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After soft treading of the grapes, fermentation in steel tanks at a controlled temperature for about 20 days. Then maturation for about 3 month and bottling. Soave is a straw yellow colour, almost green sometimes. It's known to be delicate and light, perhaps with a hint of almonds. Think perfumes and gentle flowers. Gentle acidity. A slightly bitter after taste. Soave is best as an aperitif before dinner, or with hors d'oeuvres or soups. It can also go with light dishes, like simple vegetables, rice, pasta, and the like. It's best served around 14 16 degrees C. The history of Venetian wine has special roots. In the Middle Ages they drank wine from every province in the Veneto, each with its own characteristics. The hilly area around Verona produces light, meltingly fruity wines with real character. A very small portion of the district's production is represented by the fiery Amarone, the speciality of Verona. Garganega 95%, Trebbiano di Soave 5%.
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