Local Products of San Gimignano

Vernaccia Wine - Vernaccia di San Gimignano

In 1966, VERNACCIA was the first Italian wine to receive the Denominazione di Origine Controllata, a prestigious recognition given to the wine by the Italian government for quality. The vernaccia, one of Italy's highest quality white wines, is produced exclusively in the territory of the Medieval town of San Gimignano (SI) a major tourist attraction known through out the world.
The medium altitude of the vines is approximately 280 meters and the earth is pliocene, made up of jellow sand and sandy clay.
The vines are grown in part Gujot and in part rammed cord, with a density of about 3000 stocks per hectare.
The time in which the grape harvest takes place is roughly from September 15 to October 15, with a yield of 90 quintals of grapes per hectare.
The wine-making process in "white " follows the traditional style with a gentle pressing and low temperature in order to keep its exceptional fragrance.
The fermentation, at a controlled temperature, has a medium duration of 12 to 18 days in either cement or steel vats.

These are the characteristics for VERNACCIA di SAN GIMIGNANO:

• COLOR: yellow straw-like hue, tending towards a golden color with age;
• SCENT: fight and penetrating;
• TASTE: dry, with a slightly bitter after taste;
• SUGAR: max. residue 4%o;
• TOTAL ACIDITY: min. 5%o;
• DRY EXTRACT: net min. 15%o;
• ALCOHOLIC GRADE: min. 11%. For the "Riserva " 11, 50%o;

Some producers, destinate a part of their choosen vineyards (to report to the CCIAA) to the making of VERNACCIA "RISERVA". With the decree of 9 July 1993 n. 169 signed by the minister of the agriculture On. Diana, VERNACCIA di SAN GIMIGNANO has entered into the category of the finer Italian prestigious wines carrying the title of D. O. C. G. (De- nominazione di Origine Controllata e Garantita).
VERNACCIA of 'SAN GIMIGNANO is an excellent aperitif, it is also excellent with hor d'eouvres, it is an exquisite accompaniment with all fish dishes and is highly suitable, for white meat courses.
To be served cool at a temperature of 11 -12° C.

San Gimignano Olive Oil

Togheter with the wheat and the vine, the olive-tree was the third support of the Greeks’ production. Tardily it was imported to Italy and little by little it became a basic element for Roman economy and culture. So the olive oil assumed an important function of cultural identification, opposite to the animal fat (butter,lard…) that characterized celtic and germanic civilisation of north Europe. In fact for grecian writers the BARBARIC world was made of men who ate butter rathen than oil.
Apart from food aim, it was also utilized for cosmetics (e.g. into perfumes). The cultivation and the utilization of olive oil grew up during the Middle Ages, also thanks to the Christian Religion propagation that emploied olive oil into various Liturgical Rites, and forced people to observe abstinence from animal food some days a week.
Today Italian law defines the olive oil the product optained by the working fruit (DRUPA) of olive-tree (OLEA EUROPEA) without different kind of oil and substances addition. The classifications depend on the various type of working (vergine, extravergine…) and Tuscany boasts one of the best national production, thanks to the soil, the weather and its secular trees.

The Saffron of San Gimignano

The saffron is a spice taked out of CROCUS SATIVUS purple flowers, a little bulbous plant named saffron too. The plant grows up whether in a spontaneous way, and it flowers in autumn (From October to November), or cultivated in different variety, and San Gimignano offers the right conditions to favour its full growth.

The entire process of cultivation is manually executed in the morning, when the flowers are closed. The flowers are dried up under the sun or near a moderate heat and they are also traded as powder, assuming a particular yellow colour.

The spice finds employment to colour and flavour foods, and it is diffused in central and south Europe.