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 8–10 buds per vine; planting density of 5,000 vines per hectare. Yield not exceeding 80 quintals of grapes per hectare. Canopy management and green harvesting are carried out.
Harvest: Hand-harvested 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 10 days. Fermentation takes place at a controlled temperature of 18–20°C in stainless steel tanks for about one month.
Maturation and ageing: After alcoholic fermentation, the wine ages on its fine lees in stainless steel tanks for approximately four months. It is then bottled and further refined for at least one month before release. Excellent ageing potential in bottle.
Nose: Fruity and floral, lively, with notes of hawthorn blossom and Mediterranean scrub.
Palate: Balanced, harmonious and persistent, with a pleasantly fresh, slightly acidic finish.
Tasting temperature: 8/10°C.
Food Pairings: Ideal as an aperitif, but also suitable throughout the meal; pairs well with appetizers, fish, shellfish, white meats and fresh cheeses.