Leuta 2,618 Cabernet Franc 2020

IGT Toscana

Leuta 2,618 Cabernet Franc IGT Toscana comes from a vineyard cultivated in Cortona - Tuscany - IT -. The intrinsic characteristics of the soil and the distinctiveness of the climate guarantee the production of wines of particular intensity and elegance. This is the first vineyard in the Cortona area dedicated exclusively to Cabernet Franc, a varietal that over the years has demonstrated remarkable results in this terroir. New vineyards were planted in 2018, 2019, and 2020.
C: brilliant ruby red
N: Prevalent balsamic notes, sage, and chocolate in concert with spicy sensations that recall tobacco and dried fig. Delicate perception of green pepper and remarkable fruit intensity of wild berries and cherries.
B: intense and full-bodied, dense, with a harmonious balance of fruit/wood. Extremely velvety tannins and superb persistence with a finish of walnut and toasted almonds.
Ideal in combination with game meats.

55.00 €

incl. VAT

CAPSULA: C/ALU 90 - ALLUMINIO / BOTTIGLIA: GL71 - VETRO / TAPPO: FOR51 - SUGHERO
RACCOLTA DIFFERENZIATA: VERIFICA LE DISPOSIZIONI DEL TUO COMUNE

Description: Leuta 2,618 Cabernet Franc - IGT Toscana -
Varietal: Cabernet Franc 100%
Wine type: Dry Red Wine
Terroir: Cortona - Val di Chiana - Toscana - Italia
Elevation: 315-325 mt. slm, mid hills
Cru' and Vineyard name: San Lorenzo, Tenuta Leuta
Soil type: clay and silt
Training method: single arm and spur
Exposition- row orientation: West and South - ritocchino
Year planted: 2002
Spacing and Plant density: 1,80 x 0,70 mt. - 7500 plants per hectare
Vineyard Size - age of the vines: 1,1 ha - 16 years
Cultivation and method: certified organic
Harvest method: grape selection and manual harvest in small crates from the end of Semptember to beginning of October 
Yield per hectare and per plant: 70 q.li/ha - 50 h.li/ha, 0,9 kg/plant
Destemming and crushing: destemming and light crushing
Maceration: pumpovers and delestges at controlled temperature
Pressing: none
Duration and temperature of fermentation: 25-30 gg. between 24 and 27 degrees C. in stainless steel
Yeast: indigenous
Malolactic fermentation: done in barriques
Aging: on the lees for 6 months in barriques and another 12 months in barriques
Refinement in the bottle: 12 months
Filtration and bottling: June - July
Bottle production: 4000
First harvest and year of production: 2007 - all vintages has been produced

Technical sheet (266.47 KB)
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