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Italian wine and grape guide : Garganega


The Garganega grape is the most important white berried variety of the provinces of Verona and Vicenza. The vine Garganega does not have a spicy aroma, but owns a great variety of aromas like the almond or white flowers. It is characterized by a predominant acidity but rather by a balance of extracts and sugars. Some testimonies say it belongs to the family of Trebbiano, so it would be of Etruscan origins, but others believe it is derived from the group Greci, 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 key 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 berry is white, medium spheroid, golden yellow with thick and juicy pulp of a simple flavor. 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 color with a delicate fruity aroma, medium body, good acidity, balanced and velvety. Great aromatic richness with simple, floral perfumes, and more complex (aromatic herbs and minerals).

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