Soave may be simple to pronounce (S-oh-ah-Vay) but there is nothing simple about the wines or the region. It is one of the most historic and successful winemaking denominations in Northern Italy. There are three main elements that have contributed to making Soave Italys finest white wine: the soil, the grapes and the people. The unique soil, mainly of volcanic origin, combined with a mild climate have proved the perfect conditions to produce top age-worthy fine wines. Viticulture in Soave traces back to the Roman Empire and early on became the choice cultivation. Although two native grapes are cultivated here, it is the Garganega variety that found its habitat, and produces an incredible array of wine styles, from the fresh and easy to weighty and complex.
Soave was the first Italian wine to be recognized as a prestigious fine wine in 1931, when its area of origin was also officially delimited. Soave rapidly gained in popularity, propelled by official D.O.C. recognition in 1968. Soave remains Italys most exported still white wine, and boasts one of the most innovative systems of cooperation among farmers, bottlers and wineries. More than 50 million bottles are made each year, and four in five are sold abroad. Soave exports to at least 70 countries. The region has the highest viticulture density in Italy, with about 3,000 small “estates” each of about 2 hectares. In 2017 the Soave DOC consisted of 7,000 hectares with an average production of just under 500,000 hectolitres. These represent 3% of Italys DOC and DOCG vineyards.