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 fricandeaux german style, couscous of meat and fish or guinea fowl with olives.
Details and technical informations about Winery Castello di Meleto's Leolucaia.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
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
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
