Many assume that white wines should be consumed close to the vintage, but Soave wines can age beautifully. The garganega grape is particularly suited to making wines that can become particularly expressive well beyond a decade. The volcanic soil found in Soave produces wines with higher acidity that is further accentuated in cooler growing seasons. If well managed, a cool vintage can produce wines with a complexity that expresses the nuances of terroir. Hotter growing seasons bring wines that show more fruit and fullness and are usually ready to drink closer to the vintage. On average, Soave wines begin to best express aroma and flavor after two years in the bottle. The Consorzio has been keeping detailed records of vintages since 1998. Not many bottles remain from 20 years ago, which is unfortunate, because there are a number of vintages that are still vibrant and fresh.
Our vintage guide can help you navigate the wine that suits you best, and the cellaring potential.
High temperatures and heavy rains in April led to a rapid development of the vines, while more temperate climate and the absence of significant rains in May and June resulted in a good early start of the season.