Frescobaldi - Tenuta Luce della Vite : Lux Vitis 2020

Characteristics and tasting tips for Lux Vitis 2020 from Frescobaldi - Tenuta Luce della Vite

Tasting

Colour

The wine displays an intense, almost impenetrable ruby red colour with delicate violet highlights.

Nose

Complex and layered, the nose opens after brief aeration with notes of blackcurrant, very ripe fruit and sweet violets, lifted by a delicate touch of cocoa powder. The bouquet also reveals aromas of oriental spices and wild aromatic herbs, with subtle hints of tobacco and wood. As the wine breathes, notes of ripe cherries and potpourri gradually emerge.

Palate

On the palate, this wine reveals its structural power while retaining refined elegance. Full-bodied, rich and complex, it has a distinctly Mediterranean character. The attack is velvety and smooth. The palate is beautifully supported by a refreshing acidity that balances the richness of the fruit with the tannic structure. The tannins are elegant and enveloping. The finish is marked by incisive, expressive notes of roasted espresso beans and wild aromatic herbs, with remarkably long persistence.

Food and wine pairings

This wine pairs perfectly with grilled or roasted red meats, rich meat-based stews, or braised furred game such as venison or wild boar. It also elegantly complements traditional Tuscan dishes and Mediterranean cuisine featuring aromatic herbs and well-structured meat dishes.

Serving and cellaring

This Lux Vitis 2020 should be served at room temperature, around 16-18°C. Light aeration before tasting is recommended to allow its complex aromas and tannic structure to express themselves fully.

An elegant blend of Cabernet Sauvignon and Sangiovese from the Montalcino terroir

The estate

Frescobaldi - Tenuta Luce della Vite was born in the early 1990s from the meeting between Vittorio Frescobaldi, heir to a Tuscan winemaking lineage spanning more than 700 years, and Robert Mondavi, a pioneer of modern Californian winemaking. In 1995, the two families acquired around 40 hectares of vineyard land in Montalcino to establish the estate's first plantings. Since 2005, Lamberto Frescobaldi, Vittorio's son and the 30th generation of the family, has overseen all production protocols. Today the estate covers 249 hectares, including 92 hectares of vineyards, located at the heart of the Val d'Orcia Natural and Cultural Park in Tuscany. The estate's philosophy is founded on deep respect for the land and its resources, with the aim of crafting wines that reflect the beauty of the territory.

The vineyard

The Lux Vitis vineyard covers 3 hectares and is planted on mixed sandy soils that are particularly well suited to the expression of Cabernet Sauvignon. First planted in 2004, the vines were patiently observed over many years, revealing the exceptional quality of the grapes produced by this unique terroir. Located south-west of Montalcino, the vineyard enjoys a microclimate of unrivalled value for viticulture, with brilliant sunshine, long, hot and dry summers, and a predominantly south-westerly exposure that ensures slow, complete ripening of the grapes. The estate lies in the Tuscany region, a territory declared a UNESCO World Heritage Site.

The vintage

The 2020 vintage in Montalcino stood out for particularly favourable weather conditions. A mild, dry winter opened the season, encouraging early budburst. Conditions remained mild in spring, with average rainfall concentrated in March and May. Rain returned during the first three weeks of June, providing timely support for the vines ahead of the hot, dry summer that followed and lasted until the end of August. Two spells of rain brought temperatures down, relieving the vines and promoting optimal bunch development. The early start to the growing season was reflected in an early harvest, which began on 24 September. At harvest, the grapes were healthy and sound, with exceptional phenolic ripeness.

Winemaking and ageing

After hand harvesting, the bunches for Lux Vitis 2020 were destemmed, and the finest grapes were sent on to the pressing stage. Fermentation took place in concrete vats at a controlled temperature of between 28 and 30°C. Fermentation lasted 12 days, while maceration on the skins lasted 20 days, allowing a full yet controlled extraction of phenolic compounds. Malolactic fermentation took place in barrels. Final ageing lasted 24 months entirely in new French oak barrels, allowing prolonged interaction with the wood while maintaining a delicate balance. The wine was bottled in December 2020.

Grape varieties

Cabernet Sauvignon and a small proportion of Sangiovese.