The Vernaccia di San Gimignano is a milestone of Tuscan wine-making, the first national wine (1966) to get the DOC classification, (Appellation of Controlled Origin). In 1993 it also obtained the DOCG.
The Vernaccia is a very common grape which is cultivated across many wine-growing areas of the peninsula. Its name probably derives from the Latin term vernaculum, which meant “native of the place” an aspect which certainly does not help to trace its origin. Etymological thesis aside, there’s no doubt that the Vernaccia produced in the countryside around San Gimignano in the Siena area, has found an ideal place to fully develop its characteristics as a variety and reveal a notable capacity for aging.
Grape Varieties present
Excluding Vernaccia that should be present by 90% the leftover s varietals should be white and non aromatic. In any case the yield of grapes per hectare cannot exceed 90 quintals or 900 kg.
Food to Match
With a pleasant floral and slightly fruity scent and a bitterish aftertaste which is to a certain extent the distinctive sign of this variety of vine, the Vernaccia is excellent not only with fish and seafood dishes but also with white meat such as chicken and rabbit. It can also be enjoyed with slightly matured cheeses.