Suavia, the diversity of Soave Classico in three labels • Food and Wine Italia

When we speak about the Soave Classico location we speak about among the most essential and ancient denominations in Italy, delimited for the very first time by the requirements in 1931. Right in the town of Soave, in the uneven part of Fittà (296 meters above water level), at At the start of the twentieth century, the history of Cantina Suavia started thanks to the Tessari household, who at first provided their grape harvest to the town’s cooperative winery. The turning point was available in 1982 when Giovanni Tessari, together with his spouse Rosetta, chose to begin bottling his red wine.

” The memory of our grandpa is still extremely clear for me– states Meri Tessari, among the co-owners of the business together with her 2 sis Valentina (oenologist) and Alessandra–. I remember his precise and enthusiastic everyday work: it is he who handed down to us the love for this work and the worths that still assist us today.”

A sensation that was focused in the special experimentation and growing of Garganega, the primary vine of the location, which in the thirty hectares of Suavia is improved by 75 years of age vines, contrary to the average of the location which stands at half a century of age. “Soave is whatever we do. Our roots depend on this black earth that nurtures excellent white grapes. From this contrast, from the consistency born from the union of revers, our excellent red wines are born”, describes Alessandra Tessari.

And it is exactly by making use of the durability of the vineyards and the particular soil of volcanic origin – whose development go back to around 50 million years ago – that the Venetian truth has actually begun an ingenious five-year job (with the partnership of Teacher Giuseppe Benciolini, pedologist of excellent experience), putting “under the magnifying glass” the UGA (extra geographical systems) of the area, consisted of in the Soave requirements in 2019. From this research study the brand-new line called I Luoghi was born, an expression of the micro-parcelisations of the cellar on the north-eastern side of the Soave Classico hill.

” The Places are born from a strong and extensive desire to translate this area which is, as a very first image, our home– discuss the 3 sis– The 3 UGAs from which the line takes shape represent Soave in its most particular expressions, beginning with the high slopes, from the basaltic structures of the soils as much as the extremely abundant biodiversity of this location, which we constantly attempt to safeguard through our natural method. All these components are noticeable in the 3 red wines however in 3 analyses that are special and various from each other.”

So 3 locations and 3 lands with various structures, for 3 red wines which, establishing in opposite environments, reveal themselves in a different way, regardless of the vintage (2020) and the vinification approach – in steel tanks and contact with the great lees for 12 months and a two-year bottle improvement– equal. “We wished to get rid of the irregularity of the human aspect and draw out the X-factor of the area”, remarks Alessandra Tessari. A case research study made more fascinating by the truth that the 3 vineyards cross around 3 and a half kilometres.

The 3 labels to taste.

Fittà, Castellaro and Tremenalto are the names of the labels of the brand-new line provided at the dining establishment Etta from the Roman area of Trastevere. 2 thousand bottles per type (all pure garganega), confined in the Suavia bottle – which admires the custom and origins of the winery with the shape that remembers the normal among the red wine flask of these areas – defined by the progressively prevalent screw cap.

Fittà is the expression of the most clayey soil; straw yellow in colour, notes of white fruit, in specific pineapple, are primary on the nose, while on the taste buds it has a beverage that right away turns towards minerality. It is possibly the most austere red wine of the trilogy, outstanding for accompanying appetisers such as the Mediterranean red tuna and sea bass tartare and the cod croquettes on sweet and sour onion.

Castellaro recognizes the location where the rock highly identifies the soil, abundant in minerals and extremely draining pipes. If the color is practically similar to the previous red wine, tips of progressed fruit and spicy subtleties of white pepper emerge in the glass, while the level of acidity stays more well balanced. The accompaniment? Ravioli filled with ricotta with prawns, bisque, lemon and sliced pistachios.

The 3rd and last tasting is Tremenalto, an expression of ancient and undamaged volcanic soil, where there is no clay however is abundant in nutrients. In the battery it is the red wine that provides the sweetest surface, thanks to the clear experiences of quince jam, which are the outcome of the direct exposure of the vineyard to the west: the sun for that reason impacts the ripeness of the grapes for a warm and luxurious sip, perfect to support the extreme flavour, for instance, of roasted octopus on saffron potato cream.