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| Tuscany |
| Chianti |
| Radda in Chianti |
| Chianti Wine & Food |
| Siena & Palio |
| San Gimignano |
| Vernaccia & Saffron |
| Meteo |
| Trasports |
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| INTRO |
The Vernaccia of San Gimignano, and Saffron
VERNACCIA
In 1966, the VERNACCIA became the first Italian wine to receive the ”DOC” brand (Denomination of Controlled Origin), a prestigious recognition given by the Italian Ministry for Quality. The Vernaccia, one of the highest-quality Italian white wines, is produced exclusively in the territory of the medieval city of San Gimignano, a tourist destination well-known around the world. Grapes are cultivated at an average altitude of 280 metres, on a sandy clay soil which is typical of Pliocene.
The vines grow partly Gujot and partly tied to a cord, with a density of about 3000 plants per hectare. The harvest season runs from 15 September to 15 October, with a yield of 90,000 kg of grapes per hectare. The wine-making process still takes place according to traditions in great order, using a light tamping procedure at low temperature, to preserve its exceptional fragrance. Fermentation, at a controlled temperature, usually lasts from 12 to 18 days in tubs of both steel and cement.
The characteristics which distinguish the Vernaccia of San Gimignano are:
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COLOUR: a straw yellow, tending towards aged-gold yellow;
AROMA: fine and penetrating;
TASTE: dry with a slightly bitter aftertaste;
SUGAR: maximum residue 4%o;
TOTAL ACIDITY: minimum 5 %o;
DRY EXTRACT: minimum net 15 %o;
GRADE OF ALCOHOL: minimum 11%. For the RESERVE 11.50%;
Some producers (according to the report of the CCIAA), assign part of their vines to the production of VERNACCIA "RISERVA". With the decree of 9 July 1993 no.163, undersigned by the Minister of agriculture Hon. Diana, the VERNACCIA DI SAN GIMIGNANO entered the category of the best Italian wines, acquiring the title of D.O.C.G. (Denomination of Controlled and Guaranteed Origin). The VERNACCIA is an excellent aperitif and a fine accompaniment to “antipasti” (starters), fish and white meat dishes. It is served cool, at a temperature of 11-12° C.
SAFFRON
Saffron is a spice obtained from the stigmas of the flowers of the CROCUS SATIVUS, a little bulbous plant known also by the name of saffron, with unusual purplish flowers. This plant grows both in a spontaneous manner, flowering in Autumn (from October to November), and is cultivated in several different varieties.
The area of San Gimignano offers the right characteristics to favour its growth. The flowers are harvested by hand in the early morning, when they are still closed, and selected for the operation in which the red part is separated from the stigmas of the flower (“mondatura”). The stigmas are dried in the sun or at moderate heat and are also marketed as a powder, assuming a particular golden-yellow colour. The spice is used as a flavour and a colour for food, and its cultivation is widespread in Central and Southern Europe.
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