Made from 100% Garganega planted in the basalt vineyards of Monte Calvarino. The fruit was picked at the end of September, crushed and fermented in 85% stainless steel and 15% large-format casks. At 450 metres, Garganega can only just reach ripeness, so this is where a small amount of appassimento fruit works well (around 10%) to add flavour and texture while holding its cooler structure. The wine is charmingly floral on the nose, with notes of peach and green almond. On the palate, the wine is textural and juicy with citrus, stone fruit, minerals and a touch of spice.
Top Soave “deserves the kind of acclaim white Burgundy gets” writes Jancis Robinson, and with the creamy ripe fruit minerality of this wine you can see why. No wonder when it’s from “one of the most talented winemakers in the Veneto” - Wine Advocate
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