Sometimes Soave can be a little soft around the edges and, well… unremarkable; here we have an expression that is earthy, mineral and cut through with apricot and white peach, but something rich and creamy too. It has some lees-y edge, a bit of grip from a brief skin maceration and only uses the grape varietal Garganega, meaning no bulking-out with blander varietals.
Unconventional Soave, and all the better for it. Great with pasta dishes like cacio e pepe or carbonara, but we’ve found it is also a fine pairing with the aromatic heat of Thai or Vietnamese dishes. Trust us!