Tasting notes

Garganega should have an aroma of lemons and orange blossom, and a creamy taste reminiscent of almonds on the palate, always with a refreshing acidity. Richer examples might take on lavours of peaches and tropical fruit with a more pronounced nuttiness.

Oaky Soave is rare but the best wines are often aged in old oak casks. Most Garganega wines are dry but a tiny amount of very sweet Recioto di Soave is made from grapes dried on straw mats.

Most Garganega should be drunk young, though the best wines from Soave can age up to about 10 years. Simpler wines should be served at around eight to 10 degrees Celsius.

Like most Italian whites, it’s very food-friendly –great with a risotto, pesto or seafood dishes like spaghetti with clams.