Grapes: 100% Vernaccia San Gimignano.
Culture system: cordon and Guyot.
Density: 4,800 plants per hectare..
Soil type: mainly sandstone – silty.
Height: 300 meters a.s.l.
Age of vineyards: 10-20 years
Harvest time: early September
Fermentation: grapes harvested in perfect phenolic ripeness, cooling of the crushed and pressed; wooden fermentation at controlled temperature (max 19°C.) for about 12 – 15 days. Aging on the lees until the malolactic fermentation
Agening: in tanks until bottling for about 4-5 months. Ageing: in the bottle for at least 2 months.
Life: Vernaccia di San Gimignano is naturally born with a good acidity that allows it to support an aging up to 2 – 4 years where it can best express its minerality.
Description: the view shows a fairly intense straw yellow; smell evokes delicate and elegant floral scents with a wood subfloor boschive. Taste is full with good freshness and roundness on the finish.
Pairing: an excellent aperitif for finger food, suitable for all kinds of dishes based on fish. It supports very well all white meat in particular rabbit which enhances the lightness.
Serving temperature: recommended 14 – 16 ° c for fish and 16-18 ° for white meat.
Ideal glass: Tulip.