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Garganega
Garganega is the most common white grape variety in the Verona area. It is an ancient grape present for centuries in the territory of the hills north-east of Verona. It found its land of choice above all in the area of Soave and Monteforte d'Alpone, on soils of ancient volcanic origin. Black lands, consisting mainly of basalts, mixed with tuffs and calcareous extrusions, the result of submarine magmatic eruptions. A very fine terroir, which manages to convey structure and notes of particular finesse and flavor to the Garganega. The vine's preference for volcanic soils is confirmed by the excellent results obtained in Gambellara, on the hills near the Lessini Mountains.
Garganega is a very productive plant and is usually bred according to the ancient use of the Veronese pergola. A system that after a period of abandonment in favor of the guyot, has been re-evaluated for its ability to better protect the grapes from the sun, maintaining a greater balance between sugars and acidity.
The wine has a straw yellow color with golden reflections. The nose opens with notes of white flowers, ripe fruit and final with a characteristic almond note. It is a harmonious wine, which lends itself to ageings in steel and wood and shows a great propensity for aging, with the development of interesting tertiary aromas. It is a grape that also lends itself to over-ripening in the vineyard to make late harvests or to be stored to dry in the loft for the subsequent production of sweet wines, such as the famous Recioto di Soave and Gambellara
Recioto di Soave DOCG Le Sponde 2021 Coffele
The Recioto di Soave L e Sponde was born in vineyards located in the hilly area of Castelcerino di Soave.
It is produced exclusively with Garganega grapes, harvested only by hand during the months of September and October. The vinification takes place through the drying of the grapes for a period of about 4 months, then the grapes undergo a soft pressing, so as to extract the most noble must fraction. The wine ages in barriques at controlled temperature for 12 months before being bottled.
Le Spond...
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Recioto di Soave DOCG Broia 2017 Roccolo Grassi
The sweet wine Recioto di Soave La Broia by Roccolo Grassi originates from the Broia vineyard of the same name, located in the heart of Soave.
It is made from 100% Garganega grapes, harvested at the end of September. The grapes are dried in a natural way and subsequently pressed. Fermentation takes place slowly in French oak barrels for approx. 60 days. The wine obtained is aged for 20% in new barriques, for 80% in used barriques and lasts 12 months.
It is characterized by a deep yellow colour. Th...
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Soave Classico DOC Contrada Salvarenza Vecchie Vigne 2021 Gini
The Soave Classico Contrada Salvarenza Vecchie Vigne di Gini owes its name to the story of a young woman named Renza, who, threatened by brigands, was saved by a noble knight in the place where the grapes used to make this wine are produced.
The grapes are selected and harvested by hand at the end of October. The grapes undergo a soft pressing and a brief contact of the must with the skins, with immediate cooling of the must. Fermentation takes place entirely in large barrels and wooden barrels a...
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Recioto di Soave DOCG Le Sponde 2023 Coffele
The Recioto di Soave L e Sponde was born in vineyards located in the hilly area of Castelcerino di Soave.
It is produced exclusively with Garganega grapes, harvested only by hand during the months of September and October. The vinification takes place through the drying of the grapes for a period of about 4 months, then the grapes undergo a soft pressing, so as to extract the most noble must fraction. The wine ages in barriques at controlled temperature for 12 months before being bottled.
Le Spond...
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Soave DOCG Superiore Monte San Piero 2021 Sandro De Bruno
Soave Superiore Monte San Piero is produced by the Sandro de Bruno winery, founded in 2002 and located in the Soave and Lessini Mountains area, characterized by volcanic soils with basaltic rocks.
The wine is made up exclusively of Garganega grapes, harvested during the second week of October. The grapes undergo de-stemming, cold skin maceration in a closed press for at least 12/18 hours and finally soft pressing. The must is decanted and then fermented in oak barrels, where it remains for 12 mon...
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