About this wine
An IGT Toscana Bianco made from Incrocio Manzoni (Manzoni Bianco), grown on the estate's stony soils. Grapes are gently pressed with dry ice to minimize oxidation, then undergo cryomaceration at around 6°C for 72 hours before fermenting at a cool 14-16°C to preserve primary aromatics. Straw yellow with greenish reflections, the wine is fresh and fruity with marked minerality alongside strong floral and fruity notes.
A crisp, aromatic white that's an easy, food-friendly counterpoint to the estate's Sangiovese-based reds.
Sommelier's Note
"Incrocio Manzoni is an underused grape outside the Veneto — Martina shows it can carry real minerality and aromatic lift in Chianti's galestro soils too."
Food Pairings
Suits fresh fish, seafood appetizers, vegetarian dishes and light pasta.
When to drink it
Summer aperitivo, seafood dinners, light lunches.
Specs
- Grape Varieties
- Incrocio Manzoni
- Style
- White
- Price Range
- $15-20
Terroir & Winemaking
100% Incrocio Manzoni (Manzoni Bianco), organically grown on stony soils. Grapes pressed gently with dry ice to limit oxidation, cryomacerated at approx. 6°C for 72 hours, then fermented at 14-16°C in stainless steel to retain primary fruit and floral aromatics.
Frequently Asked Questions
- What grape is Martina made from?
- It is 100% Incrocio Manzoni (Manzoni Bianco), a white grape variety more commonly associated with the Veneto, here grown organically on Castello La Leccia's stony soils.
- What does the wine taste like?
- It is fresh and fruity with marked minerality, plus strong floral and fruity notes preserved by cool fermentation.
- What food pairs well with it?
- Fresh fish, seafood appetizers, vegetarian dishes and light pasta all pair naturally with its bright acidity and minerality.
- How is it made?
- Grapes are pressed gently with dry ice to limit oxidation, cryomacerated around 6°C for 72 hours, then fermented at a cool 14-16°C to preserve primary aromatics.
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Talk to the SommelierMore wines from this producer
キャンティ・クラシコ
Chianti Classico
RedSangiovese
The estate's entry-level Chianti Classico DOCG, made from 100% organically grown Sangiovese. After destemming and gentle crushing, the grapes undergo a 24-hour pre-fermentative cryomaceration, followed by fermentation in temperature-controlled steel tanks and roughly 12 months of aging in a mix of French and Austrian oak (225-2,500L) alongside steel and cement. Dark ruby in color, with mint, blackcurrant and ripe cherry on the nose and a full-bodied palate of forest berries and blackberry with tightly woven tannins.
キャンティ・クラシコ・グラン・セレツィオーネ「ブルチャーニャ」
Chianti Classico Gran Selezione 'Bruciagna'
RedSangiovese
The estate's top wine: a single-vineyard Chianti Classico Gran Selezione DOCG made from 100% Sangiovese grown on the two-hectare Bruciagna parcel, on schistous galestro soils. An organic, full-bodied, oaked expression with earthy, umami aromas of old leather, crushed rocks, black olive and balsamic notes, layered with vanilla, fresh cherry and wild strawberry. On the palate, bright cherry and citrus peel arrive first, giving way to deeper earthy tones. Rated 93 points by Robert Parker/Wine Advocate, 92 by James Suckling, and 90 by Decanter and Falstaff for recent vintages.
キャンティ・クラシコ・リゼルヴァ「ジュリアーノ」
Chianti Classico Riserva 'Giuliano'
RedSangiovese
Castello La Leccia's Chianti Classico Riserva DOCG, historically labeled 'Giuliano', is a 100% Sangiovese selection from manually harvested, organically farmed grapes on south/southwest-facing slopes rich in alberese, marl and chalk. It ages roughly 18 months in French oak barrels and barriques, followed by around 6 months in bottle. Aromas of wild dark cherry, leather, licorice, incense, cloves and dried flowers lead to a vibrant, mineral, velvety palate with dense, soft tannins and a long finish.
ヴィヴァイオ・デル・カヴァリエーレ
Vivaio del Cavaliere
RedSangiovese · Malvasia Nera · Syrah
A light, fruity IGT Toscana Rosso blend of roughly 75% Sangiovese, 20% Malvasia Nera and 5% Syrah, all organically grown. Matured in concrete tanks for about 6 months and released young and fresh. Savory, meaty aromas mingle with rich dried fruit and spice; the palate shows ripe black plum and bramble alongside bright red cherry, juicy black cherry and a hint of licorice root, with supple tannins and balancing acidity. Best served around 18°C and enjoyable on release, though it can also develop over a few years.