This is not  a Soave “base”, but it is the result of a careful selection of 5 or 6 crus of Garganega grapes located in exceptional positions all within the Soave Classico appellation. The vines are all 60 or more years old (bear in mind that Claudio and Sandro never planted a vineyard of Garganega in their life!). The soil of these crus varies from volcanic to calcareous so that this wine is extremely complex. Each cru is vinified separately in small stainless steel vessels after cold maceration with the skins in the press for a few hours at 10 degrees Celsius. The wine rests on the lees from October till the end of February, after which Sandro, his son Matteo and Claudio taste the various lots and decide upon the final blend. The selection of the clusters in the vineyards during harvest is meticulous as very little SO2 is added: none during fermentation and vinification, only a minimum quantity at the first racking and when the wine is bottled (the total quantity used is just 40-50 milligrams/litre). In March bottling takes place and at the end of March this lovely Soave is released on the market.
It is an explosion of white flowers (reminiscent of the acacia flowers of the groves among the vineyards) and of tropical fruit.
It is an extremely versatile wine, it is excellent as an aperitif, with rice and pasta dishes with fish and vegetable sauces. In this area of Veneto, Soave is served with all kinds of food including meat dishes.
The 2012 vintage: although the summer was dry and hot, the quality of the wines, including the acidity,  is excellent, as the vines did not suffer thanks to their deep root system (the vines are 60 and over years old).
The estate produces  an average of  100,000  bottles each year.

This wine is made exclusively from the Garganega grapes grown in the Contrada Salvarenza vineyard on the central-mid section of the Froscà hill. The vines are the oldest of the entire Soave Classico DOC appellation (from 60 to over 100 years old). One third of the vines are prephylloxera and consequently ungrafted, the volcanic topsoil prevents phylloxera from completing its life cycle. The clones were selected by Claudio and Sandro’s great grandparents from their best vines in order to make high quality wine.
Harvest takes place at the end of October (in some vintages it started at the beginning of November). The grapes are picked early in the morning, when the clusters are still very cold and the workers stop picking before midday. After destemming the must is left in contact with the skins for a few hours in the press at 10 degrees Celsius. Only indigenous yeast is responsible for the alcoholic fermentation. Once the fermentation starts 50% of the mass is racked into barriques and 50% of the mass in large oak casks (of a capacity of 25 hectolitres). Very little new wood is used and with very light toasting as Soave is a very delicate wine. After fermentation the wine rests on the lees for a year. It is then racked into steel vats and left to mature for further 8-10 months. This is a wine that matures slowly.
Traditional matches for Soave Classico Salvarenza are white meat dishes (rabbit, duck, chicken, guinea foal), flavourful fish, seafood, shellfish, fresh water shrimps.
This wine is still excellent after many years: at the lovely dinner that the Gini family has every year during Vinitaly, 1990 and 1999 bottles were opened and they were fantastic!
Old vines produce well in difficult vintages as the root system is very deep, so that the wines were not affected in the least by vintages such as 2002 or 2003. Other unforgettable vintages were 2001, 2004 and 2006 (this vintage was awarded a prize as the best Italian white wine by the Espresso wine guide).
The 2010 vintage: During the summer the weather was good. Rainfall was normal. The temperature was cool and this was positive for the white varietals. In September there was rain. Garganega ripens late and in October the weather was beautiful with very little rain (during the harvest ). Claudio and Sandro were very satisfied. The musts of Garganega were extraordinary: very high sugar content and good acidity due to the cool summer. 2010 was a very special vintage for Soave.

The estate makes an average of 12,000 bottles each year.