Tenuta San Leonardo Carmenere IGT 2018

Tenuta San Leonardo Carmenere IGT 2018 showcases the unique character of Carmenere, a varietal rarely found in Italy. This wine is bold and expressive, with aromas of blackberries, bell pepper, and subtle spice, complemented by hints of dark chocolate and cedar. The palate is full-bodied and structured, with velvety tannins and a balanced, lingering finish that speaks to its refined craftsmanship.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Carmenere
Tastes Like: Comparable to a Cabernet Sauvignon, with blackberries, bell pepper, and dark chocolate, finishing with velvety tannins.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Trentino-Alto Adige, Italy
Terroir: Gravelly and clay soils
Aging: 18 months in oak barrels
Serving Temperature: 16-18°C

Tenuta San Leonardo is an iconic estate in Northern Italy, celebrated for its meticulous winemaking. Their Carmenere showcases the elegance and complexity of this historic varietal.

Seafood: Blackened tuna or swordfish with a herb crust.
Poultry: Duck confit or chicken mole.
Vegetarian: Grilled portobello mushrooms or ratatouille.
Meat: Beef Wellington or venison stew.

Aged Gouda: Rich and nutty, enhancing the wine's complexity.
Pecorino Toscano: Firm and salty, balancing the wine's structure.
Blue Stilton: Bold and creamy, complementing the wine's depth.
Fontina: Smooth and nutty, pairing beautifully with the wine.

Beef Wellington

Ingredients:

• 1kg beef tenderloin
• 2 tbsp olive oil
• 200g mushrooms, finely chopped
• 2 garlic cloves, minced
• 4 slices of prosciutto
• 1 sheet puff pastry
• 1 egg, beaten
• Salt and pepper, to taste

Instructions:

1. Season beef with salt and pepper. Sear in olive oil over high heat until browned. Set aside to cool.
2. Sauté mushrooms and garlic until dry. Let cool.
3. Wrap beef in prosciutto and mushroom mixture. Cover with puff pastry, sealing the edges.
4. Brush with egg wash and bake at 200°C (400°F) for 25-30 minutes, until golden.
5. Let rest for 10 minutes before slicing.

Tip: Pair with Tenuta San Leonardo Carmenere for a luxurious meal.