LEONI ROSSO
Variety: Sangiovese Rubicone
Soil: clay
Altitude: 280 slm
Cultivation: espalier
Pruning: spur cordon
Harvest: by hand towards the beginning of October
Fermentation: with indigenous yeasts, without temperature control, maceration on the skins for 25 days.
Refinement: in steel for 12 months and then bottled.
Production: 6000 bottles
LEONI ROSSO FRIZZANTE
Variety: Barbera e Montepulciano
Soil: clay
Altitude: 250 slm
Cultivation: espalier
Pruning: spur cordon
Harvest: by hand from late September to early October
Fermentation: with indigenous yeasts, without temperature control, maceration on the skins for 25 days.
Refermented in the bottle with is own must.
Refinement: in steel for 7 months and fermentation in the bottle.
Production: 1000 bottles
LEONI ROSATO
Variety: Sangiovese Rubicone
Soil: clay
Altitude: 280 slm
Cultivation: espalier
Pruning: spur cordon
Harvest: by hand towards end of september
Fermentation: with indigenous yeasts, without temperature control, maceration on the skins for 2 days.
Refinement: in steel for 8 months and then bottled.
Production: 1000 bottles
LEONI BIANCO
Variety: Bianchello
Soil: clay
Altitude: 250 slm
Cultivation: espalier
Pruning: spur cordon
Harvest: by hand from late September early October Manual
Fermentation: with indigenous yeasts, without temperature control,
maceration on the skins for 5 days.
Refinement: in steel for 8 months and then bottled in April
with the crescent moon.
Production: 2000 bottles
LEONI ARANCIONE
Variety: Albana
Soil: clay
Altitude: 250 slm
Cultivation: espalier
Pruning: spur cordon
Harvest: by hand from end of September
Fermentation: with indigenous yeasts, without temperature control, maceration on the skins for 30 days.
Refinement: in steel for 8 months and then bottled.
Production: 1000 bottles
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