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L’Albereta Riserva – Vernaccia di San Gimignao

HomeL’Albereta Riserva – Vernaccia di San Gimignao

L’Albereta Riserva – Vernaccia di San Gimignao

Wines

Vernaccia from San Gimignano has a long history, and since the Renaissance period has been considered one of Italy’s oldest and most noble wines. Its fame has no doubt been strongly connected to its region of origin, San Gimignano – an ancient Tuscan town famed for its medieval towers.
The Vernaccia wine grape is mentioned as early as 1276 in San Gimignano’s records and in Dante’s Divine Comedy. Its name is thought to originate from the word vernaculum, which means ‘of the place’ and is the etymological root of the English word ‘vernacular’. As might be expected, in light of this fact, there are several grape varieties known as ‘Vernaccia’, which just happened to be the local grape variety used in their respective regions. Although there are several other Vernaccias in the country, such as in Marche and Sardinia, Vernaccia di San Gimignano is unique to this area in Tuscany. It was a wine considered to be fit for a king; Pope Martin IV was said to be especially partial to eels cooked in Vernaccia.

Appelation: Vernaccia di San Gimignano DOCG

Type: white, dry

Varietal: 100% Vernaccia

Wine Details:

Tasting Notes:
Color: Straw yellow with golden nuances. Bouquet: complex and elegant with light hints of vanilla. Taste: Dry and structured. The balanced acidity is noteworthy..
Serving Temperature: 12º C (54º F).
Alcohol: 14%.
Food Pairing: Pairs well with appetizers, tartare, carpacci, fish and white meats, fresh or semi-aged cheeses, soups, risotto, fried and roast meat.

Vinyard Notes:
Production Area: Loc. Racciano, San Gimignano Elevation: 400 meters (1,300 feet) a.s.l. Planting System: Spurred cordon Soil: rich in sand and organic material with medium calcareous content  

Winemaking Notes:
Harvest: by hand which usually begins the last week of September. The best bunches are carefully selected directly in the vineyard and immediately delivered to production. Fermentation: Full strand skin maceration. Soft pressing of the grapes. Spontaneous fermentation at controlled temperature in large barrels. Aging: Aging on noble lees, one-year in wood, 6-months in cement. One more year in the bottle before release.