Leonardo Zito is a retired winemaker from Sicily that with the help of 3 sons (1 professional sommelier and 2 engineers) and their wives decided to make a good wine from a single vineyard to drink with the family. They soon realised that it was too good not to share! The result is BorgoLeo, the name coming from Borgo Bonsignore (the town where everything started) and Leo after the man himself.
Aromas of dark fruits. The palate has flavours of cherries, blackberries and plums along with notes of pepper and dry herbs. The finish is long with hints of peppery spice.
Enjoy with roast duck.
The wine making process involves a soft pressing of the grapes and a cold decanteration for 24 hours. For 90% of the must, fermentation takes place at a controlled temperature between 18 and 20°C for 50 days and then it is left to rest on its own yeasts, for another 80 days. The remaining 10% of the must is fermented in wooden casks and after 90 days, it is then added to the bulk. Once assembled it is left in the bottle for 2 months. Approximately 38.800 bottles are produced every year.