Montenidoli, Vernaccia Di San Gimignano "Fiore" 2013

Elisabetta and Sergio Fagiuoli came to Montenidoli in 1965, enticed there by the beauty of the 13th century paintings here. Elisabetta had the land in her blood, from being brought up in a family that cultivated vines and olive trees in Custoza since the 1700’s, and after spending her youth wandering the vineyards of Valpolicella. When they arrived at the vineyards, it was in total disrepair, serious work was needed. The vines were overgrown with brambles. They began by breaking up the earth to create hummus. They also raised earthworms and bred rabbits for their manure.

CLIMATE

Temperate and dry in the summer.

TERROIR

Calcareous sediments left by the Ligurian Sea enhance and enrich the bouquets of the white wines.

VITICULTURE

Montenidoli‘s vineyards are organically grown. For fifty years no herbicide, insecticides or any other chemicals have been used. This is a microclimate brimming with life. The vineyards are aglow with fireflies by night and dancing with ladybugs by day. ―We began to break up the clods of earth and make hummus, raising earthworms and also rabbits, for their precious manure. Now, we leave the hoeing to the roots of plants we sow in the vineyards, and till under each spring. Sulphur and copper are the only substances used to treat infection. And only if absolutely necessary, because sunlight and clean air are perceived to be the best medicine to make the vines healthy, strong, and resistant to disease and bad weather. Work in the vineyard is vigorous and vines are monitored from the time the first buds appear in the spring, whereupon a preliminary selection of the bunches is made. Before the invaiatura (or veraison) the grape bunches are checked. Grapes tend to be reach optimal maturity between the end of September and the first week of October.

VINIFICATION

• Destemmed grapes

• Made from free-run juice

• Pressed

• Fermented in steel

• Matured for a long time on the lees

TASTING NOTE

Wonderful mineral note with aromas of chamomile flowers. The palate is medium-bodied and soft with a pleasant almond finish.

FOOD RECOMMENDATION

Sole, shrimp, whiting, brook trout, fish mousse or soufflé, chicken breast, turkey, milk-fed veal, steamed vegetables seasoned with olive oil, and any kind of dish with a white sauce.