Mentioned as early as 1276 as a flourishing trade product and by Dante in
the Divine Comedy. The vine is believed to
derive from Greece and it is
evident that the Vernaccia was beloved in Tuscany already 800 yrs ago. Later
on Vernaccia was surely served at the table of popes and of the Medici
Vernaccia is supposed to mean "native" and shares its name with other
Vernaccias in Italy (Oristano, Le Marche and Sardegna) that however are
completely different. In fact, the Vernaccia di San Gimignano is a grape
strictly connected to the area and cannot be found in any other wine region.
Internationally, it is probably the least appreciated Tuscan wine, firstly
because it is not a red wine and secondly because this indigenous grape is
quite acidy, a little bitter and not particularly fragrant as for example
the widely known Chardonnays. It takes a little getting used to, and since
the white wine market is dominated by fresh whites from the cooler regions,
it has been difficult for the Vernaccia to show its worth. Lately some
Riservas have shown a great result also for aging.
Province of Siena (The communal territory of
San Gimignano Docg
Vernaccia di San Gimignano Riserva Docg
Vernaccia di San Gimignano was the first Italian wine to receive the Doc
recognition back in 1966.
It is now the only Tuscan Docg white wine (the Docg was given in 1993).
(non aromatic grape) min 90%. Max 10% of non-aromatic authorized white grape
Maximum yield of grapes:
quintals per hectare
Yield of wine from grapes:
Production per vine is limited to
Obligatory minimum ageing:
4 months in inox steel vats. The Riserva has to age for 12 months (a period
of which in oak) and 4 months in the bottle.
addition to vinification, all operations involving the preservation and
bottling of the wine as well as its fining in the bottle must be carried out
within the production zone
Before bottling, the wine "certified to become Vernaccia
di San Gimignano
Docg" has to undergo chemical exams and reach approval by a tasting (See
go on the market during spring following the harvest.
The Riserva goes on the market during the second year after harvest.