Transcription of Soave DOC 2013 - Allegrini
1 Soave DOC 2013 Appellation: Soave DOC Grape varieties: Garganega 80%, Chardonnay 20% The territory: Valley of Mezzane Vineyard location: Located on the hills of Mezzane di Sotto Altitude: 150-250 metres (492-820 feet) above sea level Exposure: Southwest Soil characteristic: Chalky, of volcanic origin Training system Guyot Average age of the vines: 32 years Density of planting: 6,250 vines/hectare (2,530 vines/acre) Vinification and ageing Harvest: Hand harvest between late August and early September Pressing: Soft pressing of whole grapes Vinification: Crio-maceration on the pomace for 18 hours at 10 C (50 F) Fermentation: In temperature controlled stainless steel tanks Fermentation temperature: 15 C Length of fermentation: 8/10 days Malolactic fermentation: Partial, in October Ageing: 4 months in stainless steel tanks, 2 months in bottle Analytical data Alcohol content: Vol Total acidity: g/l Residual sugars: g/l Dry extract: g/l Free SO2: 24 mg/l Total SO2: 99 mg/l pH Vintage characteristics 2013 vintage was characterized by special climatic conditions which have helped the vegetative cycle of the vine, favouring a slow but optimal ripeness of the grapes.
2 In autumn the climate has been generally mild and temperatures above the seasonal average, followed by a very rainy and snowy winter. Mild climate even in spring. The grapes enjoyed gradual ripening, which came about, above all, mainly by virtue of light rather than heat, and this led to the synthesis of high quality elements such as the accumulation of polyphenolic substances in red grapes. The months of July and August were crucial, with their high temperatures and highly-beneficial day-night temperature variations, which were very important for ideal ripening. The climate during harvesting in September and October was mostly good even if it was interspersed with days of heavy rain. Tasting notes Medium-intense straw yellow in colour. The nose reveals distinct notes of white flowers followed by fresher jasmine flowers and a crisp and delicate citrus vein. Striking for its decisiveness, medium body and feistiness, expressed through its fresh palate.
3 Food pairings An ideal aperitif with caviar canap s, frog s legs, smoked fish dishes and many other hors d oeuvres. It enhances risotto with saffron. It pairs well with raw fish dishes, tempura, sushi and sashimi, as well as spicy and sweet and sour dishes typical of Asian cuisine. It is also a good match with fresh water fish dishes and grilled seafood and shellfish. Try it with pizza as well. Serve chilled at 8-10 C (46-50 F).
