# San Leonardo (2011)

- **Producer:** Tenuta San Leonardo
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon 60%, Carmenère 30%, Merlot 10%
- **Region:** Trentino-Alto Adige, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €95
- **When to drink:** Now or Later
- **Serving temperature:** 16–16 °C
- **Aromas & flavours:** black cherry, blackberry, blueberry, blackcurrant, green bell pepper, vanilla, cedar, chocolate, leather, tobacco, balsamic, earth, forest floor, coffee

## About this wine

San Leonardo is a distinguished red wine from Tenuta San Leonardo in Trentino-Alto Adige, Italy. Produced under the Vigneti delle Dolomiti IGT classification, it is a blend primarily of Cabernet Sauvignon, Carmenère, and Merlot. The estate, a historic family residence for over three centuries, is managed with a philosophy centered on artisanal winemaking, freshness, and elegance. The vineyards are situated in the southern Adige valley, benefiting from a protective microclimate. The 2011 vintage, influenced by a warm growing season, offers a slightly more opulent character while maintaining the wine's renowned balance and longevity, a testament to its consistent, classic style.

## Interesting facts

- Often called Italy's 'Bordeaux blend' with an Italian soul.
- Mentored by Mario Incisa della Rocchetta, the visionary behind Sassicaia.
- Estate has been a family residence for over 300 years.
- The 2011 vintage received 'Tre Bicchieri' from Gambero Rosso.

## Food pairing

The wine's full body, ripe tannins, and vibrant acidity create excellent pairings with rich proteins like lamb and beef, where the tannins complement the meat's protein and fat. The wine's complexity and subtle herbal notes also harmonize with earthy flavors found in mushrooms and aged cheeses.

## Wine making process

The winemaking process for San Leonardo begins with the separate fermentation and aging of its constituent grape varieties: Cabernet Sauvignon, Carmenère, and Merlot. Fermentation occurs spontaneously with indigenous yeasts in small concrete tanks. Following this, the wines undergo an initial maturation period in cement tanks. Subsequently, they are aged for 18 to 24 months in a mix of new and used barriques. The final stage involves at least one year of bottle aging before the wine is released, ensuring its development and integration.