Production area: Hills of San Gimignano.
Vineyard altitude: 300 metres above sea level.
Grape variety: Vernaccia 100%.
Training system and vineyard management: Low cordon training with 6–8 buds per vine; planting density of 3,000 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: The grapes are carefully selected and harvested manually into 15–20 kg crates.
Vinification: The destemmed grapes are transferred to a cocciopesto amphora, where spontaneous fermentation with indigenous yeasts takes place for approximately one month. After fermentation, the wine remains in contact with the skins for about five months.
Maturation and ageing: At the end of skin contact ageing, the wine remains in contact with its fine lees for a furthertwo months. This is followed by bottling and bottle ageing for one year before release. Excellent ageing potential in bottle.
Nose: Floral, with notes of ripe fruit, peach, dried fruit and sweet almond.
Palate: Excellent structure and balance; persistent, slightly tannic and harmonious, with pleasant notes of apricot, dried peach and a finish of aromatic herbs.
Tasting temperature: 10/12° C.
Food Pairings: Aged cheeses and cured meats, feathered game and meat-based first courses. Perfect as a meditation wine.