Soave wine. Worldwide known, the ideal companion for italian cooking.                

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Soave Wine

Soave Blend Wine The Soave Blend refers to the combination of Garganega and Trebbiano di Soave (or Verdicchio) that make up Soave DOC wines, arguably one of Italy's most famous white wines. This crisp and fruity white wine, made mostly in the Venetian hills near Verona, is now enjoyed around the world, offering a simple and refreshing wine experience. Garganega forms the bulk of Soave wines. In dry whites it provides structure, with its steely mineral character and fruit components of citrus, peach and apricot, and in sweet Recioto di Soave wines, it adds richer tropical fruits and honey notes. The Soave DOC  (Denomination Origin Controlled)laws stipulate that at least 70 percent of the blend must be Garganega, although wines  made using the blend under the Veneto IGT banner have more freedom. A Soave Blend wine label A Soave Blend wine label Trebbiano di Soave makes up the remaining 30 percent of the Soave blend, adding perfume to the wines. This variety is better known under the alias Verdicchio and is planted widely in Marche,  where it makes everything from light table wines to complex, age-worthy examples. IIt should not be mistaken with the neutral Trebbiano Toscana, to which it bears little resemblance, although this variety (along with Chardonnay and Pinot Bianco) may contribute up to 5 percent of the Soave blend. It should be noted, however, that the Soave Superiore DOCG production laws prohibit the inclusion of Trebbiano Toscano, due to its reputation for increasing quantity but diminishing quality. Wines made using the Soave blend range significantly in both style and quality.Most examples made under the Soave DOC and Veneto IGT are typically low-cost table wines, but as always there are exceptions, particularly in the Soave Superiore DOCG. Spumante (sparkling) wines arepermitted under the Soave DOC using the same grape proportions, and the Recioto di Soave DOCG wines are made sweet through the assito method of air-drying the grapes prior to vinification. Both of these processes are made possible by the natural acidity of Garganega and Trebbiano di Soave.