This wine rounds up the finest expressions of our great Cru wines. One bottle contains all the aromas and flavours or our territory. The mention “Classico” distinguishes the Soave produced from vineyards situated in the historical hillside zone where Garganega grapes are traditionally cultivated.
Intense and fragrant, the nose is full of fresh white flowers (hawthorn, elderberry, cherry), white peach and tropical fruit. Harmonious, the wine is elegant and persistent with almond notes, mineral.
Recommended with: Pasta dishes, fish or white meat (poultry).
Volcanic rock and limestone.
Vineyard density : 4,000 vines / ha. Wine yield : 70 hl / ha. Average age of vines : 70 years.
The grapes are selected and hand picked. Soft pressing and slow fermentation with wild yeasts follow, no sulphites are added during the vinification process.
The Gini family has been growing grapes in the Monteforte region, in the heart of the Soave appellation, since the 17th century. It is one of the oldest winemaker families in the region and without a doubt a leader in organic viticulture. The family made its first wine without sulphur in 1985, thus revolutionizing winemaking. The eschewal of sulphur helps to develop pure wines, accurate, that truly reflect the Soave area terroir. At this estate a respect for nature, for the terroir and the characteristics of each vintage are paramount. For the Gini family, now run by brothers Sandro and Claudio, producing quality wines with minimal vineyard intervention and winery manipulation is a family tradition whose brothers.
Geographically the province of Verona occupies a privileged place in north-eastern Italy. This sub-region stretches along the Veronese prealps and the Lessini mountains that form a barrier against the cold winds of the North. Furthermore, the proximity of Lake Garda helps moderate the climate, prolonging the grapes’ ripening period and tempering summer heatwaves. It also protects the vines in winter by warming the cold air masses The area’s volcanic soil is very fertile and yield control is a key element in the elabration of quality wines. The top two wines produced in Verona are Soave and Valpolicella.
Because vineyards in Valpolicella Classico are at a slightly higher elevation than those of the generic Valpolicella appellation they produce a much more intense and elegant type of Corvina, the varietal most commonly grown in these areas. The most potent Valpolicellas are the Recioto (sweet wine) and Amarone (dry wine) made from attic dried grapes with concentrated aromas. This Ripasso practice is also used in the production of Valpolicella Superiore. For this style of wine, the Valpolicella must is fermented together, or subsequently, with the dried grapes previously used for making Amarone.
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