GINI SOAVE CLASSICO LA FROSCA

Tasting notes:

Straw yellow in colour with green-gold reflections
. The nose is elegant and complex with mineral notes, acacia flowers, white peach and pear. The palate shows hints of salty and spicy, with flint notes and a pronounced minerality. Notes of yellow apple, lemon, white peach, almond. Pronounced and velvety, of great balance. Suitable for long ageing.

About the wine:

"HILL OF REFINED SEDUCTION" This wine is named after the volcanic hill where the vineyards stand. It is an area that gives a special charm to the wines, making them unique in elegance and finesse.

The grapes are selected and picked by hand, the clusters are placed in small wooden boxes. Soft pressing. Fermentation at a controlled temperature part in steel vats and part in French oak casks (the oak is aged for 3 years). Vinification and fermentation are completely without SO2 maturation.

The wine is left for at least eight months on the lees in steel vats and in small seasoned oak barrels of a capacity of 228 liters.

About the prosucer:

Gini are a family winery based on Monteforte d'Alpone in Veneto and are one of the great exponents of Soave Classico. They are a leading light in the region who, through their attention to detail, organic viticulture and lower sulphite usage, are making some of Soave Classico’s most compelling and age-worthy wines.The Estate’s Soaves are all made exclusively from the high quality Garganega grape grown on hillside vineyards, really showing the potential this region has to produce stylish, complex and long-lived wine. As well as producing a fabulous Soave Classico blend from hillside sites the Gini family owns vineyards in the two Classico Grand Crus of Soave, La Frosca and Salvarenza.

The steep vineyard sites are a good vantage point to view the extensive planting on the less favourable flat lands below where much of the cheap non classico Soave is produced. La Frosca is a wine made from the fruits of the 90-year-old vines of the eponymous volcanic Cru vineyard, 180 metres above sea level. The wine is mainly fermented and aged in steel tank, however 20% is fermented in used oak barrels (a minimum of three years old). Salvarenza, on the other hand, is a partly pre-phylloxera vineyard with a limestone influence in the volcanic soils, from where the estate’s most serious and most textured wines hail. Salvarenza is fermented and aged in neutral, used oak barrels for a year before bottling.

Food match:

A lovely match to good shellfish.