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The territory of Soave was already a “pagus” in Roman times, that is, a circumscribed rural wine-growing district, known for its good position and the intensity of cultivation. From the grapes were also obtained peculiar “acinatic” wines, the result of a traditional method of drying the grapes.
In 680 A.D., evidence indicates the use of the Veronese pergola, a traditional form of vine growing in this area, still used today.
The growth of the production and the fame of Soave wines led in 1924 to the first protection measure for the defence of local wines, followed by the birth of the Consortium for the defence of the Typical Soave wine. In-depth studies aimed at outlining the specific characteristics of the wines and delimiting the production area.
The Italian Ministry requested, in October 1931, the recognition of the first delimited area for the production of “Typical Soave Wine”.
As said above, some of the vineyards are grown with the classic Veronese pergola. In contrast in the case of new plants, the training system must be strictly espalier. An essential aspect of the vinification of Soave Superiore is the refinement of the wine on the lees for a few months before bottling. In this phase, the wine acquires its true character, stabilizes, and may undergo malolactic fermentation. The resulting wine is an important white, structured and destined to last for a few years in the bottle.
The production area is located in the province of Verona, and in particular in the municipalities of Soave, Monteforte d’Alpone, San Martino Buon Albergo, Mezzane di Sotto, Roncà, Montecchia di Crosara, San Giovanni Ilarione, Cazzano di Tramigna, Colognola ai Colli, Caldiero, Illasi and Lavagno. The “Classico” sub-area is the oldest and partly includes the municipalities of Soave and Monteforte d’Alpone.
It is a hilly area, favoured by a mild and temperate climate with rainfall concentrated mainly in spring and autumn. The vineyards are located at an altitude ranging from 35 to 380 meters, with exposure mainly to the east, south and west. The soil of the Soave Superiore DOCG area is of volcanic origin.
The mineral substances in it are reflected in the musts, giving the wines their characteristical flavour with the traditional longevity of Soave Superiore. The establishment of the Soave Classico DOC dates back to 1968, while the DOCG for the Soave Superiore was recognized in 2001.
The Soave Superiore DOCG is a still and dry, white wine, produced with Garganega vines (min.70%), Trebbiano di Soave and Chardonnay: maximum 30% of which max. 5% can be replaced by non-aromatic white berried grapes, suitable for cultivation in the province of Verona.
The Garganega, which characterizes the Soave Superiore DOCG, does not possess varietal aromas but gives the wines a bouquet of aromas, among which almond and white flowers are the clearest. Trebbiano di Soave is the other indigenous grape that characterizes this wine with its flavour and vivacity.
It represents the ideal combination for the structure and intensity typical of Garganega. Soave Superiore is a structured white wine with a strong yellow colour and greenish reflections distinctive of Soave. The scent is fruity and floral, while the taste is full, round and intense, with a typical bitter finishing note.
This wine pairs well with lean appetizers, soups, eggs and fish-based dishes, boiled fish accompanied by delicate sauces, vegetable risottos and even white meats.
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
