Castello La Leccia
カステッロ・ラ・レッチャ
Historic Castellina estate crafting organic, single-vineyard Chianti Classico.
Castello La Leccia is a historic estate in Castellina in Chianti, with the castle first documented in 1077. The Daddi family purchased the property in 1920 and restored it, and in 2018 ownership passed to the Swiss Sonderegger family, now led by Rolf Sonderegger. The 170-hectare estate includes about 17 hectares of vineyards (300-500m altitude) certified organic since 2013, planted mainly with Sangiovese alongside Malvasia Nera, Syrah, and Ciliegiolo. Flagship wines include Chianti Classico DOCG, Chianti Classico Riserva, and the single-vineyard Gran Selezione 'Bruciagna' from a two-hectare galestro-soil parcel, alongside IGT wines and an agriturismo.
www.castellolaleccia.com/en/ ↗Cuvées
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Who Is This For?
Ideal for lovers of elegant, terroir-driven Sangiovese from organically farmed, high-altitude Chianti Classico vineyards, and for those drawn to historic Tuscan castle estates.
Frequently Asked Questions
- Is Castello La Leccia's wine organic?
- Yes, the estate's roughly 17 hectares of vineyards have been certified organic since 2013, using reduced copper and sulphur for phytosanitary treatments.
- What is Castello La Leccia's flagship wine?
- Their flagship is the Chianti Classico Gran Selezione 'Bruciagna', a 100% Sangiovese from a two-hectare vineyard on schistous galestro soil at 500 meters altitude, aged a minimum of three years.
- Who owns Castello La Leccia today?
- The Daddi family purchased and restored the estate in 1920; in 2018 ownership passed to the Swiss Sonderegger family, led by Rolf Sonderegger, who continue to manage the property.
- What grape varieties does Castello La Leccia grow?
- Sangiovese is the primary variety, complemented by small plantings of Malvasia Nera, Syrah, and Ciliegiolo used in their IGT blends.
- Does Castello La Leccia's wine pair well with Japanese cuisine?
- Yes, the balanced acidity and refined tannins of their Chianti Classico pair well with grilled meats, mushroom dishes, and umami-rich soy-based preparations.