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Denomination : Soave DOC
Grapes : Garganega
Yield : 70q/ha
Growing Area : Vineyards surrounding the ancient Corte Giacobbe, in the hills area of Roncà, on the slopes of two extinct volcanoes, Calvarina and Crocetta, east of Soave, in the Veneto.
Soil Profile : Ocean-derived calcareous soils, rich in basalt and in grey and black tuff.
Vinification : White vinification that is to say without the skins, soft pressing
Training System : Traditional Soave pergoletta and Guyot, planted to densities
of 4-5,000/vines/hectare.
of 4-5,000/vines/hectare.
Harvest Period And Vinification : The harvest, exclusively by hand, begins between the second and third week of September. After a brief cryomaceration (24 hours at 5°C) on the skins, the must ferments in steel at a controlled temperature of 16°C.
Maturation : A minimum of 3 months in steel, with bâttonage of the fine
lees once per week, then ageing in the bottle for a minimum
of 45 days.
lees once per week, then ageing in the bottle for a minimum
of 45 days.
Sensory Profile : Straw yellow will pale green highlights. On the nose, multi- faceted fragrances of ripe melon and orange, jasmine and camomile complement pungent rosemary and mountain-grown hay. Appealing and well-balanced on the palate, with lingering, aromatic melon and citrus that push through to a crisp finish hinting of dried almond. It displays a vibrant vein of minerality, gift of its valley terroir of origin.
Serving Suggestions : Ideal served by itself as an aperitif wine, and delicious partnered with first courses, lighter meats, fish, and vegetables.
Alcohol : 12.5% vol.
Serving Temperature : 10-12°C
