Cantine Leonardo da Vinci
1502 Sangiovese Passito Uve Portate a Cesena 2025
| Denomination | DOC Romagna Sangiovese Passito |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Ageing for approximately 10–12 months in French and American oak barrels/barriques |
- Still red wine from Emilia-Romagna: Sangiovese Passito from dried grapes, 2025 harvest
- Monitored drying process: 60 days in the drying room and fermentation at 26 °C on the skins
- Intense aroma: ripe black fruit, spices, sweet vanilla and tobacco
- Velvety palate: distinct acidity, soft tannins and a long fruity finish
- Ageing and accolades: 10–12 months in oak barrels; 15% abv; 99 Luca Maroni points
Description
Type of wine
1502 Sangiovese Passito Uve Portate a Cesena by Cantine Leonardo da Vinci is a still red wine with the Romagna Controlled Designation of Origin (DOC). Produced exclusively with Sangiovese grapes, it is distinguished by a rich and concentrated style. The aromatic profile focuses on ripe dark fruit, spices, sweet vanilla and tobacco, balanced by a firm acidity and soft tannins. Its velvety texture and persistent finish make it a structured, round and enveloping wine.
Where it comes from
This Sangiovese comes from Romagna, in a hilly area that includes the municipalities of Castrocaro Terme, Predappio, Bertinoro and Cesena. The vineyards are located at an altitude of between 250 and 350 metres above sea level, with south and south-east exposure. The soil composition varies significantly: clayey soils in Predappio and marly-sandstone soils, rich in stones and pebbles, between Bertinoro and Castrocaro. These territorial characteristics contribute to the intensity and complexity of the wine. The wine's name is a tribute to Leonardo da Vinci's stay in Cesena in 1502.
How it is produced
Production is based on the appassimento (drying) technique. The Sangiovese grapes are harvested by hand in mid-September, partly left to wither on the vine and subsequently left to rest in a humidity-controlled drying room for at least sixty days. Fermentation takes place at a controlled temperature (26 °C) in contact with the skins, using selected yeasts and delicate extraction techniques. After malolactic fermentation, the wine is aged for 10-12 months in barrels made of French and American oak, a fundamental step to soften the tannins and enrich the structure.
History and interesting facts
In 1502, during his stay in Cesena, Leonardo da Vinci studied the ingenious local technique of grape drying to concentrate their precious natural aromas. This ancient traditional method gives an unmistakable identity to the prestigious Romagna DOC. Part of the renowned '1502 Da Vinci in Romagna' collection created by Cantine Leonardo da Vinci, this wine celebrates the Genius's historic journey through the charming vineyards of Castrocaro, Predappio, Bertinoro and Cesena. A masterpiece that pays tribute to the master, awarded 99 points by the critic Luca Maroni.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1961
- Oenologist: Riccardo Pucci
- Bottles produced: 5.000.000
- Hectares: 750
The original headquarters, restructured and enlarged, are still the operative centre today. The winery is situated in the borough of Vinci, just 5 kilometres from the birthplace of the world famous artist and inventor Leonardo.
The co-operative takes its name from the great man, paying homage to the mind of the man who was universally recognised as a genius and to emphasise its deep-rooted bond with the territory, the same bond which Leonardo felt and whose surname is specifically associated with the village where he was born on 15 April 1452.
Today, Cantine Leonardo da Vinci is a pioneering co-operative, innovative and modern, which relies on the work and grape production of its 160 members. Read more
| Name | Leonardo da Vinci 1502 Sangiovese Passito Uve Portate a Cesena 2025 |
|---|---|
| Type | Red still |
| Denomination | Romagna DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Cantine Leonardo da Vinci |
| Story | History and interesting facts In 1502, during his stay in Cesena, Leonardo da Vinci studied the ingenious local technique of grape drying to concentrate their precious natural aromas. This ancient traditional method gives an unmistakable identity to the prestigious Romagna DOC. Part of the renowned '1502 Da Vinci in Romagna' collection created by Cantine Leonardo da Vinci, this wine celebrates the Genius's historic journey through the charming vineyards of Castrocaro, Predappio, Bertinoro and Cesena. A masterpiece that pays tribute to the master, awarded 99 points by the critic Luca Maroni. |
| Origin | Romagna (Castrocaro Terme, Predappio, Bertinoro and Cesena), Emilia-Romagna, Italy |
| Soil composition | Clayey in Predappio; skeletal marly-arenaceous with the presence of stones from Bertinoro to Castrocaro |
| Cultivation system | Guyot and spur-pruned cordon |
| Harvest | Mid-September |
| Fermentation temperature | 26 degrees Celsius |
| Production technique | Withering |
| Wine making | Appassimento technique with constant monitoring of temperature, humidity, and ventilation, and the weight loss of the grapes; manual harvesting, partial drying on the vine, and resting in a drying room at controlled humidity for at least 60 days; fermentation at a controlled temperature (26 °C) in contact with the skins with selected yeast inoculation and delicate extraction techniques; malolactic fermentation; ageing for 10–12 months in French and American oak barrels/barriques. |
| Aging | Ageing for approximately 10–12 months in French and American oak barrels/barriques |
| Allergens | Contains sulphites |