Winery Castello di MeletoLeolucaia
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Leolucaia from the Winery Castello di Meleto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Leolucaia of Winery Castello di Meleto in the region of Tuscany is a .
Food and wine pairings with Leolucaia
Pairings that work perfectly with Leolucaia
Original food and wine pairings with Leolucaia
The Leolucaia of Winery Castello di Meleto matches generally quite well with dishes of beef, lamb or veal such as recipes of fillet of beef in a foie gras and truffle crust, lamb mouse confit in wine or veal chop normandy style.
Details and technical informations about Winery Castello di Meleto's Leolucaia.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Leolucaia from Winery Castello di Meleto are 2010, 2018, 2015, 0 and 2016.
Informations about the Winery Castello di Meleto
The Winery Castello di Meleto is one of of the world's greatest estates. It offers 40 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Reserve wine (champagne)
Older wines, kept in vats or aged in wood in some houses, or kept in magnums at Bollinger. A small percentage of these wines are used in the blending of non-vintage wines in order to bring greater aromatic complexity.
