Production area San Gimignano
Temperate microclimate of subhumid type with average temperatures of
13.3°C and average rainfall of 870 mm.
Clayey soil with presence of skeleton.
Altitude 200-250 meters
Grape variety(s) 90% Vernaccia, 5% Chardonnay, 5% Malvasia del Chianti
Planting density 3400 plants per hectare
System of
farm
Shoulder training with spurred cordon pruning
and Guyot.
System of
production
Harvesting in boxes, destemming and cold maceration
for 12 – 18 hours. Soft pressing, cold decantation
of the must. Fermentation in French oak barriques
and remains on the yeasts for approximately 12 months. Refinement in
bottle for at least 6 months.
Characteristics
Color: bright straw yellow with golden reflections.
Smell: intense, complex,
with hints of yellow fruit, floral and spicy notes.
Taste: rich, enveloping, great flavor and freshness
balance with the structure.
Analytical data Alcohol: between 12.5% and 13.5%
Total acidity: 6 g/l
Temperature of
service 13°C
Combinations
gastronomic Appetizers and delicate dishes in general.