Winery TescoSoave Superiore Classico
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Soave Superiore Classico from the Winery Tesco
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Soave Superiore Classico of Winery Tesco in the region of Veneto is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Soave Superiore Classico of Winery Tesco in the region of Veneto often reveals types of flavors of vanilla, non oak or earth and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with Soave Superiore Classico
Pairings that work perfectly with Soave Superiore Classico
Original food and wine pairings with Soave Superiore Classico
The Soave Superiore Classico of Winery Tesco matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of chicken and shrimp jambalaya, quiche lorraine or melon and cucumber gazpacho.
Details and technical informations about Winery Tesco's Soave Superiore Classico.
Discover the grape variety: Garganega
Structured, aromatic whites with a round palate and fresh acidity, with aromas of fresh almond, white flowers, yellow apple, pear, citrus and volcanic mineral notes. Typical bitter almond finish. Made as noble dry whites (Soave Classico DOC, Soave Superiore DOCG) and sumptuous passito dessert wines (Recioto di Soave DOCG). Also in Gambellara DOC. Native Venetian variety from the volcanic hills south-east of Verona.
Last vintages of this wine
The best vintages of Soave Superiore Classico from Winery Tesco are 2011, 2013, 2012
Informations about the Winery Tesco
The Winery Tesco is one of wineries to follow in Soave Superiore Classico.. It offers 392 wines for sale in the of Soave Superiore Classico to come and discover on site or to buy online.
The wine region of Soave Superiore Classico
DOCG (2001) Classico sub-zone on Soave and Monteforte d'Alpone (Veneto) — historic heart of the appellation east of Verona: Garganega ≥70% with Trebbiano di Soave and Chardonnay (≤30%) in dry whites with bright citrus, white peach, saline minerality and signature bitter almond finish. Hillsides 35-380 m, east, south and west facing. Basaltic volcanic and terraced limestone soils — sapidity, fullness and longevity. Mild, temperate climate.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
