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Italian wine and grape guide : Garganega


The Garganega grape is the most important white grape variety of the provinces of Verona and Vicenza. Garganega wines are characterised with aromas of almond and white flowers and tend to be very balanced without any predominant acidity.

The Garganega grape it is of uncertain origins, some say that it belongs to the family of Trebbiano, so it would be of Etruscan origins, but others believe it comes from the “greci” group, although its ampelographic characteristics are different. Garganega presents similarities with other varieties such as the Nuragus from Sardinia, the Venetian Glera and the southern Grecanico.

The Garganega grape is present with several clones, such as Garganega Tipica (most common), Garganega Dario or Grassa (more common in flat areas), Garganega Verde (most common in the hills near Soave) and Garganega Agostega (earlier and more susceptible to disease, almost totally abandoned today).

The garganega berry is white, medium spheroid, golden yellow with thick and juicy pulp. The bunch is long, cylindrical, with wings, relatively sparse, with the spine that often splits at the tip. The leaf is medium, pentagonal, five lobed.

Wines made from the Garganega grape are of pale yellow in colour with a delicate fruity aroma, medium body, good acidity, balanced and velvety. Great aromatic richness with floral aromas and more complex (aromatic herbs and minerals).

The most important wine made with Garganega grape is the Soave, in its 2 versions, the Soave and Soave Classic.

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