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San Gimignano Doc Link to product report These Doc wines are produced in the hilly area of the township of San Gimignano in the province of Siena. Already famous for the production of the Vernaccia, this area boasts an ancient wine-making tradition. Its origins, in fact, date back to the Etruscan era, when the first vines were planted and the foundations of specialised viticulture were established. Doc San Gimignano is a recent label and includes the following versions: Rosso, Novello, Rosso riserva, Rosato, Vin santo and Vin santo occhio di pernice. How it is consumed San Gimignano Rosso Doc is the perfect accompaniment for panzanella, Tuscan crostini, Pecorino, Tuscan Caciotta cheese, regional soups and pork livers. It should be served at a temperature of 16-18 degrees in Bordeaux stem glasses. The Rosato goes well with Tuscan Caciotta, lentil soup, beans and chicken dishes. It should be served in ample and wide-mouthed stem glasses at a temperature of 12-14°C. The Vin santo nicely accompanies local sweets such as Prato biscuits, brigidini, buccellato, castagnaccio and ricciarelli. It should be enjoyed in medium-capacity tulip-shaped stem glasses at a temperature of 10-12°C. How it is conserved These wines should be kept in a horizontal position on wooden racks in a dark place, at a constant temperature between 10 and 15°C and humidity must be around 70-75% to prevent the cork from drying. How it is produced The production method of the San Gimignano Rosso involves fermentation of the must over the pomace. The must is then separated from the rest by racking, and the wine is decanted, refined, aged and then bottled. Production of the San Gimignano Rosato involves red grape fermentation without pomace. Then the wine is decanted, stabilised and finally bottled. The San Gimignano Vin Santo instead is produced by drying of the grapes in specific rooms, followed by pressing between December 15th of the harvest year and April 30th of the following year. Pressing is followed by fermentation that is interrupted naturally when a high alcohol content is reached by the wine. The wine is then stabilised, refined and bottled. Product report
| Categories | Doc San Gimignano includes the following versions: Rosso (Riserva too), Novello, Rosato, Vin santo and Vin santo occhio di pernice; the Rosso and Rosato sangiovese are also foreseen |
| Description | The Rosso and the Novello are produced by at least 50% of Sangiovese grapes and with other local red-skin grapes; the Rosato is made using a minimum of 60% of Sangiovese grapes and Canaiolo nero by a maximum of 20%, Trebbiano toscano, Malvasia del Chianti, Vernaccia di San Gimignano by a maximum of 15%, to which 15% can be added of other red-skin grapes; the Vin santo is produced by at least 50% with Malvasia del Chianti grapes, Trebbiano toscano by 30%, Vernaccia di San Gimignano by 20% and, if necessary, with other local grapes by a maximum of 10% |
| Characteristics | The Rosso has a more or less deep ruby-red colour tending towards garnet red with age, a vinous and delicate nose, a dry and harmonious, suitably tannic and nicely structured taste. Its minimum alcohol content is 11.5 degrees. The Rosato has a more or less intense rosé colour with ruby-red reflexes, a vinous, fruity and delicate just-crushed-grape nose, a delicate, harmonious, velvety taste, and has a minimum alcohol content of 10.5 degrees. The colour of the Vin Santo ranges from golden to more or less deep amber, and its scent is ethereal, intense, delicate, characteristics; its taste is from dry to semi-sweet, full, smooth, persistent, and it has a minimum alcohol content of 16.5 degrees |
| Production zone | The entire administrative region of the township of San Gimignano, in the province of Siena |
| Present on market | All year round |
| Normative references | Doc San Gimignano has been recognised through DPR dated 8.08.1996 published on the O.G. dated 24.08.1996 |
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