Castello La Leccia’s history runs deep with historical resources referencing it as early as 1077. Francesco Daddi took ownership in 2012, and along with the valued input of Architect Alessandro Loni Coppedè, has revived the castle to be the impeccable estate it is today.
Castello La Leccia employs organic practices and pays full respect to the natural ecosystem of their vineyards. The vineyards are situated in 5 different locations surrounding the castle, at altitudes that vary from 300 to 500 meters above sea level. They use very little copper and sulphur in the vineyard and they plant barley, mustard, and clover between the rows of vines and use compost derived from the grape pomace and stocks to enrich their soils.
All of this helps to nurture their grapes throughout the growing season.
The vineyards are situated at 300-500m altitude and are south/southwest facing. The grapes are grown on albarese, marl and chalky soils and vines are trained on the guyot trellising system. The average age of the vines are from 9-15 years. Harvest is generally completed in the month of September and grapes are immediately brought to the winery. At the winery, fermentation using indigenous yeasts takes place in stainless steel tanks at a controlled temperature. The wine is then racked and undergoes malolactic fermentation. The wine is aged Francia/Austrian oak for a period of 12 months before it is filtered and bottled. The wine is further aged in bottle for at least 4 months before it is released to market.