The production of red wines in the San Gimignano area has always been particularly significant in terms of both quality and quantity. The local presence of viticulture in the area dates back to Etruscan times, as testified by many archaeological finds from that period.
The production and sale of wine has been the main agricultural and economic activity in the San Gimignano area for centuries and, in actual fact, the production of red wine has always been higher than that of white wine, the more famous Vernaccia di San Gimignano.
Between the end of the Middle Ages and the beginning of the Renaissance, the vineyards of San Gimignano produced both white wine and a “vermilion” wine, a full-bodied and highly esteemed red wine.

In the mid-1990s, by virtue of the area’s unquestionable vocation for the production of red wines and Vinsanto, and after years of research and observation both in the field and in the local cellars, the Consortium decided, with the support of all its members, to standardise the historical production of San Gimignano’s red wines and Vinsanto.
In 1996, the DOC “San Gimignano” Rosso, Sangiovese, Rosato and Vin Santo was created.
At that time, the San Gimignano winegrowing community, strengthened by its age-old history of local vine-growing and winemaking, but equally aware of the importance of innovation in both viticulture and oenology, planted small plots of international grapes such as Merlot, Cabernet Sauvignon, Syrah and Pinot Noir in addition to Sangiovese, the principal grape variety used in the production of Tuscany’s red wines. With considerable investments in the cellar, they produced potent, powerful red wines that immediately found favour with both the specialised press and wine experts.