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Terre di San Leonardo 2019 - Tenuta San Leonardo
Tenuta San Leonardo


  Italy / Alto Adige
ADD TO CART At your doorstep in 1 - 3 days

Puts the value for money scale on another basis!


Why do we love it?

Terre di San Leonardo is a Bordeaux blend from the Trentino-Alto Adige honored soils. Tenuta San Leonardo is one of the 2 most important wineries in the area and one of the few that have realized the amazing potential of the region. In addition, Terre di San Leonardo puts the value for money scale on another basis.

Tenuta di San Leonardo, one of the most historic wineries in the area, was founded in the 18th century. If you are not familiar with Trentino-Alto Adige, it is located in northern Italy and has a huge wine history. If you did not know it,Terre di San Leonardo is the best way to discover it. The Gonzaga family has been runing the winery since its inception, in 1724. Carlo Guerrieri Gonzaga left his mark on the wines of the winery, choosing to adopt a more refined style (the one he preferred). When everyone wanted to produce rich, intense, barrel-aged wines, the "stubborn" Carlo Guerrieri Gonzaga insisted on keeping the style and elegance of his wines. This was the wisest decision he made since this, not only characterizes the wines of the winery until today, but it is also what has made them famous worldwide. The other important decision that determined their style is the planting of Carmenere.

Terre di San Leonardo is a blend of Cabernet Sauvignon (50%), Merlot (40%), and Carmenere (10%). The wine is fermented with ambient yeasts in concrete tanks and 20% is aged in French oak barrels. The result is impressive and fruity, with classic elegance.

Enjoy it now next to juicy fillets and think of your next trip to Italy!









Tastes Like

It has moderate ruby color and impressive aromas of ripe cherry, sour cherry, blackberry, and plum framed with notes of vanilla, cedar, pepper, and leather. Its earthy dimension is expressed with notes of tea and forest floor.

In the mouth, it is juicy, with medium (+) body, moderate but ripe tannins, and crisp acidity. Fresh red and black fruits such as sour cherry, plum, and berry are dressed with spice and botanical dimensions.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13%
Origin Trentino-Alto Adige, Italy
Variety Cabernet Sauvignon, Merlot, Carmenere
Aromas Ripe cherry, sour cherry, blackberry, plum, vanilla, cedar, pepper, leather, tea.
Bottle Size 750ml
Barrique 18 months
Serving temperature 16%
Aging 6 years
Closure Cork
Organic No



Pair it with a juicy burger, beef stew in tomato sauce, or a with rib-eye steak with red wine sauce and vegetables.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving


Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.


Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.



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