Garganega is the most important white grape in the provinces of Verona and Vicenza, the variety that dominates the hills of DOC Soave. It possesses a small wealth of scents of which bitter almond and white flowers are the sharpest; it has a very long biological development, such that it reaches maturity in October; it has a hard skin that is particularly yellow (almost red) when ripe.
It is possible that the first official recognition dates back to 1200 in Pietro de’ Crescenzi’s famous treatise in which Garganica is mentioned, but it is certain that traces of the name and grape variety were there at least as early as the year 1000. Various treatises consider this golden grape to be ideal for the production of sweet and raisin wines from the Retici. There is ample evidence that it belongs to the great Trebbiani family, so the Etruscan origin does not seem to be in question, given also the pergola system (taller than that of Greek origin) by the Etruscans, pioneered and then spread throughout much of northeastern Italy. In addition, there are many scholars betting on Garganega’s proximity in character to other grape varieties such as the Sardinian Nuragus, the Veneto Prosecco, and the more southern Grecanico.
In the communes of Soave and Monteforte, the classic Soave area, the composition of the soil, alongside interpretative custom, make the difference and we consequently have graceful harmony and continuity between nose and mouth.