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2023

Lepiga Soave
Doc

Lepiga Soave
Doc

Our Soave Doc is a white wine that expresses the freshness, minerality and delicate aromatic texture typical of the Garganega grape.

It is made from pure Garganega Veronese grapes, harvested by hand in three different stages of maturation from low-yielding vineyards. After careful fermentation in steel tanks follows bâtonnage, a wine-making technique which consists of the suspension of fine lees to obtain a greater structure. Thanks to this particular production process, Soave Lepiga is a fresh, soft wine, characterized by a strong taste and a pleasant persistence.

750 ml | Alcohol 12.5% vol. | Contains sulfites

CHARACTERISTICS OF soave

TASTING NOTES

COLOR

Intense straw yellow.

AROMAS

Summer and exotic fruits, ripe pear, peach, herbs, almond and generous minerality with hints of toasted vanilla aromas.

FLAVOURS

Rich, compact flavor, supported by freshness, persistence and strong savoury that balances the roundness.

VARIETAL COMPOSITION

100% Garganega Veronese

ALCOHOL CONTENT

12.5%

SERVING TEMPERATURE

8°- 10°C

PAIRING

Crudités of tuna and oysters. Spaghetti with seafood, cooked shellfish. Mediterranean fish such as cod, swordfish and mackerel.

Vitigni

100% Garganega Veronese

Grado alcolico

12.5%

Temperatura di Servizio

8° – 10°C

Abbinamenti

Crudités of tuna and oysters. Spaghetti with seafood, cooked shellfish. Mediterranean fish such as cod, swordfish and mackerel.

ADDITIONAL INFORMATION

Legend has it that the name Soave derives from some writings by Dante, made by the poet during his exile in Verona. Commonly, however, its origins are dated back to more ancient times. “Suaves” was the term used to refer to the barbarian population of the Swabians, who settled in ancient times in the present-day territory of Soave. Once located on the Via Postumia, a Roman consular road linking Genoa to Aquileia, this Veronese village was for centuries a crucial centre for economic exchanges and travellers’ refreshments.
Numerous historical testimonies attest the wine production in the Soave area. The first sources documenting the vinification of indigenous grapes in the region date back to Roman times and refer to illustrious authors such as Pliny the Elder and Cassiodorus, minister to King Theodoric. In the 15th century, Marin Snaudo, a young Venetian diarist and wine connoisseur, sent to Verona by the Serenissima, wrote about Soave during his visit to the area’s fortifications. In 1873, the Gazzetta Chimica Italiana published an important study on Veronese wines, in which a detailed profile of Soave wine was drawn up, confirming its appreciation since antiquity.

Soave wine can be classified as: Soave DOC, Soave DOC Classico, Soave Superiore DOCG, Recioto di Soave DOCG. Lepiga Soave is classified as Soave DOC. As a wine with a registered designation of origin, it must have the following characteristics when released for consumption:
Colour: intense straw-yellow.
Aroma: characteristic intense and delicate scent.
Flavour: dry, medium-bodied and harmonic, slightly bitter.
Minimum total alcoholic strength: 10.5%
Minimum total acidity: 4.5%
Dry extract: 15.0 g/l 

The territory of the Soave is quite diversified and has numerous sub-areas. There are plains and hills of volcanic origin and others of calcareous origin. The appellation is quite extensive and includes, in addition to the hill of Soave Classico, the surface of Mezzane, the Val d’Alpone, the Tramigna Valley and the hill of Colognola ai Colli, in Val d’Illasi, where our Tenuta Santa Maria alla Pieve is located. Here the soil is deep and silty, with a particularly calcareous texture. The characteristics of this geographical area give the wine a particular acidity. The aromas are delicate and expressive of the grape variety.

The production specifications for Soave DOC wine establish the use of Garganega grapes, present in the blend at least 70%, to be integrated with a maximum percentage of 30% of Trebbiano di Soave and Chardonnay grapes.

Garganega is one of the most typical vines of Verona and the Soave area. The historical significance of the Garganega grape has very ancient origins. Garganega is probably a grape of Greek origin. Its name is mentioned for the first time in the Treatise on Agriculture by Pier de’ Crescenzi, written in the XIII century, where it is called “Garganiga”. However, it is plausible, given the historical wine-growing vocation of the Verona area, that this grape was already cultivated in place long before, at least since the eleventh century. At Tenuta Santa Maria di Gaetano Bertani, we have decided to enhance this vineyard variety in our Soave, vinifying it in purity.

The Soave production method involves harvesting, followed by pressing and fermentation of the grapes at a controlled temperature. To make our Lepiga Soave Doc, at Tenuta Santa Maria di Gaetano Bertani we use a process that differs from the traditional one in a few particular ways. We harvest three vintages of Garganega, for each year, in order to bring out all the varietal characteristics of the grape. We start with a slightly early harvest, which allows us to maintain good acidity and limit the more citrus and mineral hints. We continue with a central, more abundant harvest with white fruit characteristics, and then conclude with a third selection of decidedly more mature and intense grapes. Vinification continues in the cellar through repeated bâtonnage operations. Bringing the fine lees into suspension allows us to obtain a more structured wine with delicate aromas. With its kaleidoscope of fragrances and multifaceted scents, our Lepiga Soave expresses all the authenticity of its territory of origin.

Lepiga Soave DOC is appreciated by many and suitable for all occasions. As a still wine, we suggest a service temperature of 8-10 degrees.
The glass generally used is the medium-sized tulip. This shape enhances the freshness of the wine and the most typical aromas of the Garganega grape.

Our Soave is a white wine that can be tasted in many different ways. We recommend it with savory pies, such as wild eggs and asparagus quail, oysters, anchovies in saor, nettle risotto, cod-butter, rabbit in stew, snails to the Veneto. Among some alternative and delicious recipes we suggest you Brussels kale meatballs in yogurt sauce, hummus of cannellini beans and dried tomatoes, linguine with pistachio pesto and burrata.

The tasting of Soave Lepiga is included in the tours we organise. On our tours and tastings page you can discover our offer and book your favorite experience.

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