Vernaccia di San Gimignano DOCG
Neil and Maria Empson created this label to pay tribute to all things Tuscan, honoring the extraordinary region even in its name, which means Tuscan boy in the local dialect. Franco Bernabei styles the wine, along with Neil, using grapes from the finest vineyards in the region. The soil and microclimates are intriguingly diverse – from compact, very fine-textured limestone at approx. 400-450 meters (1,310 to 1,480 feet) above sea level, to rocky, calcareous clay areas with similar altitudes; and even clayey/siliceous/ calcareous soil at 250-300 meters (820-984 feet) above sea level. Neil is thus able to handpick the best selections according to harvest conditions in the individual vineyards, maintaining consistent quality with each vintage.
Vernaccia di San Gimignano is one of Italy’s most ancient varieties, even mentioned in Dante’s Divine Comedy (from the early 1300s). Today, the makers of Toscolo have sought to fully highlight the unique characteristics of the variety as well as its terroir. The grapes are grown in hillside vineyards featuring soil dating back to the Pliocene epoch, with sand and shale. The grapes are cryo-macerated before vinification to preserve the stability of Vernaccia’s abundant aromatic components. Aged eight months before release, resulting in a lovely and intense, fresh and fragrant wine.
Wine exported to
Hong Kong, Austria, United Kingdom, Canada, USA, Singapore, Korea, Puerto Rico, Australia, India, Serbia, Turks and Caicos
Most recent awards
- 2017 | Vinous87
- 2017 | James Suckling90
100% Vernaccia di San Gimignano
Type of yeast:
Aging before bottling:
Aging in bottle:
Pliocene soil (sand and clay)
300 meters (985 feet) above sea level
Age of vines:
15 years old
Lovely straw yellow color with golden highlights, intense, fresh and fragrant aromas as well as a pleasing, flavorful, and well-balanced palate recalling citrus, apple, pear, honeysuckle, sage, white flowers and a characteristic almond finish.
Best served at 8-10 °C (46.4-50 °F).
Excellent with fish, first courses with white sauces, omelets or eggs in general and white meat; also great as aperitif and with antipasti.
Franco Bernabei with Neil Empson