San Leonardo

Tenuta San Leonardo is a storied estate with over a thousand years of history, once a monastery before becoming the residence of the Guerrieri Gonzaga family for more than three centuries. Located near Lake Garda, the estate is blessed with a unique microclimate shielded by the Alps, ideal for vine cultivation. The 300-hectare estate combines vineyards with centuries-old traditions, yielding wines that reflect Italy’s winemaking heritage. Under the leadership of Marchese Carlo and his son Anselmo, the winery balances innovation with age-old techniques, creating wines of remarkable elegance and harmony.

The estate’s story is steeped in rich tradition, passed down through generations. The Guerrieri Gonzaga family first took ownership of the estate in the 18th century, and over time, it has become a focal point of Italian winemaking. Marchese Carlo studied oenology, with significant influence from Bordeaux winemaking, bringing that expertise to San Leonardo, where Bordeaux-style blends are produced.

The family’s commitment to craftsmanship remains uncompromising, with a focus on sustainable and artisanal winemaking techniques. Their wines are known for their freshness, balance, and distinctive elegance, embodying the unique terroir of Trentino and the long-standing legacy of the estate. Today, the estate is a reflection of its rich history, blending tradition and innovation, and producing wines recognized for their exceptional quality across the world.

San Leonardo also holds a special place as a community, with local families contributing to the estate’s agricultural heritage, passing down knowledge and maintaining a close connection to the land.

At Tenuta San Leonardo, the fermentation process takes place in the ancient cellar, where only concrete vats are used. This method honors tradition, allowing the wines to ferment spontaneously without the use of advanced technology or selected yeasts. The entire process is closely monitored by experienced cellarmen, who have inherited this knowledge over generations. Minimal sulfur is used, respecting the natural qualities of the wine.

The estate's underground cellar, built in 2001, was designed with respect for the original 16th-century monastery of San Leonardo. It can house up to 1,200 barriques used for aging the estate's red wines. In this impressive space, the wines rest and mature, a process that often lasts at least 24 months. The galleries of the refectory, dating back to the 1500s, are home to large Slovenian oak botti, each with a capacity of 60 hectoliters, where aging occurs under ideal conditions.

The cellars at Tenuta San Leonardo are spread across different levels, from the courtyard to the fermentation cellar, where the concrete vats built after the First World War reside. Here, the red wines ferment for 15 to 18 days, undergoing traditional techniques like pumpovers and délestage. Once fermentation is complete, the wines are delicately pressed, ensuring the highest quality, as passed down through generations of the estate’s skilled workers.