The bright ruby-colored wine initially leaves a well-defined fruit aroma, followed by subtle vanilla, spice and tobacco notes. Acidity combined with tannins further saturates the flavor nuances. The flavor notes of the wooden barrels are also significant.

The taste of this drink is best expressed when sipping it with horse meat and roast potatoes.

The grapes are harvested by hand around September. After that, the crop is dried at a specific temperature under certain humidity conditions. This is followed by a fine pressing of the grapes at a temperature of 25°C. Malolactic fermentation is also used to round out the palate.

Aging is done using American and French barriques. The process takes 10-12 months.

The vineyards used for winemaking are located at an altitude of 250-350m above sea level.

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.