CHARACTERISTICS:
GRAPES: 100% Garganega*
AREA OF ORIGIN: Soave, Verona, Italy
PRODUCTION PER HECTARE: 10 tons
HARVEST: End September – Start October. Hand picked
ALCOHOL CONTENT
: 12.5 %
TOTAL ACIDITY
: 5.7 g/l
SUGAR: 2.1 g/l
*Garganega is the most important white grape variety in the provinces of Verona and Vicenza (Italy) and it dominates the hills of the Soave DOC wine from the typical soil of volcanic origin.
VINIFICATION AND AGING:
The grapes are destemmed and crushed and promptly cooled to 10-12°C for 12 to 24 hours. Following pressing, the must is clarified and fermentation begins in stainless steel tanks at a controlled temperature of 16-18°C. The wine is then left with the lees in suspension every 3 weeks. The process is repeated for about 4 months until bottling. The wine completes its refinement in bottles for a period of no less than 2 months.
STORAGE:
It is a young wine and not for aging and it should be drunk within a few years of the harvest. The bottles should be stored horizontally in a cool and dark place.
ORGANOLEPTIC:
The wine looks light yellow with golden reflections. It smells fruity, with hints of almond and white flowers. The taste is fruity, persistent and with a mineral note given by the volcanic soil. The refinement in the bottle increases it complexity and roundness.
HOW TO ENJOY:
Open the bottle
twenty minutes
before tasting to allow the oxygenation of the wine. Use a medium-sized white wine glass to better appreciate the golden nuances, and the fruity and floral scent.
Taste at a temperature of 10-12°C.
FOOD COMBINATIONS:
Excellent as aperitif. It can accompany fish-based dishes, shellfish, white meats, vegetable soups.
Suggestions: Pizzoccheri, Asparagus risotto, oysters and raw fish.
