SOAVE Volcanic Wines Overview History Book

This listing is for SOAVE Volcanic Wines Overview History Book.  

Title of book: Soave Volcanic Wines

Authors: Eds: Aldo Lorenzoni and Giovanni Ponchia

Publisher: Consorzio Tutela Vini Soave

Publication date: 2015

ISBN: None  

Pages: 74  

Language: English / Italian

Are wines from volcanic soils the ‘next big thing’, even though we’ve been drinking them for ages, possibly without making the connection? This book explores the strong association of Soave with volcanic soils, and the latter part outlines other volcanic vineyards in Italy and around the world, some of which are well known internationally e.g. Orvieto, Vulture (Aglianico del), Etna, Pantelleria, Rangen (Alsace), Kaiserstuhl (Germany), Casablanca (Chile), Santorini (Greece). The geological introduction is good, brief background. We learn about flat, Hawaiian lava flows, classic pyramid shapes (Etna) to those so explosive vast calderas are all that remain after an eruption (Vesuvius, Mt. St. Helen’s). Apparently only 1% of the earth’s surface is covered by volcanic soils. We’re then told there is no such thing as a single ‘volcanic soil’. They can be light and pumice-based, or heavier, with clay, as in Soave. They can be basic (degradation of basalt), neutral (porphyry) or acidic (granite), depending on the amount of silica they contain. They are further influenced by how the rocks cooled, and what else has happened since. They are, however, all prized for the their wealth of minerals. We learn a little about Soave, then we get to the soils, not just volcanic soils, because other soil types exist in the appellation. The black and red soils of volcanic origin and the white and yellow soils of limestone origin. It seems various volcanic activity occurred some 66 to 23 million years ago (mya), whilst (future) limestone sediments were depositing some 56 to 34 mya. Some geological detail is entered into. Volcanic outcrops are notable: Ronca, Terrossa, Montecchia di Crosara, La Fittà, Mount Foscarino, Monteforte d’Alpone. Both volcanic and limestone hills give way to plains of sedimented volcanic and of limestone materials. White grape varieties are more commonly associated with volcanic soils – garganega and trebbiano of Soave, plus, from other regions, grechetto, moscato, falanghina and carricante. Aglianico and nerello mascalese are notable exceptions. There’s plenty of good information in here for someone looking to delve further into wines from volcanic soils generally, and Soave in some detail. The book is in both Italian and English. It reads as though it may have been translated rather literally from the Italian, i.e. the English does not flow exceptionally well, but this is a small hazard that can be overcome with a modicum of forgiveness and concentration.

In the heart of northern Italy, where the Lessini mountains cast their protective gaze over sun-drenched vineyards, lies the enchanting Soave wine region. This storied land, with its volcanic origin, where ancient eruptions have blessed the soil with a rare mineral richness, produces some of the most captivating white wines in the world. Little known to many, the town of Soave was once a strategic medieval fortress, and its wines were prized by noble courts as far back as the 13th century. From these rich, mineral-laden soils to the ancient grapevines lovingly tended by generations of winemakers, Soave wines are a testament to nature’s bounty and human dedication. Soave, an Italian white from the Veneto region, is loved for its crisp and refreshing taste. The primary grape used in Soave wine is the Garganega grape, which contributes to its unique character. This article will guide you through the essentials of Soave wine, from its origins to its delightful sensory profile. We’ll start by explaining Soave wine, including its history and the grapes that make it unique. You’ll learn about its flavours and aromas, which make it a favourite among wine lovers. Next, we’ll discuss the best foods to pair with Soave wine, enhancing your dining experience. In addition, we´ll share some proper serving and storage tips that will help you enjoy this wine at its best. We’ll also explore the regions where Soave is produced and how the local climate affects its taste. You’ll also get tips on choosing a good bottle of Soave wine, ensuring you pick the best one. Finally, we’ll compare Soave with Pinot Grigio, another popular wine from Veneto, highlighting their similarities and differences. Join us as we dive into the world of Soave wine, uncovering its charm and elegance.

Soave wine is one of the most exported and representative Italian whites. In the 70s and 80s, taking advantage of its success, some large industrial wineries began to export large quantities of Soave. It was an overproduced, diluted, low-cost wine, that ruined the image of Soave on international markets, particularly North America. Since the end of the 1990s, thanks to the work of a few smaller family-run wineries, Soave is enjoying a true renaissance. Careful selection of hillside vineyards, 100% Garganega grape, reduction of quantities, modern vinification in small batches and controlled environment have all contributed to this revival.

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