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Tofanari Vernaccia Simona Orsini - 2019
Vernaccia di San Gimignano DOCG
Wine Specs
Vintage
2019
Varietal
100% Vernaccia di San Gimignano
Appellation
Vernaccia di San Gimignano DOCG
Vineyard Designation
San Gimignano
Harvest Date
Grapes are manually harvested, set in small crates in the first decade of October and immediately brought to the cellar
Aging
Sur lees in stainless steel tanks for at least 8 months
Alcohol %
12
Out of Stock
The allure of a ripe orchard nestled in the Mediterranean hills sprinkled with white flowers and a touch of aromatic herbs.
Wine Specs
Vintage
2019
Varietal
100% Vernaccia di San Gimignano
Appellation
Vernaccia di San Gimignano DOCG
Vineyard Designation
San Gimignano
Harvest Date
Grapes are manually harvested, set in small crates in the first decade of October and immediately brought to the cellar
Aging
Sur lees in stainless steel tanks for at least 8 months
Alcohol %
12
Wine Profile
Wine Profile / Tasting Notes
Simona Orsini Vernaccia is a soft and harmonious white wine that ages in steel on its lees. It has a beautiful pale straw yellow color very bright. The nose is pleasant with fragrant notes of flowers and fresh fruit. In the mouth it is savory, brackish, fresh and very flowing. A pleasant and immediate Vernaccia.
Vineyard Notes
Sandy, fossil-filled soil. 250 meters above sea level, with the vineyards facing west, and with a river running through a deep gorge at the base of the property. The water flow has a significant effects on the day and night temperatures.
Production Notes
The grapes, harvested by early morning, arrive to the cellar still fresh because of the cooler temperature of the night and are immediately destemmed. The ones harvested later during the day are set in the cellar (still in the crates) and then left outside for the night to cool down and to be destemmed as first thing in the following morning. We do not use refrigeration cells deliberately because we believe that grapes put in there will loose the majority of their naturale perfume and aroma. After being destemmed, grapes a softly pressed, the most is gently oxygenated and then transferred into a temperature controlled inox tank to rest for 3 days.
During these 3 days, the heavier part of the lees naturally goes to the bottom and gets separated just by gravity (no not-natural coadjuvant is used in this process). After 3 days, the cooling system is switched off and the temperature (obviously) rises to start the natural fermentation with no addiction of selected yeasts. We let the fermentation go (usually for 20-30 more days) and more decanting happening. At the end of the fermentation, we transfer the wine into another tank, and we let it refine on its own yeasts until the following summer. Bottling is solely performed during falling moon.
