Soave: wines for every taste

The Napoleonic cadastre first listed the vineyards of Soave back in 1816. This is actually quite special. Even back then, the white wines of the growing region were well known far beyond its borders. It is therefore not surprising that the next step followed in 1931: Thanks to a royal decree, Soave wine was named the first “typical Italian white wine”. Such a status must first be earned. The protected designation of origin was then officially consolidated with DOC status in 1986. The sweet wine Recioto di Soave was awarded DOCG status in 1998, followed by Soave Superiore in 2001.

Then came another crowning achievement in 2018. Since then, Soave has been the first Italian wine-growing region to be included in the National Register of Historic Landscapes. An important step that paved the way in 2019 for additional geographical units - so-called AGUs (Unità Geografiche aggiuntive), which can also be referred to as cru - to be included in the production regulations. As a result, Soave wines now officially manage the balancing act between charming wines for the masses and high-quality character wines that tell of their origin. It is precisely this area of tension that makes Soave wines so interesting for the wine trade. After all, the wines can satisfy all consumer tastes. But why are the wines so different? The secret lies in the soils.

Soave: Good to know

Soave: Geography and climate

The Soave growing area lies to the east of the city of Verona. The historic growing area, known as Soave Classico, is characterized by a series of hills and valleys whose origins date back over 90 million years. To the east of the Lessini Mountains, the Classico area is located in the middle of a volcanic hill country. The hills with clearly basaltic subsoil are located in the eastern area. High mineral content. The wines are fragrant, fresh and generally have a higher acidity. They tend to be complex and very balanced. Notes of cinnamon are accompanied by aromas of cherry and almond. The wines have an intensity and structure that is difficult to find in other areas of Soave. In the western part of the growing region, there are stratified limestone soils. These soils are rather shallow and have a rocky substrate. Towards the valley, the soils become deeper and more fertile. Some of the most elegant Soave wines come from this area, which are characterized by their aromatic complexity, with notes of ripe and exotic fruit.

The non-calcareous soils are mainly found in the Monteforte Valley, one of the most fertile areas of Soave. The soil is rich in clay and volcanic debris. The clay soils are more resistant to drought thanks to their permeability. The wines have pronounced notes of cinnamon, spices, berries and cherries. The deep soils give the wines a high acidity and ensure particularly fresh and balanced wines with persistent aromas. In the Soave and Colognola plains, however, the soil is again very calcareous. The soil is usually fine, but can also be quite sandy and stony near streams. The wines are characterized by aromatic finesse, intensity and persistence that are hard to find in other areas of Soave. The most common aromas are reminiscent of the scent of violets and white flowers.

Soave: protected designations of origin at a glance

In general, the entire Soave region comprises 13 municipalities: Soave, Monteforte, San Marti- no Buon Albergo, Lavagno, Mezzane di sotto, Caldiero, Colognola ai Colli, Illasi, Cazzano di Tramigna, San Bonifacio, Roncà, Montecchia di Crosara and San Giovanni Ilarione. While Soave DOC is produced in the entire area, wines with the designation Soave Classico DOC may only come from the original area for Soave wine. Soave Superiore and Recioto di Soave are the two DOCG wines, which are geographically even more restricted. On the other hand, even stricter production regulations apply here.

In addition, there are now also 30 so-called UGAs (Unità Geografiche aggiuntive), which correspond to a French cru in terms of quality. These 33 sites have been clearly defined geographically. If producers wish to include the cru on the bottle label, all the grapes processed must come exclusively from this vineyard. The UGAs for Soave wines are:

• Castelcerino
• Fittà
• Tremenalto
• Corte del Durlo
• Costalunga
• Menini
• Castellaro
• Brognoligo
• Costeggiola
• Campagnola
• Sengialta
• Colombara
• Foscarino
• Carbonare
• Rugate
• Coste
• Monte
• Grande
• Pressoni
• Costalta
• Casarsa
• Pigno
• Ponsara
• Froscà
• Volpare
• Tenda
• Croce
• Zoppega
• Ca' del
• Vento Broia
• Paradiso

Soave wine styles

Although Soave is divided into two DOCs and two DOCGs, more than four different Soave wine styles are produced within these defined areas. Some styles are also very similar. This is precisely why we classify the Soave wines into the different styles here. In general, it should be noted in advance that all Soave wines are white wines. They must contain at least 70% Garganega grapes. Trebbiano di Soave and/or Chardonnay can supplement the cuvée with up to 30%.

Soave, Soave Classico and Soave Colli Scaligeri
Here we are dealing with medium-bodied and harmonious Soave wines that are consistently vinified dry. The slightly bitter aftertaste is particularly characteristic. However, notes of pear, red apple and stone fruit are also very typical. Sometimes there are also hints of white pepper. The wines are ideal for everyday drinking and as an accompaniment to fresh pasta dishes.

Soave Superiore
These wines can, but do not have to, be matured in wooden barrels. Maturation in wood intensifies the fruit notes and brings more extract to the wines. The typical vanilla note makes these wines easy to identify. Typical here are the floral notes, the full and slightly bitter taste and the strong character.

Soave Superiore Riserva

As the name suggests, a certain ageing period in wooden barrels is obligatory here. These Soave wines are even more powerful and full-bodied. They are very round and intense and are an excellent accompaniment to hearty poultry or veal dishes.

Soave Spumante

The sparkling wine from the Soave region is actually a little exotic because the quantities produced are very small. As a rule, Soave Spumante is produced using the tank fermentation method. It is medium-bodied with a harmonious acidity. It also has a slightly bitter aftertaste. Extra Brut, Brut, Extra Dry or Dry are the prescribed degrees of sweetness.

Recioto di Soave

The only Soave sweet wine is produced using the appassimento method. During the drying process, botrytis may also form, which gives the sweet wine a very special character. Chardonnay is not permitted for Recioto di Soave, only the two indigenous grape varieties Garganega and Trebbiano di Soave. The wine has a lively acidity that perfectly captures and accompanies the residual sugar. A Recioto di Soave leaves a velvety and round mouthfeel.

Soave: Wine in detail

Soave: Wine as an economic factor

Today, the Soave region is characterized by the coexistence of large, structured wineries and small and medium-sized, often family-run wineries. Over time, however, this apparent contrast has become the real strength of the growing region. On the one hand, mass production means that the needs of discounters and supermarkets can be met, while on the other hand there is also a selection of wines produced in small quantities for the specialist wine trade and gastronomy. So with Soave wines, it is not David against Goliath, but with Goliath. Simply because it has been recognized that together we are stronger.

The profitability for the global wine industry is obvious: the variety of taste and quality appeal to many different target groups. Added to this is the generally very good price-pleasure ratio, which is generally very attractive for the trade.

Your sales arguments for wines from Veneto

• Enormous range of different wines
• Largely very good price-pleasure ratio
• Every quality level is served
• Fantastic food companions
• White wines are in vogue