Soave
Soave is a fantastic region in the Veneto region of North-East of Italy. It is a beautiful town surrounded by vineyards.
The Grapes.
Garganega is the key grape for Soave. This white variety is widely grown in North East Italy, particularly in the Veneto region. In Soave, it must contribute to at least 70% of the blend and many high-quality wines are 100% Garganega. It can produce both dry and sweeter wines under the Soave appellation. Sweet styles are produced with longer hanging time concentrating the sugars and flavours in the grape.
Chardonnay and Trebbiano di Soave can also be added to the blend but combined this must not be more than 30% (Garganega must be at least 70% of the blend). Trebbiano di Soave goes by a number of names. Trebbiano is an umbrella term, like ‘muscat’ that covers a range of different related grapes. Trebbiano di Soave is a slightly later ripening version, with a more pronounced floral aroma.
Previously Trebbiano Toscano (the more neutral, bland Trebbiano grape) and Pinot Bianco were permitted but these grapes have been removed to improve the reputation and quality of Soave.
The Wines.
Soave DOC
This vast term covers the entire Soave DOC. It is one of the best-known appellations in Italy due to its fame in the 20th century. It was the go-to white wine until Pinot Grigio took its place. High yields focusing on volume rather than quality led to the reputation decline. Generally, Soave DOC is light, fresh and crisp with refreshing acidity and flavours of green apples, lemon and peaches.
Soave Classico DOC
This term covers the same winemaking rules as Soave DOC but the vineyards must be in certain locations. The Classico zone is located on the hillsides rather than the plains where quality is higher due to lower yields.
Soave Superiore DOCG
This is the highest quality level of dry Soave wine from the best vineyards. Yields are lower and the grapes must have higher levels of sugar.
Recioto di Soave DOCG
This is a sweet wine produced from dried grapes. The grapes are left on the vine for an extended period to concentrate the sugars and flavours and then picked. After the whole bunches are picked they are hung on a string or dried on straw mats to reduce the amount of water in the berries through evaporation. The dried grapes are then pressed and fermented. The high concentration of sugar means the fermentation stops early creating a golden wine with pronounced honey, orange aromas and sweet taste.
If the sweet wines are produced in the area deemed as ‘Classico’ then the wines can be called Recioto di Soave Classico.
Ageing.
Most people think of Soave only as a light, fresh white wine best consumed young. However, high-quality producers make Soave that is capable of great ageing, 10+ years. With age, the wines develop a waxy texture with flavours of honey
