Leonardo da Vinci 1502 Sangiovese Passito Uve Portate a Cesena 2024

Leonardo da Vinci 1502 Sangiovese Passito Uve Portate a Cesena is a rich Romagna Sangiovese made using the traditional appassimento method, which concentrates the grapes’ fruit and aromatic intensity. Part of the “1502 Da Vinci in Romagna” collection, it pays tribute to Leonardo da Vinci’s 1502 journey through Cesena, where he observed and described the dehydration of grapes—a technique reflected in this distinctive, full-bodied red.

Tasting Notes
The wine has an intense ruby-red colour with garnet highlights. Its generous, complex nose reveals ripe dark fruit alongside elegant notes of vanilla, chocolate and subtle spice. On the palate, it is velvety and full-bodied, with concentrated fruit balanced by fresh acidity and tannins softened through oak ageing. The finish is long and warmly spiced, with refined hints of tobacco. It is approachable now, while its structure and concentration should allow it to develop further over the next several years when stored properly.

Production
The Sangiovese grapes are grown in the hills between Castrocaro Terme, Predappio, Bertinoro and Cesena, at elevations of approximately 250–350 metres. The varied soils contribute different elements to the wine: the clay-rich soils around Predappio bring power, while the marl and sandstone found between Bertinoro and Castrocaro lend finesse and freshness. After a careful manual harvest, the grapes are dried for at least 60 days in a controlled fruit-drying facility, allowing their flavours and sugars to become more concentrated. Fermentation takes place at controlled temperatures with selected yeasts, using remontage and délestage techniques to extract colour and aroma. Following malolactic fermentation, the wine matures for 10–12 months in French and American oak barrels, which help soften the tannins and integrate the wine’s rich aromatic profile.

Food & Serving
Its depth and velvety texture make it an excellent partner for braised meats, game ragù, slow-cooked beef and other richly flavoured dishes. It also pairs beautifully with mature hard cheeses. Serve lightly cool, at around 16–18°C, and consider decanting for 30–60 minutes before serving to allow the concentrated fruit, spice and oak notes to open fully.

Producer
Cantine Leonardo da Vinci draws inspiration from the Renaissance master’s connection with Romagna through its “1502 Da Vinci in Romagna” collection. This Sangiovese Passito commemorates Leonardo’s time in Cesena and his interest in the local practice of drying grapes. By combining regional Sangiovese, appassimento and extended oak maturation, the winery presents a modern interpretation of Romagna’s traditions while highlighting the area’s diverse hill vineyards.

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