Structure

Bodylight
Tanninlow
Acidityhigh
Sweetnessdry
Finishmedium
Oaknone or neutral

Drinking window

Best 2 to 5 years from vintage.
vintage2 yrs5 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Light-bodiedLow tanninHigh acidityDryMedium finish

Aroma: white peach, almond blossom, citrus zest, white flowers, light mineral

Palate: lemon zest, almond, white peach, saline freshness, mild herbal

San Vincenzo is Anselmi's most widely distributed wine, a Garganega-Chardonnay Veneto IGT that captures the almond-blossom freshness of the Soave zone in a light, food-friendly, affordable white. The Chardonnay adds body without altering the Garganega character.

What it pairs with

  • Frittura di pesce (mixed fried fish)
    The wine's crisp acidity and light mineral character are the ideal Venice-style table wine for fried seafood.
  • Polenta con baccala mantecato
    Salt cod cream on polenta is a Venetian classic; the wine's freshness balances the richness.

How to serve Roberto Anselmi San Vincenzo

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a smaller all-purpose white glass , the bowl shape rewards the wine's structure.
  4. Pair with. Frittura di pesce (mixed fried fish), Polenta con baccala mantecato. Match the wine's structure to the dish's fat and salt.

History

San Vincenzo was named after the church overlooking Anselmi's Monteforte d'Alpone vineyards. Roberto Anselmi resigned from the Soave Consorzio in 2000 and declassified all his wines to Veneto IGT, but San Vincenzo has remained his benchmark everyday white and an Italian restaurant staple internationally.

  1. 1984: First San Vincenzo Veneto IGT release from Roberto Anselmi
  2. 2000: Anselmi resigns from Soave Consorzio; all wines become Veneto IGT

Facts

Producer
Roberto Anselmi · visiting guide
Grapes
Garganega (80%), Chardonnay (20%)
Classification
Veneto IGT
Oak
Stainless steel fermentation; no oak
ABV
12.5%
Price
€12-18 at retail
Drinking window
2-5 from vintage
First vintage
1984

Frequently asked about Roberto Anselmi San Vincenzo

What does Roberto Anselmi San Vincenzo taste like?

On the nose, white peach, almond blossom, citrus zest, white flowers, light mineral. On the palate, lemon zest, almond, white peach, saline freshness, mild herbal. Structurally light-bodied, low tannins, high acidity with a medium finish. San Vincenzo is Anselmi's most widely distributed wine, a Garganega-Chardonnay Veneto IGT that captures the almond-blossom freshness of the Soave zone in a light, food-friendly, affordable white. The Chardonnay adds body without altering the Garganega character.

When should I drink Roberto Anselmi San Vincenzo?

Drink 2-5 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Roberto Anselmi San Vincenzo?

Frittura di pesce (mixed fried fish) is the canonical pairing; Polenta con baccala mantecato is the other strong match. The wine's crisp acidity and light mineral character are the ideal Venice-style table wine for fried seafood.

What grapes are in Roberto Anselmi San Vincenzo?

The blend is Garganega (80%), Chardonnay (20%). The wine is classified as Veneto IGT.

Tags

chardonnay drink young dry garganega high acid iconic light body low tannin mood easygoing mood refreshing occasion aperitivo occasion summer occasion weeknight old world pairs with aperitif pairs with shellfish pairs with white fish price everyday still white value pick

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