The basis of Soave, Garganega is identical to Sicilies Grecanico grape and well suited to volcanic soils. It produces crisp, dry white wines with flinty aromas and flavors of citrus, honey, and almond. It is predominantly grown around Verona to make Soave, the home of Garganuda, and Vicenza where it is blended to make Gambellara, Go straight to the top and try Soaves first wine made with indigenous yeast
Formally known as “Prosecco,” vigorous Glera remains the basis for Prosecco DOC and DOCG still and sparkling wines. It is widely planted in the areas of Conegliano and Valdobbiadene near Treviso. Now there is Prosecco and there is prosecco, Superiore and Col Fondo, Still and Sparkling. If you wnat to drink Prosecco 'come un a volta' try Notae from Col del Lupo. It'll change your perception of Prosecco forever.
Planted across northeast Italy (“Delle Venezie”), Pinot Grigio represents one of Italy’s largest exports.
A synonym of Trebbiano di Lugana, this white grape is used in smaller percentages in Soave wines.
A synonym of Trebbiano di Lugana, this white grape is used in smaller percentages in Soave wines. In the Colli Euganei it is typically used to make a Sweet Sparkling Desert Wine similar to Moscato D'Asti. Monteversa however have taken a traditional grape and combined with the Metodo Ancestrale to make PrimaVersa an incredible Col Fondo sparkling wine that is aromatic full of grapefruit and with a Sherbert acid kick at the end .