Grapes

The grape varieties used are, along with the production zone itself and local growing methods, one of the fundamental elements of a Denomination of Origin.

Soave, thanks both to its history and its size, may be considered a unique place for observing the evolution of the selection and safeguarding of the viticultural patrimony from which the wine originated.
Ever since the beginning of the 20th. century, researchers have identified in Soave – alone among the historic production zones for Verona’s top-quality wines – a specific identity linked to the origin of the soil (predominantly volcanic), which differentiates it from the other historic areas of Bardolino and Valpolicella.

The characteristics of the soil and of the environment in general have, then, led to the natural selection of grape varieties which have only succeeded in expressing themselves to the full, in terms of quality, in this particular area. Garganega and Trebbiano di Soave - as we know them today - are the result of a long, natural interaction between the individual grape variety and its environment, to which Man has, in recent years, given his own particular contribution.

Garganega is not markedly aromatic in nature, but displays a small range of perfumes of which almonds and white flowers are the most clearly identifiable. Its biological development is very long, so that it does not actually complete its ripening until October. Its skin is very tough and is a particularly deep yellow (verging on red) when ripe. It does not display especially high acidity but rather an inviting balance of extract and fruit sugars.

Trebbiano di Soave has traditionally always been present in the vineyards, though it has gradually given way to the more exuberant Garganega. But in recent years it has shown itself to be the ideal partner in new enological profiles for the Soave of the future, its tangy liveliness blending with the typical structure and density of the Garganega variety.