrated with all the other components of the wine.

La Lecciaia is a young but proud farm that operates in full respect of the ancient traditions of Brunello di Montalcino. It is located in the locality of Vallafrico, on the border of the oldest and most prestigious Ilcinesi farms. The particular geographic position, the structure of the soil and the goodness of the microclimate, are the ingredients that convinced Mauro Pacini to buy the estate in 1983, immediately equipping himself with the most advanced winemaking techniques. The estate covers 60 hectares and includes woods and olive groves, as well as 15 hectares of vineyards, more than half of which are registered for the production of Brunello. In recent years the Pacini family has launched an ambitious plan for viticultural development, focused on the enhancement and diversification of the typicality of its Sangiovese terroirs, launching a plan of micro-zoning and reasoned particularization. So the old worthy vines are identified and processed separately. Where it was necessary to replant new vines, different clones of Sangiovese were chosen. To date, therefore, about 10 clones are grown. And each of these contributes (or will contribute) to the complexity of the wines of Lecciaia. But the projects don't end there. Mauro Pacini and his team are in perpetual motion. There's no shortage of ideas. Too bad that even in Montalcino there are only 24 hours in the day.

Technical Data Sheet
CHARACTERISTICS
  • TypeDry Still Red Wine DOC
  • Location Tuscany
  • Grapes 1/3 Sangiovese, 1/3 Cabernet Sauvignon, 1/3 Merlot
  • Sensations Ruby red, the nose is dominated by fruity notes with delicate hints of toasted wood. Full and intense on the palate, with a deep and pleasantly persistent tannic note.
  • Vinification Manual harvesting and fermentation in stainless steel vats at controlled temperature (max 28?). Extraction process conducted by means of pumping over, variable maceration times, modulated according to the sensory results obtained. Matured for a minimum of 18 months in Slavonian oak barrels and barriques
  • Alcoholic strength 14% vol
  • Allergens Contains sulphites
TASTING RECOMMENDATIONS
  • Tips Store in a cool place, away from light, bottle lying down. Refrigerate no more than 24 hours before serving. Open 5 minutes before serving
  • Serving temperature 16 °C
  • GlassBordeaux
  • When to drink it Ready for consumption
  • Pairing Fish menu, Meat menu
VINEYARD
  • Terrain Sandy and clayey
  • Exposure and altitude South
  • Breeding method Spurred cordon
  • Planting density 5000
Awarded
  • James Suckling 91

    Aromas and flavors of dark fruits, rose stems and hints of fresh bay leaves. Palate shows similar flavors. Full body, plenty of fruit and a fresh finish. A blend of sangiovese, cabernet sauvignon and merlot. Drink now

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