2025 Anselmi San Vincenzo Bianco
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| Type of Wine | White |
|---|---|
| Country | Italy |
| Region | |
| Appellation | Veronese |
| Winery | |
| Vintage | 2025 |
| Grape | , , |
| Content (Alc) | Standard (0.75 ltr) (12.5%) |
| Drink window | 2026 - 2029 |
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The vineyards are located in the vicinity of Monteforte, near the San Vincenzo altar. The vineyard where the grapes are planted covers 54 hectares and is situated on slopes with volcanic soil and limestone. The grapes are fermented at a low temperature (16°C) to give this wine richness and a powerful flavor. After fermentation, they remain for some time on the last remnants of the natural yeast cells, the lees. The juice remains in stainless steel tanks on natural yeast cells for 6 months. Battonage is applied during this period, allowing them to gain further richness and power. After bottling, the bottles mature for 3 months. The wines have an aging potential of five years.
In the glass, the Anselmi San Vincenzo has a light straw-yellow color. On the nose, delicious fresh fruit bursts from the glass, as befits Garganega, with notes of melon, peach, and apricot. In addition to this grape, the San Vicente also contains a touch of Chardonnay and Sauvignon Blanc to provide a good counterpoint to the Garganega. The taste is pure and lively, beautifully full-bodied, with some bitterness and fresh acidity in the finish.
| Type of Wine | White |
|---|---|
| Country | Italy |
| Region | Veneto |
| Appellation | Veronese |
| Winery | Anselmi |
| Grape | Chardonnay, Garganega, Sauvignon Blanc |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2025 |
| Drinking as of | 2026 |
| Drinking till | 2029 |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | Standard (0.75 ltr) |
| Oak aging | No |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Promotion | Tier Price |
| Tasting Profiles | Aards, Complex, Fris, Krachtig, Mineraal, Rijk, Wit fruit |
| Drink moments | Lekker luxe, Open haard, Summer party, Terras |
| Sommy Pairing Beschrijving | In het glas toont de Anselmi San Vincenzo frisse, strogele tonen met rijp steen- en steenfruit zoals meloen, perzik en abrikoos, ondersteund door een vleugje boterigheid en kruidigheid van chardonnay en sauvignon, levendige frisse zuren en een lichte bittere eindtoon door rijping op lie en batonnage. Daardoor sluit hij prachtig aan bij gevogelte, witte vis, schelpdieren en salades; de zuurgraad snijdt door rijkere smaken terwijl de body en het leescontact vette sauzen en romige bereidingen aankunnen, denk aan gegrilde of in de oven gegaarde kip met citroen en kruiden, licht aangebakken of in boter gegaarde kabeljauw of tong, gemarineerde garnalen of oesters en frisse salades met citrus- of mosterddressing. |
Roberto Anselmi is one of those who strictly adheres to the ground rules. In fact, he's one of the producers who promotes others to do the same. Anselmi sees it as the importance of the region (Veneto, Northern Italy) that the overall quality of the wines improves. Not an easy mission. Where others have given way to the planting of the worldwide so popular chardonnay, Anselmi limits itself to a modest five percent.
Anselmi is also one of the few to have more vines in its vineyards than officially prescribed: 5000 to 7000 per hectare. The much lower yield per stick as a result yields wines that are fuller and more powerful in character. In addition, all his poles are on the better slopes, so in the Classico region. The quality of the wines starts in the vineyards, Anselmi knows better than anyone. Quality is therefore what makes Roberto Anselmi. A great winemaker who practices his profession with fanaticism.
In het glas toont de Anselmi San Vincenzo frisse, strogele tonen met rijp steen- en steenfruit zoals meloen, perzik en abrikoos, ondersteund door een vleugje boterigheid en kruidigheid van chardonnay en sauvignon, levendige frisse zuren en een lichte bittere eindtoon door rijping op lie en batonnage. Daardoor sluit hij prachtig aan bij gevogelte, witte vis, schelpdieren en salades; de zuurgraad snijdt door rijkere smaken terwijl de body en het leescontact vette sauzen en romige bereidingen aankunnen, denk aan gegrilde of in de oven gegaarde kip met citroen en kruiden, licht aangebakken of in boter gegaarde kabeljauw of tong, gemarineerde garnalen of oesters en frisse salades met citrus- of mosterddressing.
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