Winemaker Notes
The wine’s in tense yellow color expresses the complexity of this wine. The boquet is very fruit with aromas of mature yellow fruit, cinnamon, fresh vanilla, acacia honey and chestnuts. The acidity balances the high alcohol content and the full body. The tertiary that develop from the period of maturation in oak give this wine complexity on the palate, more roundness and a longer finish. On the aftertaste clear notes of tas ted almond and candied apricot can be detected.
Ideal with traditional food: liver “alla veneziana”, sardein saor and baccala` alla vicentina. It also marries well with truffle egg or mature cheese and blue cheese.
Professional Ratings
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James Suckling
The salubrious flagship, crafted with a cordon cut technique to concentrate the fruit across a meld of three different top crus into a whorl of tangerine, mango chutney, salted quince and pineapple spice. Mid-weighted, exuberant, verging on the exotic and yet, toned by a refrain of quinine bitterness in the finish.
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Wine Enthusiast
Golden Delicious apples, pressed yellow flowers, acacia honey and wet stone aromas waft from the glass of this heady Soave. It's round and textured on the palate with baked orchard fruits, white peach, roasted citrus and mixed spice leading to the mineral finish. Drink now–2035.
Cellar Selection -
Wine Spectator
Light on its feet, this white is both lushly creamy and well-cut, with mouthwatering acidity and a fine structural interplay that carries a lovely range of baked white cherry and apricot fruit, candied ginger, dried basil and grilled macadamia nut flavors. Long and juicy on the finish,
One of Italy’s classic white varieties, Garganega flourishes in the rolling vineyards surrounding the medieval village of Soave and is the dominant variety in the wine from the region, aptly known as, Soave. By law it makes up 70-100% of the blend with the remainder traditionally finished off by Trebbiano di Soave for its crispness. Somm Secret—The best Soave wines, measurably elegant and vibrant, come from the Soave Classico zone, in the center of Soave, where the hills are made of decomposed volcanic and granitic soils.
Among Italy’s classic whites capable of great potential, Soave is named after the medieval village and surrounding hillsides from whence it comes. The original, historical Soave zone, delimited back in 1927, covers the eastern, volcanic hillsides of today's general Soave zone and is called Soave Classico.
Garganega, the indigenous grape responsible for great Soave, produces medium bodied white wines with fine acidity. Typical in the best Soaves are lively flowery and fresh herbal aromas and flavors such as orange zest, peach, melon and marjoram. The best can take some age and in so doing, develop notes of chamomile, marmalade and honey.
By the 1960s and 70s, Soave was enjoying such a glorious global reputation, that its demand forced growers to push beyond the zone's original borders. Expansion led west out of the hills and onto the alluvial plain of the Adige River. This, coupled with an increase in yields and allowance of additional varieties such as Trebbiano, Chardonnay and Pinot blanc, met demand but created a softer, fruit-forward, everyday Soave. Today the broader region can be the source of charming and value driven whites. But those labeled as Soave Classico or in rare cases, as Soave Colli Scaligeri (nearby hillside vineyards abutting the Classico zone), will be the best quality and age-worthy Soaves. These are often 100% Garganega.