Montenedoli Vernaccia 2013
Montenedoli Tradizionale Vernaccia Di San Gimignano, Italy
Dry White Wine from Winemaker Elisabetta Fagiuoli
Blend: 100% Vernaccia
Fermentation:Following local tradition, the must macerates long on the skins, and is pressed just before the fermentation begins, to capture the character and the flavors of the land.
Pale yellow, tending towards gold, with hay and almonds on the nose, and rich on the palate, with a firm dry finish.
Food-Wine Pairings: Perfect for ideal for olive oil-based Mediterranean dishes. Well suited for all manner of seafood dishes, including raw fish, and is perfect with sushi. For vegetable based dishes year round, including the tannins of artichokes or asparagus, and the iron of spinach and liver.
Who is Montenedoli?
We came to Montenidoli in 1965, drawn by the spirituality of the gold-backed Madonnas with Child painted by the XIII-XIV Century Sienese Masters, works that broadcast a unique message to the world.
Sergio, the Patriarch, was a teacher, and we had many children, many with special needs, for whom Montenidoli was a happy nest.
And when they took flight the abandoned lands remained, waiting to be brought back to life.
For the farmers had abandoned the hill in the early 1900s, drawn by the two Great Wars and the promise of industry.
The vines were overgrown by brambles, while the olive trees had gone wild.
But Elisabetta had the land in her blood, thanks to her family, which had cultivated vines and olive trees in Custozza, not far from Verona, since the 1700s, and also thanks to her childhood, spent wandering the vineyards of Valpolicella.
Following her family traditions, they respected the land, cultivating it with exclusively organic methods. Sulfur and copper are the only substances used to fignt parasites, and only if absolutely necessary, because they believe sunlight and clean air to be the best medicine to make the vines healthy, strong, and resistant to disease and bad weather.
The vineyards multiplied, planted to the indigenous varietals: Vernaccia, san Gimignano's historic white grape, Sangiovese, Canaiolo, Trebbiano Gentile, and Malvasia Bianca -- The traditional grapes of Chianti.
The first wine was born in a great vintage -- 1971.
It enjoyed the honor of being one of the first wines commented upon by Luigi Veronelli.
What is Vernaccia?
Vernaccia di San Gimignano has always been San Gimignano’s classic white wine.
The Pliocene soils around the City of the Fair Towers, which were once submerged by the furthest reaches of the Ligurian Sea, were the perfect habitat for molluscs whose shells make the terrains highly calcareous. Up to the ancient sea level, mid-way up the hills, it’s the perfect terrain for great white wines.
The climate of the Tuscan countryside is temperate, and dry in the summer. It’s a perfect climate for great red wines, and indeed our valleys are renowned for them. We have always considered Vernaccia to be the red of white wines: the grapes may not yield highly fruited bouquets, but the wines are vigorous and long-lived: mineral wines of great power and structure that profit from wood and display excellent aging capacity, with their bouquets gaining interesting secondary aromas with the passage of time in bottle.
The same bunches, depending upon how they are fermented, will yield different structures and flavors, making for different wines that do share a common identity.
Indeed, the three Vernaccias produced at Montenidoli differ considerably from each other, and each plays a distinct role in terms of wine food pairings, aging, and the way it drinks best:
- Vernaccia Tradizionale:
Fermented on the skins, it is traditional and ideal for olive oil-based Mediterranean cuisine.
- Vernaccia Fiore:
Matured on the lees, it's refined and elegant, and perfect with haute cuisine.
- Vernaccia Carato:
12 months in wood make it a meditation wine, in the manner of the great reds.