At San Gimignano, as in the rest of Tuscany, there are lots of fascinating records of the existence, ever since ancient times, of populations devoted to the production of wine and olive oil.

In fact, first the Etruscans and then the Romans selected this area because of its unique, unmistakable characteristics, which made it even then one of Italy’s most important centers for wine production. On land that was originally covered by the sea – as the presence today of yellow sands and fossilized seashells testifies – one finds the vineyards and olive groves of Fattoria Abbazia Monte Oliveto.
This is aterroir whose growing conditions are unique, and which is characterized by a climate that is mild in winter and with considerable differences between day- and night-time temperatures in summer, thus favoring the production of wines that are particularly scented and intense.

The espalier training system known as Cordon Spur, with a plant density of 4 thousand vines per hectare, allows the estate to produce two types of Vernaccia di San Gimignano D.O.C.G., both of which are vinified as single-varietal wines. The first has a straw-yellow color with very faint greenish highlights and scents of flint, fresh fruit and just-picked flowers; the second,Gentilesca, is acruwith a well-defined, forthright character, considerable structure and floral notes, which take on mineral nuances with time in the bottle.

There are also four varieties of olives grown on the lands of the estate:Frantoio, Leccino, Moraiolo and Pendolino.