Garganega has been grown in the hills of Soave for at least a millennium, making it one of Italy’s oldest varieties. Vineyards extend from Lake Garda to the Colli Euganei, but the grape finds its true finesse and best expression in Soave.
Expect delicate flavours and aromas. These change considerably depending on soil type and winemaking techniques. A Soave coming from basaltic soil can be steely and mineral, while a Soave hailing from limestone will display more white flower, apricot, sweet apple and citrus notes. A common denominator of Soave wines is the slightly bitter-almond finish.
The Garganega vine provides generous yields, forming large, cylindrical bunches with wide wings that turn a translucent golden to amber colour at harvest. The loosely-packed bunches are robust and well-suited for the air drying used to make the sweet Recioto di Soave. When yields are controlled the grape can produce complex wines capable of ageing an average of a decade, often much longer.