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Vernaccia di San Gimignano Campo della Pieve

HomeVernaccia di San Gimignano Campo della Pieve

Vernaccia di San Gimignano Campo della Pieve

Wines

Single-vineyard Vernaccia di San Gimignano from the small 1.5 hectare Campo della Pieve vineyard, a short distance from the medieval 13th century walls and  and close to the family’s Inn, Locanda dei Logi.

Vibrant, mineral-driven and bursting Meyer lemon, orchard fruit, white flowers, and salty sea-breeze freshness. Campo Pieve is a clean, crisp expression of place.  Bright acidity, silky texture, and a savory almond finish.  Though it sits on lees for 18/20 months with periodic bâtonnage it retains a surprising freshness which overlays its elegant structure.

Appellation: Vernaccia di San Gimignano DOCG

Type: White, dry

Varietal: 100% Vernaccia

Wine Details:

Tasting Notes:
Color: Bright straw yellow
Bouquet: Complex and quite aromatic for Vernaccia, with notes of ripe yellow stone fruit, citrus, acacia, beeswax and flowers.
Palate: Crisp and beautifully textured, with layers of lemon zest, green pear, white peach, and fresh almond carried by bright acidity and pronounced saline minerality. The mid-palate is supple yet energetic, leading into a long, clean finish marked by citrus oil, crushed stone, and the subtle bitter almond note typical of classic Vernaccia di San Gimignano.
Serving Temperature: 12º C (54º F).
Alcohol: 13.5%.
Food Pairing: Fish or mushrooms risotto, Ribollita (Tuscan bean and vegetable soup with fresh onion and extra virgin olive oil), soft or semi-hard cheeses.
 
 

Vinyard Notes:
Elevation: 360-400 meters (1,180-1,320 feet) a.s.l..
Training System: Spurred cordon
Soil: The vineyards stand on soil composed of old Pliocene sands and clays. The result is a mixed composition soil that is deep and chalky.
Plants per hectare: 5,500.
Yield per hectare: 55/60 hl/ha
Certification:  Organic

Winemaking Notes:
Harvest: Hand harvest takes place from the end of September or beginning of October.
Fermentation: Soft pressing of the grapes. Fermentation with indigenous yeasts at a controlled temperature.
Aging: Maturation on the fine lees takes place in cement vats with periodic bâtonnage for about 18/20 months