PRODUCTION RULES
PRODUCTION RULES
SOAVE WINES
The Soave production zone is situated in the eastern part of the hills in the province of Verona. In 1931, Soave was one of the first wines to be declared a fine native Italian wine by royal decree. Modern-day production guidelines were set when Soave received protective status under the controlled designation of origin in 1968 (DPR 21st August 1968).
The zone includes part or all of the lands belonging to the municipalities of Soave, Monteforte, San Martino B.A., Lavagno, Mezzane, Caldiero, Colognola, Illasi, Cazzano, San Bonifacio, Roncà, Montecchia and S. Giovanni Ilarione.
Garganega is the designation’s principal grape variety, and over the centuries it has found an ideal habitat here in the contours of the Alpone, Tramigna, Illasi and Mezzane valleys. In the vast, high quality scenario of prestigious Veronese wines, this ideal symbiosis of environment and vine variety, necessary for the production of quality white wines, has only been achieved in these hills of tufaceous volcanic land with large limy outcrops.
Soave DOC wines have three classifications, which differentiate geographical areas of the denomination and the standard guidelines for yields, minimum alcohol, and the general characteristics of the wines. The Soave DOC wines can be produced both as still and sparkling wines.
Soave DOC wines are produced with a minimum of 70% garganega and 30% trebbiano di soave or chardonnay. Within the 30%, a maximum of 5% of other white grapes traditionally grown in the area is permitted.
The minimum planting per hectare is 3,300 vines-training with traditional pergola veronese trellising or single/double guyot / cordon spur.
Soave is described as having a color that is a straw yellow with greenish hues. The aroma is intense and delicate. It is a medium bodied wine, well balanced with a slightly bitter almond finish.
Soave
The Soave DOC is produced mainly in the alluvial plains and represents the modern era of Soave’s expansion. The requested minimum alcohol is 10,5%/ lt and the yield of grapes per hectare permitted is 15 tons. Wines can be bottled and sold starting in December of the same year. The wines are light and fresh with less nuance compared to the historic and hillside growing areas.
Soave Classico
The Soave Classico represents the most historic area of the denomination in the hills between the municipalities of Soave and Monteforte d’Alpone. The soils are mainly of a basalt matrix with some limy outcrops. Due to the soil type and the manual hillside farming, the wines show more complexity and structure, and can age on average 5-7 years. The requested minimum alcohol is 11,00% and the maximum yield is reduced to 14 tons/ha. The wines can be bottled and sold from February, generally 5 months after harvest.
Soave Colli Scaligeri
The Colli Scaligeri form a sort of horseshoe around the Soave Classico and represent a more recent area of viticulture, but no less prized than the wines hailing from the Soave Classico.
The western area, composed mostly of limestone flanks the eastern side of the Valpolicella in the Illasi Valley, then extends to the northeast, bordering with the Lessini mountains and then extends south east along the border of the Vicenza province. Here the soils are mainly of basaltic origin. The requested minimum alcohol is 11,00% and the maximum yield is reduced to 14 tons/ha. The wines can be bottled and sold from February, generally 5 months after harvest.
The Soave Superiore DOCG brings some important changes to the minimum productions requirements and includes distinctions between Superiore and Superiore Riserva.
The wines are produced with a minimum of 70% garganega and 30% trebbiano di soave and within the 30% a 5% tolerance of other white grapes is permitted. The growing area corresponds to the sum of the Soave Classico and Soave Colli Scaligeri, although with certain requisites Soave Doc grapes can also be designated Superiore. The yields are reduced to 10 tons per hectare, and minimum alcohol is raised to 12% for the Superiore and to 12.5% for the Superiore Riserva. The Superiore wines cannot be sold until April the year after harvest, and the Reserve wines cannot be sold until November, or roughly a year after harvest.
Compared to the DOC wines, the Superiore are to show a more golden color, and the aromas have more depth with floral notes. The flavour is fuller and more intense.
Recioto di Soave DOCG can be produced as both a still or sparkling wine. The wines are produced with a minimum of 70% garganega and 30% trebbiano di soave. Within the 30%, a maximum of 5% of other white grapes traditionally grown in the area is permitted.
The maximum yield of the grapes in wine for a still Recioto di Soave is 40%, and 42% for the sparkling wine. The drying process can occur naturally or in a controlled environment within specifications. The alcohol level must reach a minimum of 14%.
Recioto di Soave bears the name Classico when made from the Soave Classico growing area. The wine is sweet and well structured with an intense golden color given by the drying of the grapes. The aroma and flavour of fruit is intense and can be accompanied by notes of vanilla.
