Grape blend: Sangiovese, Merlot, Cabernet Sauvignon, Syrah
Aged: 12 months, part in large wooden casks, part in Tonneaux and Barriques
Alcohol content: 14.5% vol
Acidity: 5.45 g/l
Residual sugars: 0.36 g/l
Relatively young but already full-bodied and intense – this is the essence of LeccioMoro. The Sangiovese grapes come from the age-old soil of the slopes of Monte Amiata, the ancient Tuscan volcano. In the Maremma area the season was very hot. Late rainfall at the end of August made the grapes swell and their skins become thick and crisp; the bunches were plump, juicy and a strong purple colour. After maceration (which was increased to 18 days for the Sangiovese), fermentation and malolactic fermentation, it was time to go into wood: the Sangiovese aged for 12 months in Slavonian oak casks containing 30 and 50 hl, and the other grapes in used barriques and tonneaux. After blending, we waited another month and then proceeded to bottle the LeccioMoro.
Tasting – Colour: dark, almost impenetrable red, with purplish highlights while young. The nose: an ample, generous bouquet of red fruits, with notes of plum, Marasca cherry and blueberry; a slight hint of spice, and vanilla in the finish. In the mouth: opulent and abounding in tannins, yet silky on the palate, it envelopes the mouth with recollections of red fruit; somewhat dry aftertaste.
Wine and Food Pairing – Perfect while chatting with friends, but also to serve with dishes that are able to handle its “muscles”: it’s excellent with well structured pasta dishes such as pappardelle with wild boar sauce (or Sugo Finto), with beef “tagliata” and porcini mushrooms, as well as with fatty cold cuts and mature cheeses.
Awards – 90/100 points for the 2021 vintage at the AWC International Wine Challenge 2023, Vienna, Austria – 89/100 points for the 2021 vintage at the Decanter World Wine Awards 2023, London.