The history of the Frescobaldi family in Tuscany is often the history of Tuscany itself; tradition and roots go back as far as 1300, when Dino Frescobaldi, Dante Alighieri’s poet friend, gave him back the first seven cantos of the Divine Comedy, thus allowing him to complete the work. More or less in the same period the family acquires some estates in Chianti starting to produce and market wine. Many centuries later, around 1855, it was they who planted some international vines such as Cabernet Sauvignon, Merlot, Pinot Noir and Chardonnay right here in Tuscany. 1900 was a century of great revolution for Italian agriculture and consequently also for the company; production methods were innovated and new possessions were acquired thanks to the wise guidance of Vittorio, Ferdinando and Leonardo Frescobaldi. Today the baton has passed to Lamberto Frescobaldi, a member of the thirtieth generation of the family, who, thanks to the knowledge acquired, manages the family assets. Castello di Pomino dates back to the 1500s and stands at an altitude of 500-700 m a.s.l., a height which is usually difficult to find in the hills of central Tuscany and which allows strong day-night temperature variations suitable for the cultivation of white grape varieties and Pinot noir.
The project behind “Leonia” stems from a very ambitious goal of the family that dates back to an ancestor of the Albizi family, Leonia degli Albizi, who had strongly desired to produce a great classic method in the style of French champagnes. The project is then taken up by Lamberto Frescobaldi and after 9 years of experimentation we arrive at a classic method not only worthy of the name but also endowed with great finesse and complexity. Leonia’s secret is not only the attention to all the passages in the vineyard but also the gravitational cellar which allows the grapes to be transferred to the various passages without pumping which could in any way alter their freshness or quality. The harvest takes place by hand in boxes in the coolest hours of the day or at night in order to guarantee the aromatic load of the grapes; we proceed to a very soft pressing of the grapes and to a cold clarification of the grapes for about 12 hours. Most of the must obtained ages in stainless steel at about 16°C while 10-15% in French oak barriques. In March of the following year the refermentation takes place which will then form the famous bubbles directly in the bottle and aging on the lees for about 30 months. At the end of this period the “remuage” and “degorgement” (disgorgement) takes place, followed by a further period of refinement in the bottle.
At sight the wine has an intense straw yellow color with golden hues, the perlage is very fine and persistent. On the nose notes of yellow fruit such as apricot, grapefruit and orange peel, chamomile flowers, notes of eucalyptus and peppermint leaves and notes of pastry and yeasts. In the mouth the foam envelops the whole palate and caresses it finely; the body is also substantial and everything is balanced by a fresh final acidity, which makes the sip very pleasant. Final that refers again to notes of yeast.
Leonia Brut is perfect as an aperitif or to toast and celebrate during special occasions. Unique in the panorama of classic methods produced in the heart of a Tuscany that produces red wines, it goes perfectly with shellfish and delicate fish-based dishes. Try it also with a selection of savory and fat cheeses or with first courses with rich and savory sauces.