Fermentation takes place in stainless steel tanks using indigenous yeasts. The wine is then left to age on the lees for a further 2 months.
Vernaccia di San Gimignano
- Toscana, Italy
Method & Production
Pale yellow colour with greenish reflections. Fruity and fresh on the nose reminding green apple. Fresh and dry on the palate with the typical aftertaste of almond.
Perfect as an aperitif wine, it goes well also with fish and white meat.