The Garganega grape is the most important white grape variety of the provinces of Verona and Vicenza and Garganega wines are characterised by aromas of almond and white flowers and tend to be very balanced without any predominant acidity.
The Garganega grape 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 from both grapes. Garganega presents similarities with other varieties such as the Nuragus from Sardinia, the Glera, the grape of Prosecco, and the southern Grecanico.
The Garganega grape has several clones, the Garganega Tipica (most common), the Garganega Dario or Grassa (more common in flat areas), the Garganega Verde (most common in the hills near Soave) and finally the 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 have a pale yellow colour with great aromatic richness with floral aromas, medium body, good acidity, balanced and velvety.
The most important wine made with Garganega grape is the Soave, in its 2 versions, the Soave and Soave Classic. In 2020 the Soave consortium has approved the creation of crus.