# San Leonardo (2019)

- **Producer:** Tenuta San Leonardo
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Carmenère, Merlot
- **Region:** Trentino-Alto Adige, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €108
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, red cherry, green bell pepper, eucalyptus, raspberry, black cherry, redcurrant, black plum, cedar, cloves, chocolate, vanilla, leather, forest floor, tobacco, earth

## About this wine

San Leonardo is the flagship wine of Tenuta San Leonardo, an estate with a winemaking tradition dating back to 1724 and owned by the Guerrieri Gonzaga family for over three centuries. Located in the Trentino-Alto Adige region, the wine is a blend of Cabernet Sauvignon, Carmenère, and Merlot, reflecting a Bordeaux-style approach. The estate's vineyards are situated in the Dolomites, benefiting from a unique microclimate. The 2019 vintage is noted for its classical character, achieving ripeness while maintaining fresh acidity. The wine is recognized for its elegant style and significant aging potential.

## Interesting facts

- The estate has been family-owned for over 300 years.
- Carmenère is a distinctive grape in this Bordeaux blend.
- The wine is aged for a minimum of 24 months in French oak.
- It requires at least 24 months of cellar aging before release.

## Food pairing

The wine's structured tannins and medium-plus body are well-suited to complement the proteins in red meats and game, softening the tannins and enhancing the savory flavors. Its balanced acidity can cut through richer dishes, while potential subtle herbal or earthy notes can echo ingredients like mushrooms or rosemary.

## Wine making process

The San Leonardo 2019 is produced using grapes from vines aged between 20 to 50 years old, grown on alluvial, stony, or sandy soils at an elevation of around 150 meters. Certified organic farming practices are employed, with hand-harvesting occurring in mid-October. Fermentation takes place in concrete vats with indigenous yeasts, followed by a maceration period of 12-20 days using pump-overs and délestage. Malolactic fermentation occurs in vats. The wine is then aged for 24 months in French oak barrels, followed by a minimum of 12 months of bottle aging before release.