Leuta Malbec IGT Toscana 2020

IGT Toscana

Leuta Malbec 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. It is the first Malbec vineyard in the Cortona area. Planted in 2008 as an experimental vineyard thanks to Malbec buds retrieved from a characteristic part of  ​​Argentina, from a hundred year old vineyard.  After five years of experimental micro-vinification, it has become in its own right a part, albeit in limited quantity, of the production of the Leuta company since 2015.
C: intense, deep-ruby ​​red
N: intense notes of black fruit, pomegranate and plum with a delicate touch of raspberry and raisin, influenced by an evident mineral note of graphite, and a delicious hint of balsamic dill.
B: intense but at the same time delicate, medium-bodied with excellent acidity making it very drinkable. Blackberries and blueberries combine with an elegant hint of coffee beans and dark chocolate, harmonizing with the wood and with velvety tannins.  Good persistence
Pairs wonderfully with grilled meat, especially pork.

40.50 €

incl. VAT

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

Description: Leuta Malbec -IGT Cortona -
Varietal: Malbec 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: South - ritocchino
Year planted: 2008
Spacing and Plant density: 1,80 x 0,70 mt. - 7500 plants per hectare
Vineyard Size - age of the vines: 1,1 ha - 12 years
Cultivation and method: certified organic
Harvest method: grape selection and manual harvest in small crates from around mid September 
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 and selected
Malolactic fermentation: done in barriques
Aging: on the lees for 6 months in barriques and further 10 months in barriques
Refinement in the bottle: 12 months
Filtration and bottling: June - July
Bottle production: 750
First harvest and year of production: 2015 - all vintages has been produced

Technical sheet (344.18 KB)
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