Description

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

10-12° c