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.
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.