Leuta Nautilus IGT Toscana 2021

IGT Toscana

Leuta Nautilus IGT Toscana Doc Cortona 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. In creating this wine, the best barrels of Merlot, Cabernet Franc, Syrah and Sangiovese have been selected in order to express the potential of the estate.
C: intense, deep-ruby ​​red.
N: very complex and intense, fruity with blackberries and blueberries with a delicate touch of cherry, flanked by a slightly sweet note of oak  combined with sensations of tobacco and peat.
B: wine with excellent body, elegant and complex with an enveloping sensation of ripe fruit, excellent balance between fruit and minerality. Highlights are blackcurrant and cherry which interact well with a mineral note that recalls graphite to give the wine a savory sensation and a long finish of toasted almonds and extremely velvety tannins.
Ideal in combination with complex dishes with a long cooking time.

59.00 €

incl. VAT

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

Description: Leuta Nautilus - IGT Toscana -
Varietal: Merlot, Cabernet Frac, Syrah, Sangiovee in variable percentages
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 and West - ritocchino
Year planted: 1973 - 2000 - 2001 - 2006
Spacing and Plant density: 3,00 x 1,00 mt. - 3500 plants per hectare, 1,80 x 0.70 mt. - 7500 plants per hectare
Vineyard Size - age of the vines: 1,9 ha - 47 years, 4,0 ha from 14 to 20 years
Cultivation and method: non certified organic
Harvest method: grape selection and manual harvest in small crates  around mid September 
Yield per hectare and per plant: 40 q.li/ha - 32 h.li/ha, 1,2 kg/plant
Destemming and crushing: destemming and light crushing
Maceration: pumpovers and delestages 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 tonneau
Aging: on the lees for 6 months in new barrique and further 12 months in new barriques
Refinement in the bottle: 12 months
Filtration and bottling: June - July
Bottle production: 1200
First harvest and year of production: 2010 - all vintages has been produced

Technical sheet (310.83 KB)
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