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Gambellara I Basalti Soave 2013

Garganega from Veneto, Italy
    0% ABV
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    Winemaker Notes

    The color is a brilliant straw yellow with a fresh fruit perfumes, especially apple and pear, and floral notes such as elder and bloom. The taste is very fresh and light, with a very interesting acidity. There is an important presence of mineral salts due to the volcanic origin of the soil.

    Critical Acclaim

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    Gambellara

    Gambellara

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    Gambellara, Veneto, Italy
    At the end of the first millennium under the direction of the Benedectine monks, the grape growing in Gambellara had a great impulse, abandoning the old techniques learnt from the Roman Empire times. During the centuries the art of winemaking improved quickly, reaching the present high quality now appreciated all over the world. In 1882 the expert Domenico Lampertico in its "Studies and news on the agrarian economy of Vicenza, Lonigo and Barbarano districts" writes about Gambellara: "we have to do a special mention to the grape growing in Gambellara, where since the high quality standards are famous all over the world.

    In 1947, pushed from the will to improve the quality of their wines, 26 wine growers living in Gambellara founded the Cantina di Gambellara. The first harvest gave a few thousand hectolitres of wine; because of the good results there was a fast increase of the vineyard growing from 40 hectares to current 650 in only a few years, owned by 365 vine growers.

    A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine.

    The sub-region of Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of Veneto’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Recioto and Amarone follow the same blending patterns but are made from grapes left to dry for a few months before pressing, resulting in wines that are intense, full-bodied, heady and often, quite cerebral.

    Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, apricot, or yellow peach, have smoky and exotic aromas and a sapid, fresh, mineral-driven finish.

    Much of Italy’s Pinot Grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

    Garganega

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    Flourishing in the rolling vineyards surrounding the medieval village of Soave in the Veneto region, Garganega is one of Italy’s classic white varieties. It makes up 70 to 100% of any Soave (white wine) by law, with the remainder finished off traditionally by Trebbiano di Soave for its crispness. More recently international varieties like Chardonnay are being used to create softer and fruitier Soave.

    The best Soave wines come from the Soave Classico zone, where the hills are made of decomposed granite soils and have the capacity to produce elegant and vibrant wines. The remainder of the zone tends to give rounder and fuller versions of Garganega.

    Garganega’s best white wines are steely and delicate with yellow peach, melon, almond, Herbs de Provence and lime zest flavors and aromas. Its simpler versions can offer great values and make wonderful quaffers. If you like Sauvignon Blanc or Pinot Gris, try Graganega for something a little different.

    AUT13GAMSOAVE_2013 Item# 143997