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Monte Carbonare

We always say that this wine “is like a bit of earth in a glass.”And it’s true. In the Monte Carbonare vineyard the vines sink their roots deep down into the black earth; pure volcano. This gives the wine personality: forthright and truthful, with a sharp mineral nature. It tastes of rain on flint, on the black stones of the dry walls, and of that good fragrance that the countryside releases when dampened by the first rain.

MorePrint technical sheet

  • _3bicchieri Vini d'Italia 2020 Gambero Rosso - Monte Carbonare 2017
  • 4 Viti Vitae 2020 Associazione Italiana Sommelier - Monte Carbonare 2017
  • _slowwine-grandevino Slow Wine 2020 Slow Food - Monte Carbonare 2017
  • 93 pt Wine Advocate 2019 Monte Carbonare 2017
all awards of this wine ›

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‹ Introduction

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Fittà Cru

Total hectares: 155
Hectares of vineyards: 70
Position:  summit – slope
Exposure:  south, east and west
Altitude: 64-312 m

Fittà is a village in the municipality of Soave at 300 metres above sea level, in the heart of the Classica area. Thanks to the altitude, Fittà has a wide diurnal temperature range in summer and constant ventilation. The hills in this area are made up of soil of clear volcanic origin, with basalt ground layers and a clay-silt texture; the slopes of the hills range between 10 to 30%. 

In the Cru of Fittà there are some of our vineyards whose grapes are used to make Soave Classico and also one of our oldest vineyards, Le Rive, with a southern exposure and planted entirely with Garganega, with the traditional pergola veronese training system. Also in the Fittà area there are the new Guyot-trained Trebbiano di Soave vineyards whose grapes are used to produce Massi Fitti.

cartina cru fitta foto cru fitta

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Carbonare Cru

Total hectares: 35
Hectares of vineyards: 28
Exposure: east and northeast
Altitude: 120-280 m

The name of this cru refers to the distinctive colour of the soil: “as black as coal.” In fact, the soil is dark and deep with a clayey soil texture, not calcareous, strongly volcanic and made up of altered and compact basaltic rocks. The area is frequently ventilated and generally cool. Here there are some of the oldest vineyards in the whole of the Classica area. In Carbonare, the slopes of the hills range between 10 and 30%. 

The Monte Carbonare vineyard is in the highest part of this area and cultivated with sixty-year-old Garganega vines.

cartina cru carbonare foto cru carbonare

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Castellaro Cru

Total hectares: 35
Hectares of vineyards: 30
Position: summit-slope
Exposure: south, east and west
Altitude: 140-260 m

Castellaro is the name of a volcanic cone situated in the north of the Classica area. Here basaltic stones abound and the soil texture is moderately fine. The high altitude and the exposure guarantee constant ventilation and long hours of sunlight. The slopes range between 15 and 40%.

The best Garganega grapes for making our Recioto di Soave come from this vineyard on the summit of the mountain.

cartina cru castellaro foto cru castellaro

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Tremenalto Cru

Total hectares: 87
Hectares of vineyards: 75
Position: summit – slope
Exposure: east and north
Altitude: 57-230 m

This northernmost part of the Classica area is distinctive for its dark and deep soil of volcanic origin. The heaven-sent, cool northern winds run through Tremenalto and are important for the wellbeing of the vines during summer and the hottest years. The slopes of these hills are generally steep (20-35%). 

The grapes for making Soave Classico are grown in the steep vineyards in this area.

cartina cru tremenalto foto cru tremenalto

Harvest 2013

Technical Data

Classification: Soave Classico DOC

First vintage: 1986

Number of bottles produced:

Grapes: 100% Garganega

Grape production per hectare: 85 quintals

Start of harvest: mid October

Harvesting method: manual - in crates

Pressing: soft pressing of whole grapes

Alcohol fermentation: in steel vats

Alcohol fermentation time: 16 days

Alcohol fermentation temperature: 14-16 °C

Malo-lactic fermentation: not carried out

Maturation: 15 months in contact with the fine sediments in steel vats

Filtration: only one membrane filtration before bottling

Affinamento: 5 months in the bottle


Analysis: Alcohol contents: 13,00 % by volume - Total acidity: 5.90 g/l pH: 3.27 Reduced extract: 22,00 g/l

Vineyard Profile

Monte Carbonare

Type of Soil: strongly volcanic with a clayey texture
The name Monte Carbonare (namely “the hill of coal”) probably comes from the dark volcanic soil reminiscent of coal.

Organoleptic Profile

Colour: straw yellow with brilliant highlights.

Nose: it shows yellow flowers, exotic fruit and white peach together with smoky and peaty notes.

Palate: juicy fruit palate accented with mineral, aromatic herbs and almond alongside crisp acidity. The finish is dry and very persistent.

Serving temperature: 11 - 13 °C

Best with...

all fish-based dishes since it is a wine that respects the delicacy of the fish's flesh and its salinity. It goes also very well with vegetable and truffle risottos. Excellent with medium ripened cow's milk cheeses.

Veneto regional cuisine:
Croutons with baccalà (salt cod) mantecato, octopus salad with cabbage and lentils, risotto with nettles, tagliatelle with trout and asparagus, grilled fish, Monte Veronese Dop mid-ripened cheese.