Vernaccia Torri

Vernaccia di San Gimignano Docg

First Italian wine to be classified as DOC in 1966, and since then DOCG thanks to its continually increasing quality. This wine goes back to the time of Dante and Boccaccio. Michelangelo mentions it in his writings and he refers to it as “the wine that tingles, bites and stings”. It has always been a favourite amongst classy gourmets, princes and popes. In The Divine Comedy, Dante immortalizes it as deserving a place in Purgatory, where punishment for gluttons constitutes the absence of eel and Vernaccia! Interestingly enough some experts believe that the Tuscan Vernaccia originated in Liguria, in the Cinque Terre area, at Vernazza. Indeed at close scrutiny, the Vernaccia grape is not that different to the Bosco grape in shape and yielding capacity, although a little less in shape of cluster and colour.

Tenuta Pietraserena
 (San Gimignano)

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Classification:
DOCG VERNACCIA DI SAN GIMIGNANO
Grapes:
Vernaccia di San Gimignano (100%)
Production area:
San Gimignano (SI), Italia
Farming system:
Free horizontal cord
Vineyard age:
10 – 30 years
Soil type:
clayey - tuffaceous, rich in organogenic sediments ("niches") and well-endowed with limestone
Yield:
1,8 – 2,0 kg per stump
Harvest time:
Manually harvested in carts from approximately 1'000 kg of grapes. Mid to late September

Vinification

Grapes are harvested starting from mid-September, taking care to let some plots particularly well exposed and capable of giving more concentrated and aromatic grapes. Such plots are normally harvested towards the end of the month. Vinification is done in full respect of the raw material, trying to avoid forcing and too invasive mechanical treatments, including a pressing that remains on soft levels and is never pushed above 1.2 Bar. Maceration on skins is limited to the time strictly necessary for pressing (about 2 hours and a half). This is followed by a rigorous 3-day cold decanting, racking and a very slow and linear alcoholic fermentation, conducted at a temperature of 15 °C.

Refinement

After the alcoholic fermentation, the wines are racked and subjected to maturation in stainless steel for 3 months on the fine lees, to enrich the taste expression and fullness at a controlled temperature of 10 °C, to avoid malolactic fermentation and to preserve the freshness and natural acidity, after which the clarification and stabilization take place, followed by filtration before bottling, usually carried out in February - March following the harvest.

Tasting notes

Color: brilliant straw yellow with very bright greenish reflections
Bouquet: noticeably clear, frank, and very fruity with typical notes of ripe Conference pear and Golden apple, on a mineral background which enriches and completes the olfactory picture.
Taste: remarkable acidity, great fragrance, and freshness blend with a good body and volume on the palate ensuring an overall result of great harmony, balance, and drinkability. Savory and already very enjoyable wine at the moment of release, it proves to be able to withstand the challenge of time, evolving very well over the 12 - 15 months after bottling and gaining over time minerality, depth, and complexity.

Recommendation

Ideal wine for aperitifs, Tuscan hors d'oeuvres of sea and land, vegetable flans. Optimal serving temperature 8 - 9 °C.

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Arrigoni Soc. Agr. sas - Via Sarzana, 224 - 19126 La Spezia - P.iva 00913869110
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