|Style||Dry, White, Medium Bodied, Citrus, Floral, Minerality, Fresh|
This Soave Classico Superiore from Cantina di Monteforte is pale gold in colour, with an initial fragrance of stone fruits and almond blossom. On the palate it is smooth and waxy, with a complex flavour of honey and citrus that lingers on the finish. A top-rated Soave from the renowned Vigneto Montegrande.
About the Producer
The Cantina di Monteforte co-op is situated in the eastern part of Soave Classico and Soave. They have 1,200 hectares in total, part in Soave Classico and part outside the Classico zone, with some of the best vineyards in Soave Classico. 60% of their vineyards are on the hills, facing south and southeast, which gives wines that are riper and fuller than most others produced in Soave. The co-op has 600 members and harvests about 20,000 tonnes of grapes a year. Cool summer breezes blowing down the Alpone Valley from the foothills of the Dolomites to the north give warm days and cool nights, which helps with the accumulation of aromatic characters in the grapes. Matt Thomson works has worked for years with Gaetano Tobin, who was the director of the cooperative for almost 20 years. Tano passed away in 2021 and Head Winemaker Alessandro Doná is now in charge of production. Alessandro was lucky to work with Tano for over ten years and this ensures that his legacy and unshakeable commitment for quality live on as Cantina Monteforte enters a new phase of its history.
Vineyard and Winery
The Garganega grapes for this single-vineyard wine are grown in the Montegrande vineyard, one of Soave's 33 UGAs, a south/southeast facing hillside site with superb exposure where the average vine age is over 30 years old. The vineyard is situated 250- 300 metres above sea level and its basalt soils are volcanic in origin. This site produces wines that are riper and fuller than those of most others produced in Soave Classico.
The wine was made using small-batch vinification in mid-October. Upon arrival at the winery, the grapes were gently pressed using special presses. The must was fermented in a combination of small barrels and 15-hectolitre barrels, where the wine remained for approximately one year before bottling.
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