Soave

Styles

Principal grape varieties

Terroir

• The soils are of basaltic tuffaceous origin, with substrates of decomposed basaltic rock that have given rise to dark-coloured, loamy-clay soils that are mildly alkaline.
• The production area lies in the west-central portion of the Monti Lessini, in a position close to the Po Plain.
• The climate is temperate-humid with warm summers and annual rainfall of between 700 and 1,000 mm, concentrated mainly in spring and autumn.
• The altitude of the vineyards ranges from 35 metres above sea level in the foothill zone to 380 metres on the highest hills, with variable slopes and predominantly east-, south- and west-facing aspects.
• The temperate climate and diurnal temperature ranges generate aromatic precursors that enhance the organoleptic characteristics of the grape varieties that make up the Soave ampelographic base.

• Historical records indicate that the pergola veronese, the traditional vine-training system of this area, was already in use from 680 AD and continues to be employed today.
• In 1924 an initial measure for the protection of typical wines was adopted, followed by the establishment of the Consorzio and ministerial recognition of the first delimited zone in 1931, while PDO status was granted in 1968.

• Soave displays a straw-yellow colour with occasional greenish hints, an intense and pleasant nose, and a rich palate with good acid balance.
• The wine shows predominant notes of almond and white flowers, alongside exotic fruit, citrus, and spices, while Wikipedia describes the palate as dry, medium-bodied, and lightly bitter.
• The sparkling style presents a fine and persistent mousse, a straw-yellow colour with occasional hints of brilliant green, a delicate nose, and a pleasant balance of extract and sugars on the palate.

• The acidity of the sparkling wine is also assured by the low soil pH values and the diurnal temperature ranges that characterise the Soave production zone.
• The mineral character of the basaltic tuffaceous soils supports the fermentation of musts obtained from Garganega and Trebbiano di Soave grapes.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-IT-A0472
• Official trade body site — Consorzio Tutela Vini Soave e Recioto di Soave