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Suavia Soave Classico 2010
Juicy and fresh on the palate. Good acidity with a long and dry final taste.
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.
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.
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.
Coming from the Soave Classico zone, where the hills are made of decomposed volcanic and granite soils, the best Soave wines are elegant and vibrant. 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.