OUR WINES
LEPORATI WINES
Our Barbera, Grignolino, Freisa, Bonarda, Cortese, are a true expression of the “terroir”, but they are worked in a modern way. Their freshness, cleanliness and naturalness are the result of valuable enological practices.
OUR SELECTION OF FINE WINES
TO PRIVATE CONSUMERS
The company offers the service of selling wine in bottles of 0.75 l, but also in more convenient formats of 1.5 l or bottles of 2l (with returnable glass).
In addition, you can buy almost all of our wines in bulk form through containers of different capacities (demijohn and/or tanks). Upon order, in Piedmont, Lombardy, Valle d’Aosta and Liguria we provide delivery service with our own means.
For any information please contact us at the e-mail address info@vinoleporati.com or at the following number telephone +39 0142-449404 in order to meet all your needs.
BUSINESS TO BUSINESS
The company for businesses (wine shops, restaurants, gastronomies, etc. …) provides the entire production at rates more advantageous.
For any information, please contact us by phone (+39 0142-449404) or by e-mail (info@vinoleporati.com), taking care to leave your telephone number through which you can be contacted by us.
MONTESASSO
Barbera del Monferrato Superiore D.O.C.G
VINEYARDSVARIETALS Barbera 100% RAISING SYSTEM Guyot ALTITUDE 200 m a.s.l. EXPOSURE South-West SOIL Mostly Clay YEAR OF PLANTATION 1987 HECTARES TOTAL 2 hectars YIELDS PER HECTARE 7 tons/hectare (grapes) VINIFICATIONHARVEST Picked by hand FERMENTATION MACERATION Fermentation at controlled temperature 26-27 °C. Maceration on the skins 15 days FINING AND AGEING In wood 12 months - in bottle 1 year |
TASTECOLOUR Ruby red with light garnet reflections BOUQUET Intense and ethereal TASTE Austere and full-bodied with a light hint of vanilla ALCOHOL 13,5% vol. LONGEVITY 5 years STORAGE 14-15 °C SERVING TEMPERATURE Serve at 18- 20 °C FOOD PAIRING Red meat and game |
RUBIA
Barbera del Monferrato D.O.C
VINEYARDSVARIETALS Barbera 100% RAISING SYSTEM Guyot ALTITUDE 200 m a.s.l. EXPOSURE South-West SOIL Mostly Clay YEAR OF PLANTATION 1987 HECTARES TOTAL 2 hectars YIELDS PER HECTARE 7 tons/hectare (grapes) VINIFICATIONHARVEST Picked by hand FERMENTATION MACERATION Fermentation at controlled temperature 26-27 °C. Maceration on the skins 10 days FINING AND AGEING Steel - in bottle 1 year |
TASTECOLOUR Vivid ruby red BOUQUET Intense fragrant and vinous TASTE Smooth- body with a long persistence ALCOHOL 13% vol. LONGEVITY 4 years STORAGE 14-15 °C SERVING TEMPERATURE Serve at 18- 20 °C FOOD PAIRING First courses, white and red meat |
SANVAS
Grignolino del Monferrato Casalese D.O.C
VINEYARDSVARIETALS Grignolino 100% RAISING SYSTEM Guyot ALTITUDE 300 m a.s.l. EXPOSURE South-West SOIL Mostly Clay YEAR OF PLANTATION 1999 HECTARES TOTAL 6 hectars YIELDS PER HECTARE 8 tons/hectare (grapes) VINIFICATIONHARVEST Picked by hand FERMENTATION MACERATION Fermentation at controlled temperature 25-26 °C FINING AND AGEING Steel, refinement in the bottle |
TASTECOLOUR Red with light orange reflections BOUQUET Delicate fruity intense TASTE Fragrant and pleasant body with light, slightly bitterish taste ALCOHOL 13% vol. LONGEVITY 2 years STORAGE 14-15 °C SERVING TEMPERATURE Serve at 18- 20°C FOOD PAIRING Starters, first courses and crustaceans |
GINESTRA
Chardonnay D.O.C
VINEYARDSVARIETALS Piemonte Chardonnay 100% RAISING SYSTEM Guyot ALTITUDE 300 m a.s.l. EXPOSURE South-West SOIL Mostly Clay YEAR OF PLANTATION 1997 HECTARES TOTAL 3 hectars YIELDS PER HECTARE 9,5 tons/hectare (grapes) VINIFICATIONHARVEST Picked by hand FERMENTATION MACERATION Soft pressing and Fermentation at a temperature of 17 °C FINING AND AGEING In steel tank |
TASTECOLOUR Straw white with greenish reflections BOUQUET Intense fruity with a slight hint of banana TASTE Delicate, soft with pleasant impact ALCOHOL 12% vol. LONGEVITY 1 year STORAGE 14-15 °C SERVING TEMPERATURE Serve at 12- 14 °C FOOD PAIRING Ideal with starters and seafood dishes |
FREISA
Monferrato D.O.C
VINEYARDSVARIETALS Freisa 100% RAISING SYSTEM Guyot ALTITUDE 250 m a.s.l. EXPOSURE South-West SOIL Mostly Clay YEAR OF PLANTATION 1998 HECTARES TOTAL 3 hectars YIELDS PER HECTARE 7 tons/hectare (grapes) VINIFICATIONHARVEST Picked by hand FERMENTATION MACERATION Fermentation at controlled temperature 26-27 °C. Maceration on the skins 10 days. FINING AND AGEING Steel tank |
TASTECOLOUR Intense ruby red with violet tones BOUQUET Strong vinous persistent TASTE Fresh with good vivacity, with a right body ALCOHOL 13% vol. LONGEVITY 2 years STORAGE 14-15 °C SERVING TEMPERATURE Serve at 16 - 18°C FOOD PAIRING Ideal with cured meats, first courses of meat, fried mixed meat and vegetables as well as medium-aged cheeses |
BONARDA
Piemonte
VINEYARDSVARIETALS Croatina 100% RAISING SYSTEM Guyot ALTITUDE 250 m a.s.l. EXPOSURE South-West SOIL Mostly Clay YEAR OF PLANTATION 2005 HECTARES TOTAL 3 hectars YIELDS PER HECTARE 8 tons/hectare (grapes) VINIFICATIONHARVEST Picked by hand FERMENTATION MACERATION Fermentation at controlled temperature 26-27 °C. Maceration 10 days. FINING AND AGEING Steel tank. Natural Re-fermentation for Effervescing |
TASTECOLOUR Intense ruby red with violet tones BOUQUET Strong vinous persistent TASTE Fresh with good vivacity, with a right body ALCOHOL 12,5% vol. LONGEVITY 2 years STORAGE 14-15 °C SERVING TEMPERATURE Serve at 16 - 18°C FOOD PAIRING Ideal with cured meats, first courses of meat, bagna caòda, medium-aged cheeses |
DOLCETTO
Monferrato D.O.C
VINEYARDSVARIETALS Dolcetto 100% RAISING SYSTEM Guyot ALTITUDE 300 m a.s.l. EXPOSURE South-West SOIL Mostly Clay YEAR OF PLANTATION 1998 HECTARES TOTAL 6 hectars YIELDS PER HECTARE 8 tons/hectare (grapes) VINIFICATIONHARVEST Picked by hand FERMENTATION MACERATION Fermentation at controlled temperature 26-27 °C. Maceration on the skins 8 days. FINING AND AGEING Steel tank |
TASTECOLOUR Ruby red with light purple tones BOUQUET Intense, vinous TASTE Soft, pleasant, with a good body and light tannic sensations to the aftertaste ALCOHOL 13% vol. LONGEVITY 2 years STORAGE 14-15 °C SERVING TEMPERATURE Serve at 18 - 20°C FOOD PAIRING Appetizers and first dishes like risotto |
CHIARETTO
Monferrato D.O.C
VINEYARDSVARIETALS Barbera 100% RAISING SYSTEM Guyot ALTITUDE 200 m a.s.l. EXPOSURE South-West SOIL Mostly Clay YEAR OF PLANTATION 2002 YIELDS PER HECTARE 9 tons/hectare (grapes) VINIFICATIONHARVEST Picked by hand FERMENTATION MACERATION Fermentation in white and controlled temperature 26-27 °C. FINING AND AGEING Steel -1 year in the bottle |
TASTECOLOUR Pinkish BOUQUET Intense vinous fragrant TASTE Soft with a good body ALCOHOL 11,5% vol. LONGEVITY 1 year STORAGE 18 °C SERVING TEMPERATURE Serve at 16 - 18°C FOOD PAIRING Aperitifs, cold appetizers |
CORTESE
Monferrato Casalese D.O.C
VINEYARDSVARIETALS Cortese 100% RAISING SYSTEM Guyot ALTITUDE 200 m a.s.l. EXPOSURE South-West SOIL Mostly Clay YEAR OF PLANTATION 1995 HECTARES TOTAL 5 hectars YIELDS PER HECTARE 9,5 tons/hectare (grapes) VINIFICATIONHARVEST Picked by hand FERMENTATION MACERATION Soft pressing and Fermentation at a temperature of 17 °C FINING AND AGEING In steel tank - natural Re-fermentation |
TASTECOLOUR Straw yellow with greenish reflections BOUQUET Delicate, intense with a light fruity scent TASTE Lively fresh and pleasant ALCOHOL 12% vol. LONGEVITY 1 year STORAGE 14-15 °C SERVING TEMPERATURE Serve at 12- 14 °C FOOD PAIRING Ideal with starters and seafood dishes |
CHARDONNAY
Piemonte D.O.C
VINEYARDSVARIETALS Piemonte Chardonnay 100% RAISING SYSTEM Guyot ALTITUDE 200 m a.s.l. EXPOSURE South-West SOIL Mostly Clay YEAR OF PLANTATION 1997 HECTARES TOTAL 3 hectars YIELDS PER HECTARE 9,5 tons/hectare (grapes) VINIFICATIONHARVEST Picked by hand FERMENTATION MACERATION Soft pressing and Fermentation at a temperature of 17 °C FINING AND AGEING In steel tank - natural Re-fermentation |
TASTECOLOUR Straw white with greenish reflections BOUQUET Intense fruity with a slight hint of banana TASTE Delicate, soft with pleasant impact ALCOHOL 12% vol. LONGEVITY 1 year STORAGE 14-15 °C SERVING TEMPERATURE Serve at 12- 14 °C FOOD PAIRING Ideal with starters and seafood dishes |
BARBERA
Piemonte D.O.C
VINEYARDSVARIETALS Barbera 100% RAISING SYSTEM Guyot ALTITUDE 200 m a.s.l. EXPOSURE South-West SOIL Clayey YEAR OF PLANTATION 1995 HECTARES TOTAL 2 hectars YIELDS PER HECTARE 8 tons/hectare (grapes) VINIFICATIONHARVEST Picked by hand FERMENTATION MACERATION Fermentation at controlled temperature 26-27°C Maceration on the skins 10 days FINING AND AGEING Steel - in bottle 1 year |
TASTECOLOUR Vivid ruby red BOUQUET Intense fragrant and vinous TASTE Smooth- body with a long persistence ALCOHOL 12,5% vol. LONGEVITY 4 years STORAGE 14-15 °C SERVING TEMPERATURE Serve at 18-20°C FOOD PAIRING Ideal with first courses, white and red meat |
PINOT CHARDONNAY
Brut
VINEYARDSVARIETALS Pinot 50% - Chardonnay 50% RAISING SYSTEM Guyot ALTITUDE 200 m a.s.l. EXPOSURE South-West SOIL Clayey YEAR OF PLANTATION 1995 HECTARES TOTAL 3 hectars YIELDS PER HECTARE 8,5 tons/hectare (grapes) VINIFICATIONHARVEST Picked by hand FERMENTATION MACERATION Soft pressing. First fermentation at a controlled temperature of 17°C FINING AND AGEING In steel tank - Second Fermentation with Martinotti method |
TASTECOLOUR Straw-yellow light BOUQUET Delicate, fine, pleasantly fruity TASTE Fresh, dry with a slight hint of almonds ALCOHOL 12% vol. LONGEVITY 2 years STORAGE 14-15 °C SERVING TEMPERATURE Serve at 10-12 °C FOOD PAIRING Ideal with aperitifs and appetizers |
NEBBIOLO
Nebbiolo del Monferrato D.O.C.
VINEYARDSRAISING SYSTEM Guyot ALTITUDE 200 m EXPOSURE South-West SOIL Clayey VARIETALS Nebbiolo 100% YEAR OF PLANTATION 2017 YIELDS PER HECTARE 70 q/ha VINIFICATIONFERMENTATION MACERATION Controlled fermentation 26-27° - Maceration on the skins 10 days FINING AND AGEING 1 year in steel and 1 year in bottle HARVEST Picked by hand |
TASTEALCOHOL 13,5% vol BOUQUET Intense subtle delicate reminiscent of violet COLOUR Ruby red tending towards garnet FOOD PAIRING White and red meat first courses LONGEVITY 5/6 years SERVING TEMPERATURE 18°/20° STORAGE 14-15 °C TASTE Dry velvety harmonious pleasant bitter |