Grape blend: 100% Vernaccia di San Gimignano
Alcohol content: 12.5% vol
Acidity: 4.9 g/l
Residual sugars: 0.9 g/l
Among the many Tuscan reds that have become world-famous, there is a white pearl that stands out: Vernaccia di San Gimignano, a noble and ancient wine (it already had illustrious aficionados in Medieval times) with a rich bouquet that combines elegance and body, as well as excellent sapidity. La Vialla’s grapes for this wine grow on a hill that overlooks the Medieval town of San Gimignano and, in prehistoric times, was a seabed, while today it’s a nature reserve. After a torrid summer, the rain in September obliged the Viallini to divide the harvest; the first grapes picked were small and concentrated, the last ones were plump and juicy (pressing was carried out immediately for all of them, at the edge of the field). After removal of the solid particles and fermentation, regular but limited bâtonnage was carried out in order to preserve the aromatic freshness of the Vernaccia and encourage the release of polysaccharides, which give the wine more sweetness and body.
Tasting – Colour: straw-yellow with golden highlights as it ages. The nose: floral, with fine citrussy aromas, notes of camomile and delicate walnut. In the mouth: fresh, dry, sapid and well-balanced, a hint of bitter almond, never overpowering.
Wine and Food Pairing – With its sapidity, great freshness and robust structure, it goes extremely well with dishes from “sea and land”: with white meat and fatty fish, fried salt cod, marinated mussels, but also squash stuffed ravioli with rabbit sauce. It’s excellent with warm crostini with pecorino, cold cuts, young cheeses (as long as they aren’t too salty) or with a pecorino or carrot flan.