LEONI ROSSO

Variety: Sangiovese Rubicone

Soil: clay

Altitude: 280 slm

Cultivation: espalier

Pruning: spur cordon

Harvest: by hand towards the beginning of October

Fermentation: with indigenous yeasts, without temperature control, maceration on the skins for 25 days.

Refinement: in steel for 12 months and then bottled.

Production: 6000 bottles

LEONI ROSSO FRIZZANTE

Variety: Barbera e Montepulciano

Soil: clay

Altitude: 250 slm

Cultivation: espalier

Pruning: spur cordon

Harvest: by hand from late September to early October

Fermentation: with indigenous yeasts, without temperature control, maceration on the skins for 25 days.

Refermented in the bottle with is own must.

Refinement: in steel for 7 months and fermentation in the bottle.

Production: 1000 bottles

LEONI ROSATO

Variety: Sangiovese Rubicone

Soil: clay

Altitude: 280 slm

Cultivation: espalier

Pruning: spur cordon

Harvest: by hand towards end of september

Fermentation: with indigenous yeasts, without temperature control, maceration on the skins for 2 days.

Refinement: in steel for 8 months and then bottled.

Production: 1000 bottles

LEONI BIANCO

Variety: Bianchello

Soil: clay

Altitude: 250 slm

Cultivation: espalier

Pruning: spur cordon

Harvest: by hand from late September early October Manual

Fermentation: with indigenous yeasts, without temperature control,

maceration on the skins for 5 days.

Refinement: in steel for 8 months and then bottled in April

with the crescent moon.

Production: 2000 bottles

LEONI ARANCIONE

Variety: Albana

Soil: clay

Altitude: 250 slm

Cultivation: espalier

Pruning: spur cordon

Harvest: by hand from end of September

Fermentation: with indigenous yeasts, without temperature control, maceration on the skins for 30 days.

Refinement: in steel for 8 months and then bottled.

Production: 1000 bottles