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A brief history

The first historical traces of the Castello La Leccia date back to 1077.
During the 15th century, one of the most ancient Florentine Families, the Ricasoli, dominated the castle. It had also been the bulwark in the continuous wars between Florence and Siena.
In the 18th century, the castle had been partially renovated into a manor house, leaving the remaining hamlet a comfortable place where about 70 people lived.
The Castello La Leccia is an organic farm and a medieval luxury vineyard accommodation. We care for these lands and truly love these places; it is with great passion we have restored light and life to this house. We are not an Hotel but a family. Our idea is to greet you and share our intense love for this Tuscan location.
In 2018, the baton was passed to the Swiss Sonderegger family who, with the same passion and commitment of former times, now manages Castello la Leccia. Thanks to the dedication and attention with which our team perform their duties on a daily basis, the values of respect for the environment and nature have been renewed.

A good vintner must favour the natural balance of the ecosystem. With this strong belief we sustain the development of life in the ground. We
are organic certified from the 2013 and we use a reduced quantity of copper and sulphur for phytosanitation, we favour the use of resistance inductors to increase the intrinsic defence of plants.
Our vineyards are located in five different areas around the central core of the Castle at altitudes ranging from 300 to 500 meters above sea level. They are exposed to the south and southwest and have their roots in clayey soils rich in limestone. It is in these differences that Sangiovese releases its ductility, expressing complexity and structure rather than sweetness and elegance. We also grow small quantities of Malvasia Nera, Syrah and Ciliegiolo.

To obtain a good product, ripe and healthy grapes are certainly needed, but in any case, the cellar represents a delicate phase of production. The grapes from each vineyard are harvested and vinified separately, the fermentation, initiated by the indigenous yeasts, takes place in steel tanks at a controlled temperature. After racking, the wine continues malolactic fermentation in the cement. The next phase, perhaps the most delicate, is the assembly of Sangiovese of Chianti Classico which, coming from four distinct vineyards, has very different characters and aromas. The refinement then takes place both in concrete tanks and in oak barrels and barriques.
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Established in 1920

Localita' La Leccia
Italy, Toscana


Castello La Leccia Wines