CORTE ADAMI Soave DOC

SKU +875310
Vintage:  2024
Case:  12x750ml

Region:  Veneto, Italy
Varietals: Garganega and Trebbiano di Soave

SUSTAINABLY GROWN

Tasting Notes

The essence of Garganega. This is a Soave in which the typical notes of the grape (in the nose and on the palate), acquire a modern style without distorting their territorial origin. On the palate it is full and complex, elegant and fresh, as well as aromatic.

Varietal Notes:

Garganega /gar gah NEH gah/

Known as Grecanico in the south of Italy, Garganega is one of Italy's oldest varietals that’s loved for its lean, dry style that gains rich tangerine and toasted almond notes as it ages. Garganega is the main grape of Soave, Typical characteristics are white flowers, apricot, citrus, yellow apple, and hay.

Trebbiano di Soave /trehb bee AH noh dee SWAH veh/

This ancient varietal almost disappeared from the world. The high quality - low yielding grape variety had been the backbone of Soave Classico until the Second World War. Ripped out in favor of mediocre grapes that produced higher yields, Trebbiano di Soave almost went extinct.

Vineyard Notes

Estate vineyards for this wine. The Garganega is located in the Castelcerino hills, at an altitude of 350 meters, while Trebbiano is in Soave.

Region Notes: Soave

The climate of the Soave region is influenced by the mists that flow from the Po Valley in the autumn. Only white wine is produced in the Soave region, and a minimum of 70% must be the Garganega grape. For Soave DOC wine, up to 30% of the blend can come from Trebbiano di Soave, also known as Verdicchio and Nestrano.

90 Points

“A fresh Soave with hints of green mangoes, bananas and grapefruit. Some quince and nectarines on the palate. Fresh, easy and drinkable. Sustainable. Drink chilled.”

James Suckling

Technical Notes

Average age of the vines: 20 years

Plants per hectare: 3.000

Exposure: South, South-West
Soils: rich in clay and limestone skeleton components
Residual sugar: 10.00 gr/l
Acidity: 6.50 gr/l

Vinification: Fermentation takes place in stainless steel tanks at a controlled temperature of about 15° C and it lasts almost 15 days. The second fermentation happens in closed tanks for about two months.