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Eredi Legonziano, a name linked to the History

Eredi Legonziano comes from a viticultural history that has its roots in the passion for the land that wine is one of its most precious fruits. A past full of deep meanings that takes us through the origins of Abruzzo oenology to the legendary figure of the ancestor Legonziano(or Longinus). From this important figure the winery has taken its name. Indeed, we are not heirs in terms of lineage; but successors of an important historical and cultural heritage. [read more].

"36" Metodo Classico Abruzzo DOC

The sparkling wine production process (Traditional method or méthode champenoise), is completely performed in the winery.

AREA OF PRODUCTION: Lanciano, on south-east facing vineyards.
GRAPES: Pecorino, Passerina and Cococciola.
TRAINING: Countertrellis and Abruzzo trellis.
SOIL TYPE: Medium-textured clayey.
YIELD PER PLANT: 6 - 6,5 Kg
HARVEST: The harvest period varies depending on the variety. For Pecorino, in late August; while Cococciola and Passerina in mid-September. Only the best selection of these grapes will be harvested by hand to make this wonderful, unusual fizz.
VINIFICATION: Grapes are gently pressed, then only the must with the perfect characteristics is used for the production. The fermentation takes place in stainless steel tanks at a temperature of 14-15 ° C.
DEVELOPMENT: In the spring following the harvest, the wine obtained, with the addition, of autochthonous yeasts - selected by our technicians, during a two years long study - is bottled and stocked in the cellar for 36 months. Only after this period of aging on the lees wine manages to express his richness and identity. In the later stage of aging, the bottles are stored horizontally upside down (sur point) for 2 months on trestles (pupitres) on which technicians work a manual daily shaking (remuage), which is essential to bring lees to the top of the bottle, in order to operate the final degorgement and the closure with natural cork.
TASTING NOTES: Bright straw yellow colour with a dense perlàge, thin and persistent. It has a full bouquet, that reminds of the sea, with classic hints of bread crust and amazing, fresh and impetuous white fruit. The palate is elegant, fresh, fruity with good acidity, carved from temperature excursions of nearby Majella Mountain.
SERVING TEMPERATURE: 6 - 8 ° C.
ALCOHOL: 13%.
PAIRINGS: It is an excellent aperitif, but its complexity makes it a perfect companion of raw fish and seafood dishes such as Sushi or crab soups. It is also incredibly enjoyable with delicate risottos, thanks to the wonderful opposition between the creaminess of the dish and the freshness of this charming bubble.

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Legonziano DOC Bianco

PRODUCTION AREA: Lanciano and surrounding municipalities in the low hill.
GRAPES: Cococciola DOC (100%).
TRAINING SYSTEM: Countertrellis and Abruzzo trellis.
TYPE OF SOIL: Clay - limestone.
YIELD PER PLANT: 3 - 3.5 kg.
HARVEST: Manual, second week of September.
VINIFICATION: Soft pressing and fermentation at controlled temperatures in small stainless steel tanks.
FERMENTATION: In an autoclave with selected yeasts in the cellar and subsequent aging on the lees for six months.
CHARACTERISTICS: Straw yellow color with golden reflections. Fine and persistent, almost creamy. Resolute bouquet, fruity with notes of ripe white fruit. Flavor, filled with good length and with a pleasantly fresh citrus aftertaste.
SERVING TEMPERATURE: 6-8 ° C.
ALCOHOL: 13% Vol.
PAIRINGS: It can accompany the whole meal with a predilection for delicate fish recipes, such as spaghetti with seafood and tuna tartàre, but it is also perfect with light meat recipes like chicken scalloppine with lemon or turkey strips with balsamic vinegar.

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Legonziano DOC Rosé

AREA OF PRODUCTION: Lanciano and Castelfrentano south-east facing hills.
GRAPES: Montepulciano d'Abruzzo (100%).
TRAINING SYSTEM: Countertrellis and Abruzzo trellis.
TYPE OF SOIL: Pebbly soil mixed with clays.
YIELD PER PLANT: 3-3.5 kg
HARVEST: Manual, last week of September.
VINIFICATION: Soft pressing and fermentation at controlled temperatures in small stainless steel tanks. The production of Rosé is perhaps the most delicate, because of the attention needed to reach the perfect balance of colour during the maceration on the skins. After this phase, the must is filtered and proceed with the controlled temperature fermentation, typical of white wines.
FERMENTATION: In an autoclave with selected yeasts in the cellar and subsequent ageing on the lees for six months.
CHARACTERISTICS: Vibrant pink color, with bright reflections. Fine and persistent perlàge. The bouquet is intense and complex, fragrant and lively. Evokes hints of red fruits like strawberries and cherries and ripe fruit with full and deep aromas. The taste is pleasant and elegant, full, velvety, soft, and with a nice body.
SERVING TEMPERATURE: 6-8 ° C.
ALCOHOL: 13% Vol.
PAIRINGS: It 'a wine for every occasion and context. Perfect with seafood, tartàre and carpaccio of salmon or tuna, but also with more elaborate fish dishes, such as fish soup or stuffed mussels in red sauce.

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Spumante Brut

AREA OF PRODUCTION: Lanciano, Castelfrentano with South - Southeast facing vineyards.
GRAPES: Trebbiano d'Abruzzo (60%) and Cococciola (40%).
TRAINING SYSTEM: Counter trellis and Abruzzo trellis.
TYPE OF SOIL: Mixed pebbly soil to clayey.
YIELD PER PLANT: 6 - 6,5 Kg.
HARVEST: Manual, within the first week of September.
VINIFICATION: Soft pressing of the grapes and fermentation of the clear must in small stainless steel tanks at controlled temperature.
FERMENTATION: Autoclave ageing 4 months on the lees.
CHARACTERISTICS: Straw yellow colour with greenish reflections. Bubbles fine and persistent. Slightly aromatic bouquet with hints of unripe fruits. In the mouth is lively and fresh with a long and aromatic after-taste. Great balance between freshness, acidity and volume.
SERVING TEMPERATURE: 5-6 ° C.
ALCOHOL: 12.5% vol.
PAIRINGS: It is a perfect wine to open all happy occasion. It goes well with all the dishes not too elaborate and demanding, such as delicate risotto and the fish carpaccio. Its freshness and acidity also make it a pleasant companion for cold hors d'oeuvres, both with fish and meat.

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LEGONZIANO SPUMANTE ROSE' EXTRA DRY

AREA OF PRODUCTION: Lanciano, Castelfrentano with south- southwest facing vineyards.
GRAPES: Montepulciano d'Abruzzo (100%).
TRAINING SYSTEM: Counter-trellis and Abruzzo trellis.
TYPE OF SOIL: Mixed pebbly soil to clayey.
YIELD PER PLANT: 5 Kg.
HARVEST: Manual harvest, within the last ten days of September.
VINIFICATION: Soft pressing, fermentation in small stainless steel tanks at controlled temperature. The processing of Rosé is perhaps the most delicate, as the process of maceration on the skins has to be carefully controlled, in order to have the perfect nuance of colour.
FERMENTATION: In autoclave, ageing 2 months of on lees.
CHARACTERISTICS: Bright pink colour. The nose is intense and complex, fragrant and lively. Red fruit, such as strawberry and cherry are the most powerful, but also hints of pear and rose. The taste is pleasant and elegant, with a delicate tannins which all together make it a full body, velvety and very enjoyable fizz.
SERVING TEMPERATURE: 6-8 ° C.
ALCOHOL: 12.5% vol.
PAIRINGS: Perfect with prawns and shrimp, it goes in a sublime way with breaded sole and Sushi. Also with complex or spiced fish recipes, such as bouillabaisse or peppered mussels and clams. This is a very summary fizz, perfect for a party on the beach.

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LEGONZIANO SPUMANTE EXTRA DRY

AREA OF PRODUCTION: Lanciano, Castelfrentano with south – south-east facing vineyards.
GRAPES: Trebbiano d'Abruzzo (60%) and Cococciola (40%)
TRAINING SYSTEM: Counter-trellis and Abruzzo trellis.
TYPE OF SOIL: Mixed pebbly and clayey soil.
YIELD PER PLANT: 6 Kg / vine.
HARVEST: Manual, within the first week of September.
VINIFICATION: Soft pressing of the grapes and fermentation of the clear must in small stainless steel tanks at controlled temperature.
FERMENTATION: Autoclave, ageing 2 months of on lees.
CHARACTERISTICS: Straw yellow colour with greenish reflections. Fine and persistent. Slightly aromatic bouquet with hints of white fruit and broom. In the mouth is fresh, clean and persistent; It has a surprisingly balance between freshness and richness.
SERVING TEMPERATURE: 6-8 ° C.
ALCOHOL: 12.5% vol.
PAIRINGS: This is an everyday toast! Fresh and easy drinking, it goes well with all aperitifs especially with all shellfish. Also it can enrich a work-lunch salad with a twist of sparkle. It will make the perfect risotto both as an ingredient and on the table. Try it with squid scented with lemon and parsley or with a salmon and green apple salad, its freshness and pleasant acidity will make your day.

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