Vernaccia of Serrapetrona
This wine is made up of 85% of homonymous grapes, whose 40% slightly dried which is grown up in vineyards at an altitude of 700 metres and exposed to the sun with a maximum amount of 100 quintal per hectare, while the other 15% is made up of other grape varieties such as Sangiovese, Montepulciano, Ciliegiolo.
Appearance: red foam; persistent perlage.
Colour: red with purplish nuances.
Perfume: ripe fruit, jam, red dried flowers, spices.
Flavour: pleasant, savoury, velvety tannins. Slightly bitter aftertaste.
It offers harmony, rarely found in the few red sparkling wines.
Alcoholic strength: 11,50% vol.
Wine tasting and gastronomic matches:
The fragrance of this sparkling sweet or smooth wine can be appreciated if it is drunk in a quite wide glass at a temperature of 6°-8° C. This highlights its delicacy and mildness.
Dry Vernaccia is served at a temperature of 8°-10° C.
Vernaccia goes well with desserts, in particular biscuits and pastries without filling.
At the beginning of the century, in the occasion of agricultural feasts, “polenta” (maize mush) with “sapa” topping (high concentrated must) was eaten and Vernaccia was drunk.
The presence of natural sugars, residues of fermentation and carbon dioxide highlight the perfume, which invites to meditation.
It is amazing that dry Vernaccia goes well with sharp cheese but also with some meat recipes such as boiled meat with fruit mustard.
Vernaccia festival was born as a spontaneous creation of the village. It gained popularity during the 60s.
It is organized by Pro Loco and it is celebrated every year in August.