The white Vernaccia di San Gimignano is at the heart of Montenidoli. It is made in an older style, from a time when Vernaccia was much richer, more complex and savory than the crisp and light modern versions tend to be. Aromas of sage, rosemary, thyme, flint, lemon and gooseberry lead to a bracing, full bodied palate balanced against keen, clean acidity, lemon and peach fruit with a savory, herbaceous finish. More than a match for a range of fresh seafood, pastas, and sturdy vegetable dishes. We agree with Elisabetta, until you've tried this one, you haven't had Vernaccia di San Gimignano.