Soave Doc “Broia” – Roccolo Grassi

Vinification: This wine is made from grapes grown in the Broia vineyard, using the Guyot training system with a density of 3,700 to 7,000 plants per hectare. Harvesting occurs in the third week of September when the grapes are fully mature. Fermentation occurs in 20-hectolitre barrels and cement tanks, with ageing “sur lie” for 12 months, allowing complex aromas to develop. The fermentation temperature is maintained between 15°C and 16°C, and the barrel portion undergoes malolactic fermentation. After ageing, the wine is further refined in the bottle for a few months before being ready for consumption.

Tasting note: This wine displays a brilliant straw-yellow colour with subtle greenish tints, reflecting its youthful vibrancy. On the nose, it reveals mineral notes complemented by hints of white flowers and peach. On the palate, it is fresh and saline, with echoes of white flowers and fruit. The aim is to express the calcareous and alluvial soil of the Broia terroir, while the partial vinification in oak enhances the complexity and longevity of this Soave.