Production area: Hills of San Gimignano.
Vineyard altitude: 300 metres above sea level.
Grape variety: Vernaccia di San Gimignano 100%.
Training system and vineyard management: Spur-pruned cordon with 6–8 buds per vine; planting density of 5,000 vines per hectare, with a yield not exceeding 50 quintals of grapes per hectare. Canopy management, green harvesting and grape selection are carried out.
Harvest: After a short period of over-ripening, selection and harvesting are carried out manually into 15–20 kg crates. The harvested grapes are arranged in two layers and cooled in refrigerated cells prior to pressing.
Vinification: Gentle pressing of whole clusters, followed by cold settling of the must for approximately 20 days and clarification. Fermentation takes place in French oak barriques for approximately 20–30 days. Ten percent of the grapes are fermented as whole clusters together with the main mass.
Maturation and ageing: After alcoholic fermentation, the wine matures for 12 months in contact with its fine lees in large oak barrels. This is followed by bottling and further bottle ageing for 12 months before release. Excellent ageing potential in bottle.
Nose: Floral, with notes of Mediterranean scrub, ripe fruit, dried fruit and sweet almond, complemented by oaky and vanilla nuances.
Palate: Good structure and balance; persistent and harmonious. Pleasant notes of Mediterranean scrub and delicate hints of sweet almond.
Tasting temperature: 10/12°C.
Food pairings: Recommended with fish-based appetizers, shellfish, oven-baked fish, seasoned white meats, delicate red meats and semi-aged cheeses.