2023 Anselmi San Vincenzo Bianco IGT, Veneto

Plenty of fresh fern character to the citrusy fruit on the nose. Medium-bodied with dense lemon-curd and zest, but the more herbal element is always there, as well as a hint of spice. Long finish with a whiff of fresh spearmint coming through. Plenty to enjoy here. Quietly complex. Drink now.

92 points jamessuckling.com

Bright medium light yellow colour; creamy lees and lemon pith aromas, the herbal and kiwifruit aromas of sauvignon blanc are clearly evident, while the palate is light bodied and fresh with silky texture and superb fruit-acid integration. The finish is refreshingly clean and dry. A very stylish and charming blend. (40% garganega, with sauvignon blanc, chardonnay and PIWI varieties) 26 Jun 2025 Drink 2025–2031

92 points Huon Hooke therealreview.com

Anselmi San Vincenzo IGT is a vibrant, expressive white wine from the rolling volcanic hills of Monteforte d’Alpone in Veneto. Crafted by Roberto Anselmi, a winemaker known for elevating Garganega beyond the constraints of the Soave DOC, San Vincenzo is his most accessible and widely enjoyed cuvée. It’s named after the San Vincenzo vineyard, where high-altitude vines thrive on mineral-rich basalt and tufa soils, giving the wine its signature energy and freshness.

The blend is predominantly Garganega (around 80 percent), with the remainder made up of Chardonnay and Sauvignon Blanc. Fermented and matured in stainless steel, San Vincenzo is all about purity and aromatic lift, with no oak influence—just the character of the land and the clarity of the fruit.

On the nose, it bursts with white peach, pear skin, jasmine and lemon balm, underpinned by stony minerality. The palate is clean, lively and gently textured, with ripe citrus, nectarine and a touch of almond, finishing crisp and mouth-watering. It's a wine that overdelivers for its category and speaks clearly of volcanic terroir and precision winemaking.

Perfect with grilled seafood, fresh burrata with herbs, or spring vegetable pasta. Drink young for its freshness or over the next 3 to 5 years for a slightly rounder, more savoury profile.