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 60 quintals of grapes per hectare. Canopy management, green harvesting and grape selection are carried out.
Harvest: Once the grapes have reached optimal ripeness, 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 at 4°C prior to pressing.
Vinification: Gentle pressing of whole clusters, followed by cold settling of the must for approximately 15 days and clarification. Fermentation takes place in 2,500-litre Austrian oak barrels for approximately 20–30 days, in order to preserve the finesse and elegance of the fruit.
Maturation and ageing: After alcoholic fermentation, part of the wine remains in contact with its fine lees in the fermentation barrels for 6 months. The remaining part continues ageing in stainless steel tanks for 12 months. This is followed by bottling and further bottle ageing for at least 6 months before release. Excellent ageing potential in bottle.
Nose: Complex, with fruity nuances, wildflowers and Mediterranean scrub, merging into a harmonious whole with subtle oaky notes and pronounced minerality.
Palate: Elegant and persistent, with acidity and minerality well balanced by a good structure. Typical salinity of Vernaccia di San Gimignano.
Tasting temperature: 10/12°C.
Food pairings: Excellent with fish-based appetizers, shellfish and oven-baked fish. It pairs perfectly with risottos, white meats and cheeses.