The soils of the zone are basaltic in nature, and the minerals they contain exert a particularly marked influence on the fermentation processes of Garganega and Trebbiano di Soave musts.
The Soave Superiore denomination is reserved for wines produced in the hilly zone of Soave at altitudes ranging from 35 to 380 metres above sea level. (via Wikipedia · CC BY-SA 4.0)
Human factors
The traditional Pergola Veronese training systems allow for good ripeness and health in the grapes, both essential for achieving medium-to-high sugar levels with good acid balance.
The territory preserves evidence dating back to 680 relating to Pergola Veronese pruning, the traditional vine-training method still in use today. (via Wikipedia · CC BY-SA 4.0)
According to the production regulations, Soave Superiore requires several months of ageing before release, in order to improve its structure and aromatic development.
Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.
About this boundary
Area: the official production zone published by the regional geoportal (Veneto).
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