Holm oak is a special kind of tree. It can live up to a thousand years as it spreads its massive and dense umbrella crown giving protection and shield from natural adversity. Its timber is very strong and hard which has been useful carriages and agricultural tools since ancient times, as well as excellent firewood which provides long lasting fire and heat. Its acorns are a source of nutrition for wild animals as well as a symbol of fertility. This tree is looked at as a symbol of strength, longevity and power.
The sense of growing, protecting, welcoming, and nourishing can be all in one tree like in a wine company. The history of Fattoria La Leccia officially started in 2013 but the story of the family’s settlement in the area started in the 1970s when the three Bagnoli brothers, Renzo, Sergio and Loriano, first generation of the ice cream company, Sammontana, purchased the villa. They wanted to raise their families in an uncontaminated place where they can stay together in a serene contexture. For them, the estate represents a return to their land, a homage to their roots since they were natives to this side of Tuscany. In 2009, the estate was rented out but eventually in 2013, things changed at the property. Following the wishes of Paola Bagnoli, the family moved back there to personally manage the winery. Quality craftsmanship is the distinguished nature of the Bagnoli family and with the the management handled by the female members of the family, Paola, Sibilla and Angelica, Fattoria La Leccia takes on a successful path. They have based their renaissance project on three fundamental pillars: respect for nature, know-how and just the right amount of change. Paola takes care of the agricultural part and the winery while Sibilla takes care of the communication and Angelica takes care of the olive oil production and the artistic department. Sibilla and Angelica’s brother, Lorenzo, works on the technical part together with the oenologist Gabriele Gadenz.
The wine estate is located in the Florentine Chianti area on the hills of the nearby Val di Botte Montespertoli, an area dedicated to viticulture and olive growing for centuries. The soils are clayey but rich in skeleton and well drained, at altitudes between 200 and 300 meters. The territory lies in the richness of the dense woods, of the various waterways, of hills that also have a mountainous aspect, albeit with modest peaks. The climate is throughout the year is moderate while in summer it is hot and dry with variations at night time which is ideal for growing vines. The presence of the Montalbano mountain range from the north shields the cold air currents while from the south, a milder climate comes from the Chianti Classico region. The woodlands surrounding the vineyards constitute an important moisture reserve and on the sea breezes coming from the Arno Valley. The overall condition is an essential contribution to the health of the plants and to the characterization of the wines.
Today Fattoria La Leccia has 20 organic-certified hectares of vineyard, the certification of which they attained in 2019. The choice of organic farming came from a deep conviction that producing in harmony with the environment is an urgent necessity. Rows of indigenous varieties, Trebbiano and Sangiovese alternate with international ones, Syrah and Merlot. The estate includes 40 hectares of woodlands as well as 3,500 olive trees of the Leccino, Frantoio, Moraiolo, Pendolino and the rare Madonna dell’Impruneta cultivars. The unpolluted surroundings encouraged the family to get involved in yet another adventure: beekeeping. In the areas adjacent to the vineyards, close to the woods, several hives have been mounted for beekeeping, the best natural health monitoring system of the environment. In the property there is also Atelier, an articulated artistic space conceived by Marco Bagnoli, Sibilla and Angelica’s father in collaboration with architect Toti Semerano which houses Marco Bagnoli’s artistic archive.
The winery’s flagship wine is Cantagrillo, a 100% Trebbiano Toscano that adopts vinification methods which are typical of local tradition: a portion of the wine matures in small barrels of acacia, oak, cherry and mulberry wood, thus obtaining an exclusive cuvée that is then blended with the part that is kept in stainless steel barrels. However, Fattoria La Leccia’s main focus is on Sangiovese, vinified in both the region’s more classic styles and also in sparkling versions. As reds there is Gota Rossa, a blend of Sangiovese, Merlot and Syrah, and Leccino, one of the wines that best interprets the company’s philosophy: made from pure Sangiovese, from the company’s own vineyards, aged big French and Slavonian oak barrels for 18 months. Experimentation and originality in interpreting native grape varieties also characterizes Boh, an ironic name for a sparkling 100% Sangiovese from long Charmat method obtained from early harvested grapes, a project that was started in 2014. Completing the range are Rubedo, the winery’s first Classic Method Rosé Pas Dosé created in 2016 made from 100% Sangiovese grapes and aged on the lees for at least 36 months and Sua Santità, the Vin Santo del Chianti.
La Leccia BOH Vino Spumante di Qualità Brut
The Sangiovese grapes are harvested earlier than usual in the coolest hours of the morning to preserve their acidity. The fermentation is at a controlled temperature to avoid malolactic fermentation.The wine is then kept on its fine lees for 3 months. This is followed by a long Charmat method with prolonged maturation on the yeasts, stabilization and bottling. The last operation is carried out roughly 6 months after the prise de mousse. Brilliant and pale pink in color with persistent perlage. The nose has a aromas of citrus, light strawberries and floral notes. A pleasant drink with the vibrancy in the palate, underlined freshness and note of sapidity at the finish.
La Leccia Vino Spumante Metodo Classico Rosato Pas Dosé 2016
The best bunches of Sangiovese grapes cultivated in the oldest vineyards are handpicked in the morning before full veraison.The fermentation takes place in stainless steel at a controlled temperature and the wine is kept on fine lees for 6 months. The cuveé is assembled then stays on the lees for at least 36 months during the second fermentation in the bottle.
Cantagrillo Trebbiano Toscana IGT 2018
The Trebbiano grapes are harvested manually in the coolest hours of the morning when they are fully ripe while some bunches are left to partially dry in the vines. Some of the grapes are taken to a press where they undergo cryomaceration for 24 hours prior to fermentation, while the rest are introduced into a temperature-controlled tank and subjected to a longer maceration, which lasts until the cap of skins rises (3-4 days depending on the time it takes the indigenous yeasts to develop). Half the production, on the other hand, carries out the second phase of the alcoholic fermentation in barrels of two sizes, 100 and 225 liters and of various botanical origins (oak, acacia, sour cherry and mulberry), while the other half remains in stainless steel and completes its maturation on its fine lees for 6 months. In both cases, the wine is prevented from undergoing malolactic fermentation. In the glass, the color is bright straw yellow with golden highlights. The nose has an intense complexity of aromas with an underlined fresh crispy fruits, hints of toasted nuts, crushed stones, and dried aromatic herbs. There is a good roundness in the palate with an intense freshness and sapidity with a touch of light bitterness that finishes long.
La Leccia Vinea Domini Chianti Superiore DOCG 2019
Obtained from 100% hand-picked Sangiovese grapes during the coolest hours of the morning, fermented in stainless steel vats with a gradual raising of temperature up to a maximum of 28°C. Undergoes malolactic fermentation separately before being blended together and completing maturation in 7 – 8 months. Bottle aged for 6 months. Brilliant ruby red color with purple highlights. The nose is intense and fruit-forward with distinguished berries and mature plums, and notes of dried spices. Round in the palate, persistent and elegant.
La Leccia Il Leccino Toscana Sangiovese IGT 2018
This wine is made from 100% hand-picked Sangiovese grapes during the coolest hours of the morning, fermented in stainless steel vats maturation takes place partly in 30-hectolitre Slavonian oak barrels and partly in tonneaux French oak barrels for 15 months. Bottle ageing is 12 months. Brilliant ruby red color with a fresh, complex and intense nose, with berries and ripe plums, notes of spices and light toasting. Round in the palate with evident freshness and tannins with a savory finish.
La Leccia Sua Santità Vin Santo del Chianti DOC 2000
Obtained from 80% Trebbiano Toscano and 20% Malvasia del Chianti grapes which were harvested by hand when they are very ripe then hung in the drying wires for a few months, until mid-January when they lose sufficient moisture and concentration of sugars. They are then pressed in a vertical press for a couple of days, extracting the last drops of nectar. The must is ages in 100-litre oak barrels or caratelli for 15 years in the vin santo ageing room. Lastly, the wine is transferred to small stainless steel tanks to clear and be prepared for bottling. Brilliant golden yellow – amber color with an intense and complex nose highlighting honey and dried apricot, hints of dried summer flowers with fresh palate and integrated with the right sweetness.