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Opera Semplice

This wine represents another step forward for our Trebbiano di Soave recovery project, it is the final harmonious fruit of a long process that involved commitment, technique and inspiration. It is made and put forward in a simple and natural way, without the addition of sulphites.

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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 2011

Technical Data

Classification: Vino Spumante di Qualità, Metodo Classico, Dosaggio Zero

Number of bottles produced: 2.000

Grapes: 100% Trebbiano di Soave

Grape production per hectare: 5 ton

Start of harvest: beginning of September

Harvesting method: manual - in crates

Pressing: soft pressing of whole grapes without the addition of sulphites

Alcohol fermentation: without the skins using natural yeasts, in steel

Alcohol fermentation time: 15 days

Alcohol fermentation temperature: 15-16 °C

Malo-lactic fermentation: not done

Maturation:  in the bottle on the lees for 20 months

Released: September 2013

Analysis: Alcohol contents 12,50 % by volume - Total acidity 6.50 g/l pH 3.10 – Sugars < 3 g/l. Sulphites <10 mg/l

Vineyard Profile

Organoleptic Profile

Colour: Straw yellow with pale greenish highlights. Its perlage is fine and continuous.

Nose: Fresh and clean. Delicate notes of apple and pear.

Palate: Extremely clean. Sharp acidity and citrus notes. Very long persistence.

Serving temperature: 10 - 12 °C

Best with...

Ideal as an aperitif or with light dishes. Very good with lake fish.