About this wine
Vineyard and terroir
The grapes come from estate vineyards enclosed by the ancient monastery walls, at elevations of 120–300 metres and with aspects ranging from southwest to northwest. Cabernet Sauvignon and Carmenère grow on light, sandy soils, while Merlot is planted in well-drained clay. The vines are 3–25 years old.
Training systems include spur-pruned cordon and Guyot at 5,100 vines per hectare, double Trentino pergola at 1,800 vines per hectare, and simple Trentino pergola at 2,500 vines per hectare. Yields are 50–60 quintals per hectare under cordon and Guyot and 80–90 quintals per hectare under the two pergola systems.
Grapes
A Bordeaux blend of Cabernet Sauvignon, Merlot and Carmenère.
Vinification
Spontaneous fermentation and a 12–15-day maceration take place in small concrete vats. Extraction is managed through several pump-overs each day and occasional délestage. After racking, malolactic fermentation occurs in the same vats, where the wine settles for several months.
Ageing
The wine matures for 12 months, half in concrete and half in medium-toast French oak barriques and tonneaux of second and third use. The components are then blended, bottled and held in the estate cellars for at least six months before release.
Tasting profile
The colour is an intense, vivid ruby. The nose is clean and fruit-driven, with raspberry and dark cherry joined by aromatic herbs, gentle spice and balsamic nuances. The palate is notably approachable, fresh and easy to drink, with the balance associated with the estate’s Bordeaux-blend style.
Serving and pairing
Serve at 16 °C.
Label / history
Terre was first produced in the 2005 vintage. Cabernet Sauvignon vineyards planted in the early 2000s yielded promising fruit but were considered too young for San Leonardo. This prompted the creation of a true second wine intended to express the same terroir in a fresher, more immediate form.
