Winemaker Notes
Medium deep red color with slight garnet tinges. Rich, with earthy aromas of dark cherry, plum, cocoa, and a touch of cedar/sandalwood. Medium-bodied, round on the palate, with good acidity and fine tannins and a relatively long finish. Pair with meat dishes, particularly pasta with meat sauce, hamburgers, steaks, and short ribs alike, as well as earthier-style vegetarian dishes.
Blend: 50% Cabernet Sauvignon, 50% Sangiovese
Professional Ratings
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Wine Spectator
Loads of plummy fruit to this with dark cherries, resin and spices. Full body, ripe tannins and a fruit-forward finish.
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Wilfred Wong of Wine.com
COMMENTARY: The 2015 La Lecciaia Rosso di Toscana is packed yet smooth and easy on the palate. TASTING NOTES: This wine shows aromas and flavors of rustic spices, mineral notes, blackberries, and dried herbs. Pair it with fresh tomato, garlic, and whole peppercorns-accented pasta. (Tasted: February 1, 2023, San Francisco, CA)
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.