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The production area of Soave DOC wines is located in the province of Verona, under the Lessini mountains, on the border with the province of Vicenza.
Soave wine is named after the homonymous town founded by the Lombards, also known as Suaves. The testimonies of the cultivation of the vine are extremely ancient. There are strong possibilities that it all began during the eras of the Etruscans, Venetians and Celts, who started the cultivation of the vine and the production of wine.
The territory of Soave was already known in Roman times for its good position and the intensity of cultivation. Particular “acinatic” wines were also obtained from the grapes, the result of a traditional method of drying the grapes. In the 1920s, in-depth studies aimed at outlining the specific characteristics of the wines and delimiting the production area were the prerequisite for obtaining in 1931 the recognition of the first delimited area for the production of “Typical Soave Wine”. In 1968, this historical area of the Soave Classico was finally defined with the DOC denomination.
The Veronese pergola is the most used form of farming in the Soave area, as it is able to guarantee optimal protection of the bunches from sun rays, especially in hot years and from hail and it allows to keep a visual control over every single bunch of grape.
Trebbiano di Soave, historically very present in the vineyards, albeit in limited quantities, is essential to characterize the wines of the appellation. Its presence favours the flavour and liveliness, as well as the structure and density typical of Garganega.
The production area of Soave DOC wines is located in the province of Verona, under the Lessini mountains, on the border with the province of Vicenza. This area represents one of the Italian wine-growing areas with the highest density of vine cultivation. The Soave area is a unique area of its kind due to the specific identity linked to the volcanic origin of the soils, which allows for an ideal soil for the cultivation of Garganega.
The area covered by the Soave DOC appellation presents a remarkable variety of situations from the orographic point of view and soil composition, which give rise to four distinct soil and climatic macro-zones:
The most important grape varietal in Soave wine is Garganega. For this reason, the grapes allowed in the blend must be at least 70% Garganega.
Winemakers can add up to 30% of Trebbiano di Soave and Chardonnay. Within this 30%, it is also possible to include up to 5% of other grapes. These must be listed among those approved for the province of Verona: Pinot Blanc, Pinot Grigio, Riesling, Sauvignon, Tai.
The Garganega grape does not have a strong aroma but a small patrimony of aromas. The most prominent are those of almond and white flowers. It has a long vegetative duration, so much so that it reaches maturity in October; it has hard skin and often an intense yellow colour due to prolonged ripening. It does not have a strong acidity but rather an interesting balance of extracts and sugars.
In the wines, the prevailing scents are fruity, floral and spicy (cinnamon), enriched by notes of cherry and almond. The excellent intensity and fullness of taste are peculiar characteristics of these wines and therefore strictly attributable to the physical and mineral characteristics of the Soave volcanic soils.
Soave pairs incredibly with rich Italian Seafood, such as clams and gnocchi, squid ink linguini, scallops, and seafood risotto.
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