Grape blend: 100% Vernaccia di San Gimignano
Aged: approximately 12 months in Tonneaux
Alcohol content: 13%
Acidity: 5.5 g/l
Residual sugars: 1.3 g/l
In Tuscany, famous for its red wines, the first D.O.C. (in 1966!) was granted to a white wine, with a history stretching back centuries, that is only made with Vernaccia grapes that grow on the hills around one of Tuscany’s most beautiful towns, San Gimignano, a full-bodied, fresh, velvety wine. This Vernaccia from La Vialla’s can also boast the title of “Riserva” because it’s aged at length in wood. Its vines are cultivated a few kilometres (roughly 25) from the town, in the Castelvecchio Nature Reserve, on a hillside at 400 metres a.s.l., where they benefit from a unique climate, well ventilated and cool at night. The 2021 season, characterised by a summer of intense heat, in part mitigated by the natural barrier formed by the woodlands that protect the vineyard, gave us extremely ripe grapes. Careful selection was required to obtain a well-balanced wine. For two years now, the freshly picked, undamaged grapes have been pressed directly in the vineyard. Their juice is immediately brought to the winery and cooled so that it maintains all the aromatic qualities of the grapes. It is aged in 500 litre tonneaux barrels (a third of which new), creating the best combination between the structure of the wine itself and that given by the tannin of the wood.
Tasting – Colour: a lovely golden yellow with greenish nuances. The nose: white-fleshed fruit (apple and pear), joined by vanilla from the wood and, typical, unroasted almond in the finish. In the mouth: ample, all the sensations perceived by the nose come through in the aftertaste; the alcohol is never disturbing, balanced by long persistence.
Wine and Food Pairing – It’s perfect with typical seafood dishes such as sea bass “all’acqua pazza”, grilled gilt head bream or steamed shellfish, with pasta dishes from both sea and land, spaghetti “allo scoglio”, linguine with basil pesto, oven-baked pasta with asparagus and pecorino. It also goes well with meat dishes such as rabbit with olives and wild fennel.