A deep red wine with ruby hues, it leaves subtle notes of aromatic vanilla, red forest berries and iris on the nose. The palate is rich in tannins and wonderfully balanced acidity. The aftertaste is deep and long lasting.

The best combination of this wine is pasta, beef and game.

The grapes are harvested by hand around September. The lightly pressed grapes are then fermented at a controlled temperature of 25-30°C. The process is accompanied by physical pressure on the crop in order to obtain the required color and flavor from the bunches. Malolactic fermentation completes the winemaking stage.

Two types of French oak barrels are used for aging: old and new. The barriques themselves should be medium toasted. Aging in barrels takes at least 2 years.

The vineyards are located at an average altitude of 100-250 meters above sea level. The soil here is full of clay deposits, stones and sand.

Over 200 local winegrowers have joined together to form Cantine Leonardo da Vinci in 1961 - an innovative growers' cooperative committed to producing authentic Tuscan wine. This pioneering cooperative encompasses over 500 hectares of vineyards. Its vineyards are owned and run by local growers, such as Lorenzo Locci and Bruno Rossetti, who are the heart and soul of Cantine Leonardo da Vinci. Lorenzo, Bruno, and all the passionate winegrowers who make up the Cantine Leonardo da Vinci cooperative ensure that DaVinci Wine is crafted with only the best fruit of the harvest. "The better the grapes, the better the wine," the growers say. With every glass of our wine, you can taste the fruit of their success.