Leuta Apostata Bianco IGT Toscana 2020

IGT Toscana

Leuta Apostata Bianco IGT Toscana comes from a vineyard cultivated in Cortona - Tuscany - IT.  The intrinsic characteristics of the soil and the distinctive climate guarantee the production of wines of particular intensity and elegance. The vineyard, which originally was dedicated to the production of Leuta's Vin Santo, over the years has shown an affiinity for the production of Trebbiano grapes. This wine, together with the Apostata Rosso, are part of the "Macerated" line because they have the distinction of being macerated with the skins for a long time inside terracotta amphorae.
C: Golden yellow.
N: Influential notes of ripe apricot and yellow peach with an evident sensation of hazelnut and delicate notes of candied citrus. It finishes with excellent drinkability and frreshness and with hints of  dried mallow flowers.
B: Taut, elegant, complex, and refined, its delicatee tannin is its distinctiveness, which together with an excellent minerality and a slight touch of umami prolongs its persistence.
Ideal pairing with structured and robust dishes, both fish and white meats, and with medium and long-aged cheeses.

25.00 €

incl. VAT

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

Description: Leuta Apostata Bianco - IGT Toscana-
Varietal: Trebbiano toscano and other white varieties
Wine type: Dry white wine
Terroir: Cortona - Val di Chiana - Toscana - Italia
Elevation: 450-475 mt. slm, mid hills
Cru' and Vineyard name: Fontanelle, Pianta Alta
Soil type: clay and silt
Training method: single arm and spur
Exposition: North - ritocchino
Year planted: 2008
Spacing and Plant Density: 1,80 x 0,70 mt. - 7500 plants per hectar
Vineyard Size - age of the vines: 1,00 ha - 12 yers
Cultivation method and defense: certified organic
Harvest method: grape selection and manual harvest in small crates during the second half of September
Yield per hectare and per plant: 90 q.li/ha - 60 h.li/ha, 1,20 kg/plant
Destemming and pressing: destemming
Maceration: on the skin with punch down and controlled temperature
Pressing: none
Duration and temperature of fermentation: 25-30 days, at 22-26 degree C. inside terracotta amphorae
Yeast: indigenous
Malolactic fermentation: none
Aging: on the lees for 5 months in new barriques and 2 additional months in stainless steel
Refinement in the bottle: 6 months
Filtration and bottling: May
Bottle Production: 150
First harvest and year produced: 2019

Technical sheet (321.16 KB)
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