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| Grape | Garganega, Trebbiano di Soave |
| Style | Dry, White, Light-Medium Bodied, Balanced, Fruity, Fresh, Floral, Spice, |
| Country | Italy |
| Region | Veneto |
| Volume | 75cl |
| ABV | 12.5% |
| Dietary | Vegetarian, Vegan |
Montresor Gran Guardia, Soave Classico has aromatic notes of honeysuckle and elderflower at first, with just a whisper of spice adding intrigue. On the palate, it's wonderfully crisp and inviting, packed with honeyed fruit flavours combining both generosity and elegance, and finishing with a lovely nutty touch. Whether you're enjoying it as a chilled aperitif, pairing it with delicate grilled fish, or serving it alongside a creamy risotto, this versatile wine is a crowd-pleaser with all the classic Soave characteristics. A beautifully crafted wine that truly delivers on quality and character.
About the Producer
One of Verona’s historic houses, founded by Giacomo Montresor in 1892, with a reputation built on high quality, affordable Valpolicella and Amarone. In recent years the range has grown steadily with vineyards being developed in Friuli and northern Veneto, around Conegliano. Their portfolio also includes impressive Prosecco wines.
The winery was family-owned until 2018 when Montresor was acquired by Cevico, a co-operative group based in Emilia Romagna, with 2 highly regarded Veneto co-ops as co-investors. Since then a major investment programme has transformed the company – with modern production facilities and a new winemaking team rejuvenating quality across the board, while access to high quality grapes from the Veneto co-owners has enabled some excellent new wines to be developed.
Vineyard and Winery
Montresor Soave Classico is made from a blend of Garganega and Trebbiano di Soave grapes cultivated in selected vineyards around the Soave hillsides. The vines are trained in the traditional trellis system, and grapes are picked by hand in September. The grapes are gently pressed in Bucher presses and fermentation in stainless steel vats at a controlled temperature of 16 degrees after a short maceration. Malolactic fermentation is actively prevented. The wine is held on lees for a few months and given a light filtration before bottling.
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