Pliocene sands, tuff, Guyot growing system
vernaccia di San Gimignano
Selective handpicking, cold maceration for two nights, soft pressing.
Long fermentation under controlled temperature.
Maturation for 12 months in Austrian Rovere wood barrels, natural cold clarification and aging in glass bottles for at least 6 months.
Rich yellow with marked golden nuances.
Complex perfume, ginger, citrus fruits and passion fruit
Definitely sapid, saline, juicy and persistent
Fish dishes, aged cheeses. White meats fried or oven baked