In 1965 Elisabetta Fagiuoli bought an abandoned hill and the surrounding 500 acres of woodlands – at 1,200 feet the highest point in San Gimignano. Montenidoli – the ‘mountain of little nests’ – has been farmed since with strictly organic methods. Marine sediments created calcareous sand, perfect terrain for great white wines. 100% hand-picked Vernaccia, the must macerates long on the skins and is pressed just before fermentation begins to capture the character and flavors of the land. No wood is used. Intense apple, pear, almond and herbal nuances soar from the glass; rich and smooth on the palate, with penetrating flavors mirroring the aromatics, there’s a lovely mineral tang at the back of the mouth on a long, resinous finish. Perfect for olive oil-based Mediterranean dishes, Elisabetta suggests raw and fried fish and vegetable-based dishes year-round, with artichokes, asparagus and spinach. Alternatively, game birds, grilled prawns and salty cheeses such as pecorino.