Vini del Veneto
Santa Sofia - Lugana
€ 22.00
750ml
Santa Sofia - Lugana
Vinification
White vinification with gentle pressing of the grapes.
Fermentation in stainless steel at controlled temperature.
Aging
In stainless steel containers.
About 3 months in bottle.
Analytical data
Alcohol: 13% Vol.
Total acidity: 5.5 g/l
Residual sugar: 2.2 g/l
Organoleptic description
Straw yellow color of relative intensity with bright greenish reflections,
offers elegant and refined olfactory sensations, recalling floral notes,
fresh and ripe fruit, such as yellow peach and tropical fruit.
Mineral hints that return to the palate; the drink offers a good alcohol content
and a polite acidic tension. The progression recalls “stony” sensations.
Very clean, long, savory, citrusy and slightly almondy finish.
€ 22.00
750ml€ 5.00
by the glassSanta Sofia - Soave
€ 14.00
750ml
Santa Sofia - Soave
Production area
Soave Classico, from the Foscarino cru, a hill of volcanic origin.
Grape variety
Garganega.
Yield
About 70 hl/ha.
Vinification
White vinification with soft pressing of the grapes.
Fermentation in stainless steel at controlled temperature.
Aging
In stainless steel containers.
About 3 months in bottle
Analytical data
Alcohol: 12.5% Vol.
Total acidity: 5.5 g/l
Residual sugar: 0.5 g/l
Tasting notes
With a pale straw color and charming greenish-silver highlights,
it has a fresh nose with fruity hints of white peach and orange
zest, vegetal notes of lemon verbena and star anise, floral aromas
of acacia and lily of the valley, with the typical mineral and wet-stone
nuances that characterize the most distinctive Soave; a fine, harmonious,
pleasant bouquet of well-balanced intensity. The sip is subtly elegant,
with lovely acidic freshness, measured alcoholic warmth, and marked
mineral savoriness; easy-drinking and juicy, it has a long, clean finish
that coherently recalls the notes already perceived on the nose.
Serving
6-8° C.
Food pairings
When young, thanks to its mineral savoriness, it pairs well
with many egg-based preparations, provided they are not too spicy:
omelets with zucchini flowers or spinach, omelette, poached egg. Try
it with mozzarella in carrozza. Excellent with delicate freshwater fish:
from risotto with perch or whitefish, to wild trout and river shrimp.
After moderate aging of 2-3 years, it becomes a wine for more demanding
fish dishes, such as sea bass baked in salt, and fresh or lightly aged
goat cheeses.
Longevity
1-2 years.
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