Signano Estate
San Gimignano rises on a hill 384 mt high and dominates the Elsa valley with the skyline of its 13 towers. The Manhattan like sky scrapers were built between the 12 and the 13th century. Not unlike today, the towers were a symbol of the economic powers of the noble families of that region.The Vernaccia vine has been growing in the charming hillsides which surround this middle-age town since 1200 ad. This is the vine for the production of Vernaccia di San Gimignano, which for centuries has tempted popes, honored magnificent feasts of the renaissance princes, and has won a growing fame over time.
Because of Vernaccia di San Gimignano’s ancient tradition and unquestionable quality, the wine was the first to be awarded DOC recognition in 1966. Since 1993 the Vernaccia di San Gimignano has entered into the category of DOCG recognition. The Signano Estate began its activity in 1961, when the Biagini Family purchased a small plot of land of 4.5 Ha. in Signano. Prior to the planting of his first vineyard in Vernaccia, Ascanio earned a reputation as bailiff to a land-owner from Florence where he maintained a broad reputation for his knowledge of the vineyards and wines of the region. The first cellar was built in 1966 and the lands adjacent to it were purchased in the following years for vineyards.
The leased vineyards and olive groves create the present Estate that covers approximately 30 Ha. Most of the Estate is cultivated with Vernaccia, but 3 Ha. are dedicated to the production of Vin Santo (dessert wine) and 6 additional Ha. are used for the production of extra virgin olive oil. Today, the cellar has a capacity of 205,000 litres with an additional ninetyfive 100 litre oak casks for the maturation of Vin Santo.
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Smith Woodhouse Vintage Port 1991 has been pulled from a Gentleman's cellar, all wines from this cellar have been purchased by the owner either from the importer or direct from winery. They stayed in his cellar until being moved to the Timeless Wines warehouse.
Thierry Mortet Gevrey-Chambertin is made from 100 percent Pinot Noir.
The wine is produced from 20 different parcels (3 hectares total). The soils are a mix of clay and silt.
The age of wines varies between 15 to 60 years.
Yield: 45 hl/ha
Production: 15,000 bottles on average.
Manual harvest with a selection of the grapes; sorting table; 100% destemming; maceration for 15 days, cold stabilization for 4-5 days; M-L.; racking twice a day. Fermentation in stainless steel tanks for 4 months. Aging in oak barrels for 12 months (new and 1 or 2 year old barrels). Kieselguhr filtration before bottling.
Liquorice, blackberry, red fruits flavors.
Excellent with meat, game and cheeses.