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Cecchi Vernaccia di San Gimignano 1999

Vernaccia from Tuscany, Italy
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    Winemaker Notes

    The Vernaccia has a pale straw colour which becomes more golden as the wine ages. This kind of wine can be promoted to a "Riserva" after one year of ageing. It has a refined but penetrating bouquet, a fresh harmonious flavour with a slight aftertaste of bitter almonds, and a good structure and fullness. Excellent with special fish dishes, this full-bodied wine also goes well with cold and hot meats. It should be drunk young, at a temperature of between 12 and 14 °C.

    Critical Acclaim

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    Cecchi

    Cecchi

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    Cecchi, Tuscany, Italy
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    In 1893, after several years of experience as an assistant in the cellars of the most famous commercial vineyards in the area, Luigi Cecchi set up his own business as a wine taster and broker. His efforts were soon rewarded with success, extending beyond the region of Siena. Over the years, Luigi's other three sons, Mariano, Natale and Francesco started working with their father, and from 1919 onwards rapidly established their reputation in almost every region of Italy. In 1948, his son Luigi entered the company, due to his father's premature death. Since 1953 he has run the company himself.

    In the 1970s, Cecchi moved to the borough of Castellina in Chianti, an area which has traditionally produced Chianti Classico. In its cellar, equipped with the latest technology, the final part of the production cycle is carried out. The fermentation operations are carried out at the four commercial vineyards distributed in famous DOC zones in Tuscany and Umbria: Villa Cerna in the Chianti Classico region, Castello di Montauto at San Gimignano, Val delle Rose near Grosseto, and Tenuta Alzatura at Montefalco, in Umbria. Since 2004, following the death of Luigi, his sons Cesare and Andrea, along with their mother Anita, have run the company with enthusiasm and passion.

    One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

    Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

    Vernaccia

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    Vernaccia's intricate history has roots in San Gimignano, whose main village’s quaint restaurants and steep pedestrian-only cobblestone streets make it as romantic—if not more—as any other Tuscan village. The idyllic countryside upon which this vine grows was actually named Italy’s first DOC in 1966. The 13th century marks its first written record and the grape was celebrated widely in literature, for example in poems by Dante and Franseco Redi.

    Sapid with a mineral persistence, Vernaccia also offers up generous amounts of white peach and melon. It has lovely floral qualities, plenty of verve on the palate and often a fresh note of green almond. Vernaccia goes with so many dishes including cooked or raw fish, puff pastry appetizers and hard-to-pair vegetables like asparagus and artichoke.

    CGM72512_1999 Item# 22785