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  • Castello la Leccia

    Wine and Oil

    Chianti Classico

    • Grape varieties: Sangiovese
    • Exposition: S / SW
    • Vineyard altitude: 350 - 500
    • Bottle aging: 4 Month
    Technical sheet

    Giuliano
    Chianti Classico Riserva

    • Grape varieties: Sangiovese, Malvasia Nera
    • Exposition: S / SW
    • Vineyard altitude: 380
    • Bottle aging: 4 Month
    Technical sheet

    Bruciagna
    Chianti Classico
    Gran selezione

    • Grape varieties: Sangiovese
    • Exposition: S/SW
    • Vineyard altitude: 500
    • Bottle aging: 9 Month
    Technical sheet

    Vivaio del Cavaliere
    I.G.T. Toscana

    • Grape varieties: Sangiovese, Syrah, Malvasia Nera
    • Exposition: S/SW
    • Vineyard altitude: 380
    • Bottle aging: 9 Months
    Technical sheet

    Capinera
    I.G.T. Toscana

    • Grape varieties: Syrah
    • Exposition: S/SW
    • Vineyard altitude: 300
    • Bottle aging: 4 Month
    Technical sheet

    Olio I.G.P.

    Technical sheet

    Organic Farming

    A good vintner must favour the natural balance of the ecosystem. With this in mind, we work to support the development of life on the ground. We use a reduced quantity of copper and sulphur for phytosanitation, we favour the use of resistance inductors to increase the intrinsic defence of plants, we plant barley, mustard and clover between the rows of vines, we use compost derived from the pomace and stalks; these are only a few of the factors that encourage an optimum balance of organic substances in which our vines sink their roots.

    All this enhances the peculiarities of the terroir which is transferred to the fruit that we nurture carefully from flowering to harvest.

    Organic Farming

    A good vintner must favour the natural balance of the ecosystem. With this in mind, we work to support the development of life on the ground. We use a reduced quantity of copper and sulphur for phytosanitation, we favour the use of resistance inductors to increase the intrinsic defence of plants, we plant barley, mustard and clover between the rows of vines, we use compost derived from the pomace and stalks; these are only a few of the factors that encourage an optimum balance of organic substances in which our vines sink their roots.

    All this enhances the peculiarities of the terroir which is transferred to the fruit that we nurture carefully from flowering to harvest.

    The Vineyards

    Our vineyards are positioned in five different spots surrounding the Castle, at altitudes that vary from 300 to 500 meters above sea level. With a southern and south western exposure, the vines plunge their roots in clayey soils rich in limestone. Due to these diversities our Sangiovese has a considerable ductility and unleashes therefore complex and structured qualities as well as sweetness and elegance. We also cultivate small quantities of Malvasia Nera and Syrah.

    The Vineyards

    The Vineyards

    Our vineyards are positioned in five different spots surrounding the Castle, at altitudes that vary from 300 to 500 meters above sea level. With a southern and south western exposure, the vines plunge their roots in clayey soils rich in limestone. Due to these diversities our Sangiovese has a considerable ductility and unleashes therefore complex and structured qualities as well as sweetness and elegance. We also cultivate small quantities of Malvasia Nera and Syrah.

    Our Cellar

    While fully ripened and healthy grapes are essential to obtain an optimum product, the wine cellar also represents an equally delicate phase of the wine production. The grapes of each vineyard are harvested and processed separately. The fermentation, which is actioned by indigenous yeasts, takes place in stainless steel tanks at a controlled temperature. After the racking, the malolactic fermentation continues in cement or wooden containers.

    The following phase, perhaps the most delicate, is the blend of the Sangiovese Chianti Classico that, with a provenance from four different vineyards, presents characteristics and aromas that are markedly different from one another.

    Depending on the vintage, we try to emphasize the right blend by letting one or more particular vineyards take precedence. The refining of the wine takes place in both cement containers, oak barrels, “tonneaux” and smaller wooden barriques.

    Our Cellar

    Our Cellar

    While fully ripened and healthy grapes are essential to obtain an optimum product, the wine cellar also represents an equally delicate phase of the wine production. The grapes of each vineyard are harvested and processed separately. The fermentation, which is actioned by indigenous yeasts, takes place in stainless steel tanks at a controlled temperature. After the racking, the malolactic fermentation continues in cement or wooden containers.

    The following phase, perhaps the most delicate, is the blend of the Sangiovese Chianti Classico that, with a provenance from four different vineyards, presents characteristics and aromas that are markedly different from one another.

    Depending on the vintage, we try to emphasize the right blend by letting one or more particular vineyards take precedence. The refining of the wine takes place in both cement containers, oak barrels, “tonneaux” and smaller wooden barriques.

    Our Olive Oil

    Our olives, all from the olive groves surrounding our castle, are harvested from plants about 15 years of age, all originating from traditional Tuscan varieties, such as Leccino, Correggiolo and Moraiolo. The Leccia terroir is very favourable to olive growing, having mineral rich soils, in which the olive tree can sink its roots without difficulty. The terroir is furthermore, situated at a decisive altitude for olive growing thus increasing the complexity of our oils.

    The very same day of harvesting, the olives are processed at the oil mill and the oil is extracted by means of the cold press method thus giving a higher quality product. At the conclusion of the entire process the oil is filtered and in the days that follow, it is bottled, great care being taken not to disturb its organoleptic properties.

    Our Olive Oil

    Our Olive Oil

    Our olives, all from the olive groves surrounding our castle, are harvested from plants about 15 years of age, all originating from traditional Tuscan varieties, such as Leccino, Correggiolo and Moraiolo. The Leccia terroir is very favourable to olive growing, having mineral rich soils, in which the olive tree can sink its roots without difficulty. The terroir is furthermore, situated at a decisive altitude for olive growing thus increasing the complexity of our oils.

    The very same day of harvesting, the olives are processed at the oil mill and the oil is extracted by means of the cold press method thus giving a higher quality product. At the conclusion of the entire process the oil is filtered and in the days that follow, it is bottled, great care being taken not to disturb its organoleptic properties.

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