Soave (Soave) – a dry white Italian wine from Veneto, mainly from the surroundings of Verona. In Italian, soave means “soft”, “nice.”
Grape varieties: garganega (at least 70%), Trebbiano di Soave, Chardonnay, and Pinot Blanc.
In this region also produce a little-known sparkling variations, Soave spumante, and a sweet wine Recioto di Soave.
Once more popular than the famous Chianti, Soave has damaged his reputation with the same success and the same methods as his red counterpart. And although today Soave image simple wines with unimpressive taste, the situation is already changing, and it is, after Chianti, begins to prove to consumers (yet more at home) that the quality of Soave worthy of attention and can claim more than a string in the list “democratic” wines average bistro.
According to David gljiva (David Gleave), Director of Liberty Wines, “quality Soave is one of the most interesting white wines of Italy. But it is, first and foremost, the issue of aging garganega. Under this conditions, the wine takes on minerality and spice that give it a personality comparable to a good Chablis.” In fact Glib – until 1931 Soave was even called in Italy Petit Chablis (Petit Chablis). But later it fell victim to its own popularity.
In the second half of the 20th century, Soave was at the peak of popularity. Its sales in the US was higher than that of Chianti. In an attempt to swallow as bigger piece of that pie, the producers began to put quantity above quality. In the 1960s the official territory of the DOC Soave, comprising 1,700 hectares, was expanded to 7,000 ha.
As a result, bottles were filled with wine from vineyards located in the lowlands and near the highways and the loaded highways. To increase production volume, instead of the traditional Trebbiano Di Soave, in the course went the more prolific Trebbiano Toscano variety. As a result of all of this – the dramatic decline in the quality of the main mass produced wines.
“During the 1990s, Soave producers began to experience reflection” – says the President of the consortium of Soave. By this time, consumers visibly lost interest in the mediocre wines of Soave. Moreover, came on the scene a new favorite – Pinot Grigio, which became a striking sign of the times: the shift in consumer focus from the terroir to the sort of principle on which the “up” wines of the New world, in contrast to the traditions of the Old world.
In 1992 the production of wines of Soave was allowed to use Chardonnay and Pinot Blanc (Pinot Bianco). The idea was to try to develop the production of sparkling wine Soave (hence the need for the traditional sparkling wine varieties). But the quality of the wine, apparently, on the agenda does not mean, as the average yield of Chardonnay was then 200 quintals per hectare. The idea of sparkling Soave go, and manufacturers began to use Chardonnay in the regular Soave. And use still, though not in a hurry to admit it, writing off taste characteristics of this Soave “difference terroirs”
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From 1998 to 2001, the consortium of Soave wines conducted a study of all aspects of the winemaking of the region: soil composition, topography (distribution of heights), exposure of the vineyards (their inclination to the sun) – and identified 51 distinctive economy (Crewe) and gave impetus to the revival of interest in the variety garganega.
In the end, the legislature recognized the pyramid territorial division, the apex of which was the Soave Superiore DOCG, followed Soave Classico DOC and Soave DOC.
The “classic” area of production of Soave wines – one that was defined before the tragic expansion of borders in the 1960s – has regained its identity as a new category – that it became known as Soave Classico. The vineyards are located in the lowlands and others are not the best sites can only be used for the production of wines simple category Soave DOC.
In the territory of the Soave Superiore DOCG includes not only the classic hills of the Soave, but the hills around Verona outside the Soave Classico on the land once belonged to a noble family of Scaligeri. This part received a separate name Soave Colli Scaligeri Superiore DOCG. Soave Superiore rules prohibit the use of Trebbiano Toscano, provide lower yield and a slightly higher minimum alcohol content than other wines of Soave.
Soave from a classical field can be produced as Soave Superiore if they meet these requirements.
Unfortunately, a thorough revision of the rules is not led to the desired results and did not facilitate consumers search for the best wines. Although the overall level is increased, most of the best Soave wines continue to be produced as a Soave DOC, and wines Soave Superiore DOCG is produced very little. All of this is more confusion than brings clarity to the situation for consumers.
According to critics of this classification, DOCG does not belong to the best wines nor the best zones of production, but simply allocates a certain style based on their special requirements for the vinification. According to them, the DOCG category should be allocated within the Classico zone, which has proven its advantage due to the volcanic soil, altitude of vineyards and the abundance of old vines.
As a result, it is possible to advise consumers to pay more attention to the name and reputation of the manufacturer, as well as the characteristics of a particular vineyard, not of the category specified on the bottle of Soave wine.
Recioto di Soave is a sweet white wine made from slightly dried garganega grapes, the same used to make known to all dry white wine Soave.
The word Recioto (recioto) – derived from local dialectical recie, meaning “ears” – because of the peculiarities of the grapes, on top of which small clusters of ripe berries stick out on the sides like ears.
After gathering the ripe harvest, the berries for this wine are dried for several weeks to several months. Previously, this used straw bedding in the warmest part of the house or winery, now – special trays and premises with controlled temperature.
As a result of drying the berries lose moisture 30-40% of its volume, resulting in them greatly increases the concentration of flavoring substances. And this is almost a raisin is already fermented (digested). The content of sugars in the wort so great that after completion of the fermentation it is still a big number – so it turns out the natural sweet white wine Recioto di Soave.
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