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Projects

Projects of the Consorzio del Vino Vernaccia di San Gimignano.
The Consorzio has developed three experimental projects to enhance the value of Vernaccia di San Gimignano and, more recently, has begun to develop a project aimed at making the most of the territory as a whole. The first three projects are the Project for clonal selection of Vernaccia di San Gimignano wine, the Project for the identification of the sensorial identity of Vernaccia di San Gimignano wine and the Project for the identification of the DNA of the grape variety for tracking Vernaccia di San Gimignano wine.

The fourth project is related to the identification of the generation of carbon dioxide for the production of Vernaccia di San Gimignano wine.

The Project for clonal selection of Vernaccia di San Gimignano wine began in 1994 and witnessed the collaboration of the Consorzio del Vino Vernaccia di San Gimignano with the Horticultural Department of Florence University and the Rauscedo and Arsia Cooperative Plant Nurseries. The aim of the project is to guarantee winemakers the availability of Vernaccia di San Gimignano planting material with prized agronomical, biological and oenological characteristics, obtained through clonal and health selection carried out with precise and tested scientific methods. With this project, eight new clones have been selected and these are now available to winemakers.

The second initiative is the Project for the identification of the sensorial identity of Vernaccia di San Gimignano. It aims to study the distinctive organoleptic characteristics of Vernaccia di San Gimignano and the elements that make it unique and recognisable. These are the goals that the Consorzio del Vino Vernaccia di San Gimignano has established as the basis for the project launched in 2007. The project has made it possible to identify the main descriptive parameters of the average aromatic profile, which represent the reference for the sensorial characteristics of Vernaccia di San Gimignano.

The Project for the identification of the DNA of the grape variety for tracking Vernaccia di San Gimignano began in March 2010 with the involvement of the Consorzio della Denominazione di San Gimignano, the Provincial Administration of Siena and the company Sergè (Genomics Services, a spin-off company of Siena University). The project is aimed at identifying the DNA of Vernaccia di San Gimignano and its traceability in the production chain. Laboratory tests have confirmed the possibility to identify traces of DNA of the grape varieties of origin in wines, and consequently the possible development of technology.

The project relating to the identification of the generation of carbon dioxide for the production of Vernaccia di San Gimignano wine began in 2014. The project covers the territory of San Gimignano and develops in a first phase lasting six months with the involvement of four typical local estates, with the aim of calculating a series of indicators including the balance of emissions of CO2, known as the Carbon Footprint, released into the atmosphere for each bottle of Vernaccia di San Gimignano Docg and San Gimignano Doc. The analysis of the lifecycle of a bottle of wine is extended to the entire production cycle, from working in the vineyards to treatments in the cellar, through to bottling and distribution, including the intermediate transport processes and end of life of packaging. The aim of the Consorzio is to encourage its members to operate as producers involved in an environmentally responsible viticultural project: promoting a new way of making high quality wines, in complete harmony with nature and constantly safeguarding our territory as the only possible heritage for future generations. To implement the project, the Consorzio drew up an agreement with INDACO2 (start-up of Siena University) which, in the first phase, studied four local estates to define the level of generation of CO2 in the production of wines in San Gimignano. This study might subsequently be used for initiatives aimed at optimising the balance of CO2 in the area and for the widespread implementation of methods to reduce the production of CO2. The first phase was completed with a very interesting result. It was found that the production of a bottle of wine in San Gimignano implicates the generation of 0.9 kg of CO2. According to global data, the production of CO2 ranges from a minimum of 0.6 kg/bottle to a maximum of 2.2 kg/bottle. The quantity usually found, however, is 1.3-1.5 kg/bottle. Consequently, San Gimignano starts from a good basis, which we hope to improve even further as the project progresses, continuing to develop it over the years to come. An application for contributions has already been presented to the MIPAAF (Ministry of Agricultural, Food and Forestry Policies) within the scope of the projects for Expo Milano 2015.