Suavia Soave Classico 2010
Other White Wine from Veneto, Italy
Straw yellow color with golden highlights. Nice fruit notes (peach and green apple) together with the typical mineral note from the volcanic soil.
Juicy and fresh on the palate. Good acidity with a long and dry final taste.
Wine Spectator - "This offers rich layers of candied pineapple, yellow apple, matchstick and spice notes, set in a lithe, lively frame. A stony base note resonates through to the mouth-watering, citrusy finish. Drink now through 2020. 2,500 cases imported."
Giuseppe Tessari had built the family's home in 1887, high on the Fittà hills that overlook the Classico heartland, facing the hills of Soave and Monteforte d'Alpone. He cultivated the family's first vineyards with his own hands and sold his fine fruit into the local cantina sociale, keeping to himself only sufficient grapes for a few barrels of Recioto. Then in 1982, a century after it all began, his son Giovanni and wife Rosetta took a brave step, choosing at last to estate-bottle their wine, constructing a brand new, state-of-the-art winery and calling themselves Suavia "as a tribute to the tradition and culture of their terroir". Suavia the ancient name of the city of Soave and the surrounding area, is the name they decided to give their new winery to underline the profound connection with the tradition and culture of the territory. They dedicated 12 hectares to the vineyard, at the highest point in Soave Classico, using the traditional grapes Garganega and Trebbiano di Soave.
Today, their four daughters run the winery. Arianna, Meri, Valentina (the present winemaker) and Alessandra speak of their vineyards as they speak of grandfather Giuseppe and Nonna Serafina, who taught them to care for every vine, every plot and every grape on the property from earliest childhood. In the course of these years, Suavia has become synonymous with Soave and one of the appellation's benchmark wineries. Attention focus at first in the vineyard and then in the cellar, which release only four wines that are the Tessari's interpretation of all the facets of Garganega. The secret of their success lies in: (1) Their unique empathy with the Soave Classico terroir (2) Very old, select rootstock (Monte Carbonare was planted in 1946, Le Rive in 1951). (3) The richness and complexity of Suavia's volcanic soil, endowing the wines with minerally, flinty notes. (4) An ideal, hillside microclimate, vines at an altitude of 300 meters and exposure, with sunny days and cool nights, hence, the wines' layered aromas and nuances of ripe, exotic fruit. View all Suavia Wines
About VenetoView a map of Veneto wineries (vey-NEH-toe)
Notable FactsThe wine of Soave is most common white wine made here. Occasionally you can find an exceptional Soave, but for the most part the wine is easy-drinking and refreshingly pleasant. For the reds, the most popular are Amarone and Valpolicella – both made primarily from the good structured Corvina grape. While Amarone is always made in the recioto method (drying out the grapes to intensify the flavor), Valpolicella has a few different levels. Amarone is made from very ripe grapes, which are then dried and then pressed, producing an opulent, concentrated, full-bodied wine that has a distinctive and powerful taste that stays with you. Not for the lighter fare meal, this wine is almost port-like and delicious with cheese and/or dessert. Valpolicella can also be made in the recioto method, but it's more often found in a dry style – the wine goes up in rank, from Valpolicella to Valpolicella Classico to Valpolicella Classico Superiore. And finally, the bubbly of Veneto – Prosecco. Made from the same-named grape, Prosecco is less fizzy than Champagne and occasionally has a slight sweetness. It's absolutely delicious as a value aperitif.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.