Wine in San Gimignano

Blend: 100% Sangiovese Fermentation: The finest bunches of Sangiovese from Montenidoli's vineyards: after macerating in tank, it ages for 12 months in barriques and for at least three years in bottle. Its power and tightness reveals it youth, and it has a long future ahead of it. Food-Wine Pairings: Its fullness and structure make it perfect for special occasions. With game, braised dishes and red meats. It is a cure for all depressions of body and spirit. Located on the hill of Montenidoli, the “mountain of little nests”, just across a small valley from the town of San Gimignano. The estate was founded in 1965 by Elisabetta Fagiuoli and her husband Sergio, with vineyards planted amidst the hill’s forests, the branches of which are filled with swallow and jaybird nests. Of the 900 acres that the couple own, only about 50 of them are under cultivation, with the rest preserved as a de facto nature reserve. At the time they purchased the property, there were already vines in place, most of which were planted in the 19th Century and all of which were overgrown. After expanding the original vineyards (and replanting the majority), the vines are now all over 50 years old. These unique vineyards are planted to Tuscany’s classic Quaternary calcaire terroir and the incredibly rare red Triassic sandstone and limestone (which is more often found in France and Germany). Organic from the beginning, the vineyards (as well as the estate’s olives and other farmland) have never seen chemical intervention beyond the sparing and rare use of the basic sulfur and copper compounds. Working from the start as viticulturalist and winemaker, Elisabetta has built the estate’s reputation over the years, producing singular whites from Vernaccia, Trebbiano Gentile, and Malvasia; and reds from Sangiovese, Canaiolo, and Colorino.

Blend: 75% Sangiovese, 20% Canaiolo, 3% Trebbiano gentile, 2% Malvasia Bianca Fermentation: The two red grapes and the two white grapes specified in the old Chianti regulations, after the formula developed by Barone Ricasoli. It ferments on the skins, with a long maceration in tank. A savory wine with a rich nose, soft, and with a long finish. Food-Wine Pairings: Perfect with tomatoes and thus ideal with many Mediterranean dishes. Ideal for barbecues and with grilled fish, meats, of vegetables. A wine for every occasion, light on the palate and pleasant to drink. Located on the hill of Montenidoli, the “mountain of little nests”, just across a small valley from the town of San Gimignano. The estate was founded in 1965 by Elisabetta Fagiuoli and her husband Sergio, with vineyards planted amidst the hill’s forests, the branches of which are filled with swallow and jaybird nests. Of the 900 acres that the couple own, only about 50 of them are under cultivation, with the rest preserved as a de facto nature reserve. At the time they purchased the property, there were already vines in place, most of which were planted in the 19th Century and all of which were overgrown. After expanding the original vineyards (and replanting the majority), the vines are now all over 50 years old. These unique vineyards are planted to Tuscany’s classic Quaternary calcaire terroir and the incredibly rare red Triassic sandstone and limestone (which is more often found in France and Germany). Organic from the beginning, the vineyards (as well as the estate’s olives and other farmland) have never seen chemical intervention beyond the sparing and rare use of the basic sulfur and copper compounds. Working from the start as viticulturalist and winemaker, Elisabetta has built the estate’s reputation over the years, producing singular whites from Vernaccia, Trebbiano Gentile, and Malvasia; and reds from Sangiovese, Canaiolo, and Colorino.

Discover Teruzzi & Puthold Vernaccia di San Gimignano Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Aromas of peach and pear with juicy flavors of red apple, citrus and white peach.

Blend: 100% Canaiolo Fermentation: From red-stemmed Canaiolo grapes with the aromas of white grapes and the richness of red grapes. A free-run must that ferments slowly, and is bottled as soon as the sugars have fermented, to maintain its freshness. Food-Wine Pairings: The perfect aperitif, if possible in a Champagne flute. A delicately colored rosé with floral aromas, full soft flavors, and a savory finish. Located on the hill of Montenidoli, the “mountain of little nests”, just across a small valley from the town of San Gimignano. The estate was founded in 1965 by Elisabetta Fagiuoli and her husband Sergio, with vineyards planted amidst the hill’s forests, the branches of which are filled with swallow and jaybird nests. Of the 900 acres that the couple own, only about 50 of them are under cultivation, with the rest preserved as a de facto nature reserve. At the time they purchased the property, there were already vines in place, most of which were planted in the 19th Century and all of which were overgrown. After expanding the original vineyards (and replanting the majority), the vines are now all over 50 years old. These unique vineyards are planted to Tuscany’s classic Quaternary calcaire terroir and the incredibly rare red Triassic sandstone and limestone (which is more often found in France and Germany). Organic from the beginning, the vineyards (as well as the estate’s olives and other farmland) have never seen chemical intervention beyond the sparing and rare use of the basic sulfur and copper compounds. Working from the start as viticulturalist and winemaker, Elisabetta has built the estate’s reputation over the years, producing singular whites from Vernaccia, Trebbiano Gentile, and Malvasia; and reds from Sangiovese, Canaiolo, and Colorino.