In Tuscany, “grillaie” (from “grillo”, “cricket”) are the sunniest vineyards, where crickets love to make their nests: hence the stylized symbol of the cricket, which has always been this wine’s original trademark.
PRODUCTION DISTRICT: Hills of San Gimignano.
ALTITUDE AND ASPECT: 250–350 metres above sea level
TYPE OF SOIL: Pliocene soils of marine origin with prevalence of limestone sands.
TRAINING SYSTEM: Spurred cordon and guyot.
HARVEST: The grapes are harvested manually in the first half of September.
WINEMAKING METHOD: A portion of the clusters are subjected to a few hours of cold maceration in the first-pressing must. Subsequent fermentation takes place in steel tanks at low temperatures to bring the wine’s aromas to the fore.
AGEING: The time spent in traditional vats by a portion of the wine endows the nose with greater complexity.
SENSORY PROFILE: Le Grillaie, a Vernaccia di San Gimignano DOCG, shows a brilliant straw colour with a delicate golden hue. On the nose, vanilla accompanies fragrant floral notes of broom and lime blossom, with hints of honey and flint. The full-flavoured, tangy palate is velvety yet fresh-tasting and dynamic, with a fruit-rich, spicy backdrop, and signs off with an attractively long mineral finish. This well- structured wine develops and enhances its traits over time.
RECOMMENDED CELLARING: 3 years.
FOOD PAIRING: Saffron risotto, white meats, crustaceans, premium fish, pâté.