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Origin: San Gimignano, Tuscany
Grape: 100% Canaiolo
ABV: 12.5%
Producer Profile
Elisabetta and Sergio Fagiuoli came to Montenidoli in 1965, enticed there by the beauty of the
13th century paintings here. Elisabetta had the land in her blood, from being brought up in a family that cultivated
vines and olive trees in Custoza since the 1700’s, and after spending her youth wandering the vineyards of
Valpolicella. When they arrived at the vineyards, it was in total disrepair, serious work was needed. The vines were
overgrown with brambles. They began by breaking up the earth to create hummus. They also raised earthworms
and bred rabbits for their manure.
Grape Profile
Canaiolo is a red Italian wine grape grown through Central Italy but is most noted in Tuscany. Together with Sangiovese and Colorino it is often used to create Chianti wine and is an important but secondary component of Vino Nobile di Montepulciano. In the history of Chianti it has been a key component blend and during the 18th century may have been the primarily grape used in higher percentage than Sangiovese.
Region Profile
San Gimignano, a small walled village about halfway between Florence and Siena, is famous for its fascinating medieval architecture and towers that rise above of all the other buildings offering an impressive view of the city from the surrounding valley. At the height of its glory, San Gimignano's patrician families had built around 72 tower-houses as symbols of their wealth and power. Although only 14 have survived, San Gimignano still retains its feudal atmosphere and appearance. Recognized as a UNESCO World Heritage Site since 1990, San Gimignano offers visitors the chance to step back in time while enjoying its local products including saffron and its white wine, the Vernaccia di San Gimignano.
Viticulture
Montenidoli‘s vineyards are organically grown. For fifty years no herbicide, insecticides or any other
chemicals have been used. This is a microclimate brimming with life. The vineyards are aglow with fireflies by night and dancing with ladybugs by day. ―We began to break up the clods of earth and make hummus, raising
earthworms and also rabbits, for their precious manure. Now, we leave the hoeing to the roots of plants we sow in the vineyards, and till under each spring. Sulphur and copper are the only substances used to treat infection. And
only if absolutely necessary, because sunlight and clean air are perceived to be the best medicine to make the vines healthy, strong, and resistant to disease and bad weather. Work in the vineyard is vigorous and vines are monitored from the time the first buds appear in the spring,
whereupon a preliminary selection of the bunches is made. Before the invaiatura (or veraison) the grape bunches are checked. Grapes tend to be reach optimal maturity between the end of September and the first week of October.
Vinification
From red-stemmed Canaiolo grapes with the aromas of white grapes and the richness of red grapes. A free-run must that ferments slowly, and is bottled as soon as the sugars have fermented, to maintain its freshness.