QUALITY AND RESEARCH
The Soave growing area extends over the eastern part of the province of Verona. The soils are of volcanic origin, and the hills where the vineyards grow exhibit layers of rock that are the result of solidified lava-flows. The soil is dark and rocky, and rich in minerals, basalt in particular.
Garganega and trebbiano di Soave are the native grapes that yield Soave.
The Soave DOC growing area is situated in the eastern part of the province of Verona. The name of the wine is restricted to the growing area.
Soave Classico DOC
Within the DOC area is a smaller zone, coinciding with the communes of Soave and Monteforte D’Alpone, where the hills are planted to the grapes of the classic zone, which produce Soave Classico DOC.
Soave Superiore DOCG
Soave Superiore is characterised by a higher alcohol content, at least one degree more than the minimum established for Soave; consequently, the wine has a greater complexity, thanks to a longer ripening period.
Recioto di Soave DOCG
This wine is made from the same grapes that make Soave. They are semi-dried (appassimento), thus enhancing sugar concentration and body. Recioto di Soave was the first Veneto wine to win DOCG status, in 1998.
The Valpolicella growing area is quite extensive, stretching from the northwest area of the province of Verona to the east, and bordering with the Soave DOC zone. The name of the wine is restricted to the growing area. Valpolicella wine is made from a blend, in which the prevalent variety is the indigenous Corvina.
The Valpolicella growing area includes as well Valpantena and the easternmost part of the denomination, as far as the valleys of Marcellise, Mezzane, Illasi, and Tramigna.
Valpolicella DOC Superiore
This wine is characterised by a higher alcohol content, at least one degree more than the minimum established for Valpolicella; consequently, it shows a greater roundedness, thanks to a longer ripening period.
Valpolicella DOC Ripasso
The term Ripasso refers to a specific winemaking practice, the maturation of Valpolicella Superiore, made from fresh grapes, on the fermented pomace of dried grapes previously used to produce Amarone.
Amarone della Valpolicella DOC
Made from grapes used to produce the Valpolicella wine. Its uniqueness derives from the fact that the clusters are left to dry for 3-4 months, increasing their sugar concentration and richness. The resulting wine rests for at least two years in large oak botti, followed by additional bottle ageing. Amarone goes to market, then, three years after harvest.
Recioto della Valpolicella DOC
This wine is made from the same grapes that go to produce Valpolicella. After a careful selection in the vineyards, the clusters are left to dry in special lofts, with consequent increase in their sugar content.