Grape blend: Sangiovese, Merlot, Cabernet Sauvignon, Syrah
Aged: 12 months, part in oak casks, part in Tonneaux and Barriques
Alcohol content: 13.5% vol
Acidity: 5.3 g/l
Residual sugars: 0.82 g/l
Born in red, volcanic earth, LeccioMoro shows its “fiery” heritage in the glass. It comes from the Maremma area, not far from Mount Amiata, an ancient volcano that is no longer active but whose territory still influences the quality of this intense, vigorous wine. The 2023 season, characterised by a rainy spring, saw a scarce development of flowers and – therefore – bunches. The grape harvest lasted for several days, in order to carefully choose and select the bunches. The Sangiovese grapes underwent longer maceration – to extract polyphenols and tannins to the full – and, afterwards, aged in Slavonian oak casks containing 30 to 50 hl; the other base wines aged in wooden barriques and tonneaux for about 12 months. After blending them, we waited another month before bottling the wine.
Tasting – Colour: deep ruby red with garnet highlights and dense legs around the glass. The nose: a pleasantly intense first impression of spices, black pepper and a hint of vanilla, followed by more delicate notes of dried violets and plums. In the mouth: rich and concentrated, important tannin, slightly dry with a long aftertaste.
Wine and Food Pairing – Perfect while chatting with friends, as well as served with robust dishes that are able to handle its “muscles”: pappardelle with wild boar sauce (or Sugo Finto), pork filet with balsamic vinegar, potatoes stuffed with “rigatino” and pecorino cheese, beef “tagliata” with porcini mushrooms, cold cuts and mature cheeses.
Awards – 90.5/100 points for the 2022 vintage at the AWC International Wine Challenge 2024, Vienna, Austria – Gold Medal for the 2022 vintage at the Berliner Wine Trophy Summer Edition 2024, Berlin, Germany – 90/100 points for the 2022 vintage at the Wine System Organic Wine Award International 2024, Frasdorf, Germany.