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Organoleptic characteristics

Production regulations

According to the Production Regulations for the production of Vernaccia di San Gimignano wine, the only designated area is the municipal territory of San Gimignano and the wine must be made from vineyards with at least 85% Vernaccia di San Gimignano, allowing for a maximum presence of 15% of other non-aromatic white grape varieties, suited to cultivation in the Tuscany Region. The use of the following grape varieties is not allowed: Traminer, Muller Turgau, Moscato Bianco, Malvasia di Candia, Malvasia Istriana, Incrocio Bruni 54. Sauvignon and Riesling may be included for a maximum (either alone or together) of 10%.

The best grapes selected are used to make Vernaccia di San Gimignano Riserva, for which a minimum ageing period of 11 months in the cellar (in steel or wood) is envisaged, followed by at least 3 months of bottle ageing before release for sale. The yield per hectare must not exceed 9,000 kg. The grapes must be vinified and the wine aged within the production area.

Organoleptic characteristics

Pale straw yellow coloured wine with golden highlights that become more evident with age. The perfume is fine and delicate, with fruity and floral scents when the wine is young. As it matures and ages, it develops the characteristic mineral scent of flint. It is a dry, harmonious and savoury flavoured wine.

While pleasant when young, it often surprises with its capacity for ageing, developing sensorial notes in the nose and mouth that are complex and mineral. It is no mere coincidence that it is one of very few white wines made also as a reserve.

Pairings and serving temperature

Vernaccia di San Gimignano brings out the best in a wide variety of dishes. It belongs naturally with Mediterranean cuisine, in which extra virgin olive oil dominates. Excellent with rice and pasta dishes with white sauces, rice salads and pasta salads. It is surprising with “Ribollita” soup and all variants of this found throughout Tuscany. Extraordinary with fish dishes made in all kinds of ways: baked, fried, grilled or cooked in foil, as well as raw fish. Magnificent with mixed fries and eggs. Surprising with white meats, with or without sauces. Excellent with vegetables in all seasons and dishes made with them. Exquisite with fresh and medium-mature cheeses, enhancing their savoury flavour.

The serving temperature must be between 8° and 10°C for standard and between 12° and 14°C for reserve versions.