Vineyards Magazine

The Tenuta San Leonardo was formerly a monastery and for over 3 centuries has served as the residence of the Marquis Guerrieri Gonzaga family, its proud custodians. Today, the San Leonardo estate is a garden of vineyards and roses, protected by the massive barrier of the Alps, which blunt the force of the cold northern winds, while the valley floor benefits from, and in turn releases, warmth from nearby Lake Garda. The Tenuta remains an ancient world, in which winemaking practices, still uncompromisingly artisanal, yield wines that are true gems of Italy’s wine tradition, marked by freshness, harmony, and an innate elegance.  Inside the ancient walls of the Estate San Leonardo have always cultivated the international varieties of Cabernet Sauvignon, Carmenère, Merlot, Cabernet Franc and Petit Verdot. In the north region however, they cultivate the Sauvignon Blanc and Riesling.

The vineyards are approximately 30 hectares in total, sited at a relatively low elevation of 150 metres. All of the vineyards are in well-drained, nutrient-poor soils that yield grapes whose wines boast levels of anthocyanins that are unusually high, and not just for Trentino.

We tasted: San Leonardo 2011

This is a legendary wine, one of the most famous and award-winning Italian reds, the San Leonardo represents the magical result of a tradition that is defined in all over the world as a “bordeaux blending” bringing together the colours, aromas and savours of Cabernet Sauvignon, Carmenère and Merlot aged in small oak barrels.

It is a ruby red wine, light garnet toenail. Elegant and delicate aroma, it is expressed on cherry and plum notes, dark spices and tobacco. In the mouth has a splendid entrance, intense. The twisting tannins accompany a sapid background and contrast the generous softness, directing a taste of spectacular breadth and taste, as only the great reds can make.

In the food pairing is ideal with game, roasted duck, lamb also with aged cheeses from cow’s milk. For the dessert cheese/vanilla soufflé, snails, truffles and dark chocolate.