One grape | A very particular place.

Garganega has been cultivated in the hills of Soave for generations, and science helps explain why this environment suits it so well.

The soils of Soave Classico are largely volcanic in origin, with basaltic and tuffaceous substrates that create well-drained soils capable of retaining water through the growing season. This combination can help vines maintain access to water while avoiding excessive waterlogging – particularly important during increasingly warm and variable summers.

But soil is only part of the story.

The hills of Soave create a mosaic of altitudes, exposures and microclimates. Temperature, sunlight, rainfall and air movement can vary significantly between vineyard sites, changing the way Garganega develops from one location to another. Research has demonstrated that Garganega berries are remarkably responsive to these different pedoclimatic conditions, even when the same grape clone is grown using similar vineyard practices.

This adaptability is particularly valuable in a changing climate. A vineyard’s ability to balance water availability, heat, ripening speed and acidity can influence how successfully grapes reach maturity while maintaining structure.

For us, this is what makes Soave so fascinating: Garganega doesn’t simply grow here – it responds to the place.

And every hillside tells a slightly different story.
Because when you taste Garganega, you’re not only tasting the grape – You’re tasting where it grew.