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Soave Classico

This is Soave according to Suavia. It is a wine for flowered terraces and summer nights; a wine for bars with umbrellas and tables on the cobbles of an old illuminated square; it is a wine for Easter Mondays in the hills. It is a profoundly Italian wine. Our idea of Soave: fresh, fruity, easy to drink but with an unmistakable character at the same time.

MorePrint technical sheet

  • _3grappoli Duemilavini 2012 Bibenda - Soave Classico 2010
  • _2bicchieri Vini d'italia 2012 Gambero Rosso - Soave Classico 2010
  • _5bottiglie 18/20 Premio Qualità/Prezzo Vini d'italia 2012 L'Espresso - Soave Classico 2010
  • 88 pt Wine Spectator 2016 Soave Classico 2015
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 2014

Technical Data

Classification: Soave Classico DOC

First vintage: 1983

Number of bottles produced:

Grapes: 100% Garganega

Grape production per hectare: 95 quintals

Start of harvest: end of September

Harvesting method: manual

Pressing: de-stemming and subsequent soft pressing

Alcohol fermentation: in steel vats

Alcohol fermentation time: 14 days

Alcohol fermentation temperature: 15-18 °C

Malo-lactic fermentation: carried out on a small part of the wine

Maturation: 5 months in contact with the fine sediments in steel vats

Filtration: only one membrane filtration before bottling

Released:

Analysis: Alcohol contents: 12,40 % Vol. - Total acidity: 5,50 g/l pH: 3,24 - Reduced extract: 20,70 g/l

Vineyard Profile

The vineyards are planted on volcanic soils which are very dark and deep in the Fittà and Tremenalto areas, and rich of basaltic stones in the Castellaro zone. Some of these vineyards are very steep.

Organoleptic Profile

Colour: straw yellow with golden highlights

Nose: it shows fresh notes of apple, Kaiser pear and jasmine together with tropical fruit.

Palate: smooth and creamy, it offers almod and mineral brightened by crisp acidity.

Serving temperature: 10 - 12 °C

Best with...

It makes an ideal aperitif, goes well with fish and vegetable first courses, white meats and fresh cheeses.

Veneto regional cuisine:
Potatoes Gnocchi with tomatoes and cheese flakes, pasta e fasoi (pasta with beans), risotto with peas, eggs and asparagus, baccalà alla vicentina, Monte Veronese Dop (cheese).