Tenuta San Leonardo San Leonardo IGT 2018

Tenuta San Leonardo San Leonardo IGT is the flagship wine of the estate, a masterful Bordeaux-style blend crafted with Cabernet Sauvignon, Carmenere, and Merlot. This vintage is marked by an intense bouquet of blackberries, cassis, and cherries, with underlying notes of tobacco, cedar, and spice. The palate is full-bodied and complex, with firm tannins, vibrant acidity, and a harmonious, lingering finish that speaks to the wine's exceptional quality and aging potential.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Age-worthy
Grape Varietal: Cabernet Sauvignon, Carmenere, Merlot
Tastes Like: Comparable to a Bordeaux, with black currants, tobacco, and cedar, finishing with fine-grained tannins.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Trentino-Alto Adige, Italy
Terroir: Gravelly and alluvial soils
Aging: 24 months in French oak barrels
Serving Temperature: 16-18°C

Tenuta San Leonardo is a historic estate producing iconic wines that rival the great Bordeaux blends. San Leonardo IGT epitomises their commitment to tradition and excellence.

Seafood: Blackened tuna or grilled swordfish.
Poultry: Duck breast with cherry sauce.
Vegetarian: Truffle mushroom pasta or ratatouille.
Meat: Beef tenderloin or braised lamb shank.

Pecorino Toscano: Firm and salty, complementing the wine's structure.
Parmigiano-Reggiano: Aged and umami-rich, enhancing the wine's depth.
Gorgonzola Piccante: Bold and creamy, balancing the wine's intensity.
Fontina: Smooth and nutty, pairing beautifully with the wine.

Braised Lamb Shank

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 cup red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 sprig rosemary
• Salt and pepper, to taste

Instructions:

1. Season lamb shanks with salt and pepper. Heat olive oil in a pot and brown shanks on all sides. Remove and set aside.
2. Sauté onion, carrots, and garlic until softened. Stir in tomato paste and cook for 1 minute.
3. Deglaze with red wine and reduce slightly. Add beef stock and rosemary.
4. Return lamb shanks to the pot, cover, and simmer for 2-3 hours until tender.
5. Serve with mashed potatoes or polenta.

Tip: Pair with Tenuta San Leonardo San Leonardo for a luxurious dining experience.