Harvesting is done exclusively by hand, for optimal wine, during the first weeks of September, when the grapes are the ripest. After a soft pressing of the grapes, vinification and fermentation occurs at a controlled temperature. In the first stage of fermentation, the skins are macerated, and subsequently decanted in steel vats for 6-months at a temperature ranging between 13-17°C/55-63° F. Bottle aging takes at least 2-months.
Visila della Marronaia is an anagram of the name “Silvia”. SIlvia and the Vernaccia grape are generational natives of San Gimignano. Both being linked to this unique Tuscan territory, it only seemed fitting that this noble and ancient wine be named after Silvia, who founded Podere La Marronaia alongside her husband Luigi Dei in 2000.
Visual Analysis: bright straw yellow
Olfactory Analysis: aroma characterized by floral notes of wisteria and hawthorn, citrus notes, and slight hints of tropical fruit
Taste Analysis: fresh, well-balanced and structured with a lingering finish on the palate
Visila pairs well with a summer dinner of strong, but not overpowering flavors, like barbecued seafood with assorted sauces for a Mediterranean-inspired menu. This wine also pairs well with assorted bruschetta, mixed goat cheeses, or Vernaccia Rabbit, a traditional recipe from San Gimignano. It should be served at 13˚C/55˚F.