Azienda Agricola LA LASTRA - San Gimignano - Siena • Official Site

Denomination: Vernaccia di San Gimignano DOCG
Area of production: San Gimignano
Varietal composition: 98% Vernaccia di San Gimignano, 2% Trebbiano Toscano and Malvasia Bianca Lunga del Chianti
Harvesting: 2023

Environment sustainability: Organic Wine
Alcoholic content: 13,0%
Number of bottles: 20.000
Average Altitude of the vineyards: 260 mt a.s.l.
Type of soil: Pliocene medium clayey soil with calcareous sand intrusion
Yield per hectare: 70 Quintals
Thickness of plant: 2800 vinestocks/Ha on average
Growing system: guyot, spur-pruning system
Time of harvesting: between mid and end of September
Harvesting: selection of the grapes by hand picking only and handling of the bunches in 300kg tanks
Vinification: white winemaking, gentle pressing and cold pre-fermentation maceration
Type of fermentation tanks: Stainless steel tanks of small capacity
Fermentation Temperature: 16°C
Fermentation period: 15 days
Maturation: in steel
Time of bottling: from next March after harvesting
Refinement in bottle: at least 2 months
Aging Capacity: medium (2 - 4 years after harvesting)
ORGANOLEPTIC NOTES
Colour: medium deep straw yellow
Bouquet: complex bouquet featuring floral, citrus, tropical and mineral notes
Taste: of full structure, sapid, mineral, fresh and persistent
To be served at: 16°C
Perfect foil with: excellent with fish and white meat. Also suitable as an ape- ritif and with antipasti

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Denomination: Vernaccia di San Gimignano DOCG
Area of production: San Gimignano
Variety composition: 98% Vernaccia di San Gimignano 2%, Trebbiano Toscano and Malvasia Bianca lunga del Chianti
Harvesting: 2022
Environment sustainability: Organic Wine
Alcoholic content: 13,5%
Number of bottles: 8000
Average Altitude of the vineyards: 280 mt a.s.l.
Type of soil: Pliocene medium clayey soil with intrusion of calcareous sand
Yield per hectare: 70 Quintals
Thickness of implantation: 3000 vinestocks/Ha on average
Growing system: guyot, spur-pruning system
Time of harvesting: between mid and end of September
Harvesting: selection of the grapes by hand-picking only and handling of the bunches in 300kg tanks
Vinification: white winemaking, gentle pressing and cold pre-fermentation maceration
Type of fermentation tanks: stainless steel tanks of small capacity and new and second-pass barriques
Fermentation Temperature: 16°C
Fermentation period: 15-30 days
Maturation: in barriques and steel; blending in steel after 6 months
Time of bottling: from the 18th months after harvesting
Refinement in bottle: at least 4 months
Aging capacity: high (10-15 years after harvesting)
ORGANOLEPTIC NOTES
Colour: deep straw yellow
Bouquet: complex bouquet featuring floral and citrus, tropical mineral and spicy notes
Taste: of full structure, harmonic, sapid, balanced and elegant
To be served at: 16°C
Perfect foil with: excellent fish and white meat. Perfect as an aperitif and with savoury antipasti

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