Soave wine: Garganega from the hills east of Verona
Soave is one of Italy's classic white wines, made in the hills of the eastern province of Verona in the Veneto. The appellation became a DOC in 1968, and its foundation is the Garganega grape, which must make up at least 70 per cent of the wine. The rest is usually Trebbiano di Soave, and many of the best bottles are pure Garganega. Styles run from fresh and light to full and age-worthy, often with yellow fruit, white flowers and the gently bitter almond note Soave is known for.
Soil explains much of the difference between wines. In the west, around the town of Soave, limestone dominates and gives rounder, fruitier wines. In the east, around Monteforte d'Alpone, weathered volcanic rock gives tauter, more mineral wines. Since 2019 producers may name one of 33 defined subzones (UGA) on the label, Foscarino among them.
Soave DOC, Soave Classico, Superiore and Recioto di Soave
Soave DOC covers the whole zone, including the lower-lying vineyards. Soave Classico is the historic heartland in the hills around Soave and Monteforte d'Alpone, delimited as early as 1927, and it is home to most of the well-known single vineyards. Soave Superiore DOCG arrived in 2001 with lower yields and a higher minimum alcohol, and a Riserva must age for at least 24 months. Portinari's Ronchetto is an example of Classico Superiore.
Recioto di Soave DOCG (1998) is the zone's sweet wine. The Garganega bunches are dried for several months after harvest, concentrating sugar and acidity before pressing. The result is a golden, sweet wine with concentrated fruit and fresh acidity, such as Suavia's Acinatium. For more wines from dried grapes, browse our dessert wine.
The producers: from Pieropan's Calvarino to Suavia's Monte Carbonare
Pieropan, based in Soave, is credited with bottling the first Soave from a single vineyard: Calvarino in 1971, grown on volcanic basalt and made without oak in a taut, mineral style. La Rocca grows on limestone beneath the castle of Soave, matures in large casks and is the richer of the two.
Inama makes Soave Classico from the volcanic Foscarino hill, both Vigneti di Foscarino and I Palchi, as well as Carbonare. The Tessari sisters at Suavia in Fittà work Monte Carbonare, a hill named after its coal-black volcanic soil, and the wine is raised only in stainless steel. Gini in Monteforte d'Alpone makes Contrada Salvarenza Vecchie Vigne from very old vines in La Froscà. Cantina di Monteforte, Corte Sant'Alda, Zeni and Domìni Veneti complete the picture.
Soave with food
A young Soave Classico suits shellfish, grilled white fish, risotto and light pasta dishes. Aged single vineyards such as La Rocca, Salvarenza and Monte Carbonare can handle oily fish, poultry and mature hard cheeses. Serve Recioto di Soave with almond biscuits, fruit tarts or blue cheese. Soave lies close to Valpolicella for those moving from white to red, and for another northern Italian white, Lugana from the southern shore of Lake Garda is a natural next bottle. See our full range of white wine too.
Soave FAQ
What grape is Soave made from?
Soave is made from at least 70 per cent Garganega, usually completed with Trebbiano di Soave. Many of the best wines are pure Garganega.
What is the difference between Soave and Soave Classico?
Soave Classico comes from the original hill zone around Soave and Monteforte d'Alpone, while Soave DOC also covers lower-lying vineyards. Most of the famous single vineyards are in the Classico.
Is Recioto di Soave sweet?
Yes. Recioto di Soave is made from dried Garganega grapes and is a sweet, concentrated wine with its own DOCG.