• Off-dry style
• Nectarine
• White florals
• Crisp & refreshing

"Bright and pristine with white flesh nectarine, lemon peel and white floral aromas, it's finely expressed showing lovely focus and flow backed by crisp acidity, offering delightful drinking. At its best: now to 2024" Sam Kim, Wine Orbit, Jun 2021

"Before pinot grigio, everyone’s favourite Italian white wine was Soave, made from the garganega grape near the city of Verona in North-Eastern Italy. They are like pinot grigio in many ways with their dry, crisp style, although generally Soave has a bit more weight and personality. Personally I’d take a Soave almost every time and here is a well-priced example. Gently fragrant, it shows elegant pear and apple skin aromas with the faintest nutty edge. The palate is then bright and fresh, the fruit subtle with citrus and pine lime flavours on the delicate side before a silky finish. This screams out to enjoy as a pre-dinner drink on a hot Summer’s night" Angus Hughson, Wine Pilot, Jul 2021

"Gargamel and Trebbiano (10%) here. Clean, pretty tight, chalky texture, lemon and lemon peel, raw almond, fresh finish with a smattering of green herbs. Crisp and good to drink. Fun. I like it" Gary Walsh, Wine Front, Jul 2021

Pale yellow in colour with a vital fruity aroma. This is vibrant with stonefruit and citrus, with hints of almond, marzipan and spice. The palate rewards with an unctuous and filling mouthfeel with a slightly salty minerality.

Soave is a small commune in Veneto, part of the province of Verona. The region’s high altitude and cool climate create an elegant expression of Soave, imparted with mineral complexity by the stony soil. Soave is most commonly described as a dry white made from the Garganega variety. This wine is from the Classico designation: indicating wines produced in the heartland of the Soave region around the sloping vineyards of Verona.

Winter was unusually dry and warm in the region. These conditions accelerated the grapes and around April, early-ripening varieties began budding. The cold returned with lots of rain and heavy snowin the mountains. This instability lasted through May, which saw low temperatures. This slowed the growth cycle down and flowering took place in early June. July saw scorching temperatures but luckily, temperatures dropped overnight. Overall ripening went well but quantities were down about 20%.

Sourced from vineyards in the hills of the classico area northe east of Verona. A soft pressing followed by fermentation at a controlled temperature. Fermented in stainless steel with temperature control before maturation on lees for six months to build texture and complexity.

Food Pairing: It’s full of bright fruit flavours and balanced by fine acidity ensuring a good match for a seafood risotto.