Azienda Agricola Anselmi Roberto
Roberto Anselmi's Garganega-led white from the volcanic Soave hills, declassified to Veneto IGT by choice. Six months on the lees lend a creamy lift to its crisp core of blood orange, yellow peach and tarragon, closing stony and saline.
Anselmi's own notes and more than 13,000 Vivino ratings land on the same picture: peach and citrus over a flinty, mineral core. The volcanic tuff and limestone of the Capitel San Vincenzo vineyards, plus six months on the lees, explain the creamy texture under the freshness.
Pale straw, with a nose that opens on white peach, apricot and blood orange, the citrus-and-stone-fruit signature Vivino tasters log most often. Anselmi's volcanic tuff and limestone soils show as a flinty, mineral edge, lifted by the fresh tarragon and aromatic herbs the estate itself flags.
Grapefruit
Lemon
Lime
Orange
Apricot
White peach
Flint
Wet stonesCrisp and dry, but with a creamy weight that comes from six months on the lees with weekly batonnage. Garganega leads on yellow peach and lemon-lime fruit, framed by a saline, stony tension off the Soave hillsides and a Chardonnay-fed roundness. Acidity stays bright and alcohol sits modestly near 12 percent, so it drinks fresh rather than heavy.
The finish is juicy and saline, closing on citrus pith and crushed stone rather than oak, and it leaves the mouth fresh and asking for food.
San Vincenzo is Anselmi's entry white and its calling card, a versatile aperitivo and seafood wine that drinkers rate consistently around 3.9 to 4.0 on Vivino and critics have pushed into the low 90s. Pour it young and well chilled for the freshest fruit, though the estate rates it for up to a decade.
San Vincenzo is Anselmi's entry white, listed around 15 to 18 pounds across UK retailers. Both the 2024 and the just-released 2025 are on shelf; it is built to drink young, though the estate rates the wine for up to a decade in bottle.
Scored on food friendliness, value and cellar potential, San Vincenzo reads as a versatile, keenly priced aperitivo and seafood white rather than a cellar wine. The Garganega and Chardonnay blend and sub-18-pound price drive its strong everyday and value marks.
Keenly priced, low in alcohol and endlessly food-friendly, it is a true house-pour white.
Bright Garganega acidity, saline minerality and modest alcohol make it a flexible aperitivo, shellfish and antipasti white.
Under 18 pounds for an estate-grown, lees-aged Garganega from a benchmark Soave-hills producer sits below the going rate for the quality.
An easy, crisp Italian white with a recognisable peach-and-citrus profile and no oak or tannin to navigate.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
A compact view of what the Veneto denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
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Anselmi makes San Vincenzo in a consistent, early-drinking style every year. The 2024 came from a cooler, wetter Veneto season that held alcohol near 12 percent with high acidity; the 2025 follows the same fresh, stone-fruit template.
The 2025 follows San Vincenzo's house style: fermented cool in steel, six months on the lees and bottled fresh for early drinking. Expect the usual crisp citrus, yellow peach and stony lift on release.
A cooler, wetter 2024 across the Veneto held San Vincenzo near 12 percent alcohol with high, citrus-driven acidity. Best in its first two or three years while the stone fruit and minerality are at their freshest.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Roberto Anselmi walked away from the Soave DOC at the turn of the millennium over its yield rules, and now labels his Garganega from the same historic hills as Veneto IGT. San Vincenzo is the estate's 450,000-bottle calling card, drawn from 30 hectares around Monteforte d'Alpone.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Veneto is in the IGT tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Veneto falls within Veneto , covering Veneto.
Anselmi farms its own hillside vineyards around the Capitel San Vincenzo site by Guyot and alberello, costlier than bulk fruit and central to the 15 to 18 pound price.
Lees-ageing with weekly stirring plus bottle time before release ties up tank space and labour a quick-turnaround supermarket white skips.
Leaving the Soave name means the wine sells on the producer's reputation rather than a cheap DOC label, supporting a premium over basic Soave.
A large, consistent run across one of just five Anselmi labels spreads fixed costs and keeps San Vincenzo near 15 pounds rather than fine-wine pricing.
UK alcohol duty of 2.67 pounds a bottle plus 20 percent VAT account for several pounds of the roughly 16 pound UK price before the wine itself is counted.
San Vincenzo is deliberately the estate's accessible white, priced under the single-vineyard Capitel Foscarino and Capitel Croce, which keeps it affordable.
Dishes that complement this wine
The estate pours San Vincenzo as an aperitivo and with antipasti, primi, shellfish and molluscs. Its bright acidity and saline, mineral lift make it a natural with shellfish and lighter pasta, and it has the aromatic edge to carry lightly spiced and fusion plates.
Garganega's bright acidity and the wine's saline, stony lift cut the brine and iodine of oysters, mussels and prawns. There is no oak or tannin to fight delicate shellfish, just citrus freshness.
Try with: Oysters · Mussels · Squid ink risotto · Spaghetti alla chitarra
Citrus and a mineral, saline edge refresh the salt of prosciutto, bresaola and fried antipasti. The wine's crisp core resets the palate between rich, salty bites.
Try with: Gnocco fritto · Prosciutto di Parma · Bresaola · Marinated anchovies · More pairings →
Medium body and the creamy lees texture match lemony and seafood primi without overpowering them. The Chardonnay-fed roundness gives enough weight for a pesto or a risotto.
Try with: Trofie al pesto · Squid ink risotto · Spaghetti alla chitarra · More pairings →
Acidity slices through olive oil and the grease of a fritto misto, while the wine's minerality echoes the sweetness of grilled white fish like branzino and sea bream.
Try with: Gnocco fritto · Mussels · Oysters
Tarragon and herb aromatics plus a stony freshness bridge mild spice and ginger, which is why the estate itself suggests fusion and spiced cooking. Keep the heat gentle so the fruit is not buried.
Try with: Ceviche · Prawn Tempura · Vietnamese summer rolls
This light, dry white is overwhelmed by tannin-friendly red-meat braises and clashes with sugary desserts, which leave it tart and hollow. Fierce chilli heat also amplifies its modest alcohol.
Skip with: Beef brasato · Lamb ragu · Sugary desserts · Fiery vindaloo · Pairing guide →
San Vincenzo is built for early drinking and is freshest in its first two or three years. Anselmi still rates it for up to ten years; older bottles trade primary fruit for the almond, toast and honeyed depth that Vivino tasters flag in the ageing reviews.
Best in the years above; holds without falling over either side.
Built for early drinking; the estate rates it for up to ten years, but it gains honeyed depth rather than structure with age.
£14.70 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
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Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumIt is a Garganega-led Veneto IGT white blended with Chardonnay, grown on the volcanic hills of the historic Soave zone. Garganega gives the citrus and stone-fruit core; Chardonnay rounds the texture.
Roberto Anselmi left the Soave DOC at the turn of the 2000s over its yield rules and quality controls, and now labels wines from the same hills as Veneto IGT. The fruit still comes from the classic Soave communes of Monteforte d'Alpone and Soave.
Crisp and dry with a creamy lift, showing white peach, apricot, blood orange and lemon over a flinty, saline minerality. Six months on the lees add texture without any oak.
Pour it as an aperitivo or with shellfish, antipasti, lighter pasta and lean fish. Its acidity and saline edge also handle lightly spiced and fusion dishes, as the estate itself suggests.
It is made for early drinking and is freshest in its first two or three years, but Anselmi rates it for up to ten years. Older bottles trade primary fruit for almond, toast and honeyed depth.
In the UK it sells for roughly 15 to 18 pounds a bottle, with both the 2024 and 2025 vintages currently available.
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