Garganega

Veneto, Italy

La Rocca, first made in 1978, is named after the medieval castle and fortress overlooking the town. Made from 100% Garganega, grown on calcareous soil (the only soil of its type in Soave) and harvested quite late. Following a brief skin maceration, fermentation takes place in tonneaux before transfer to 20hl barrels, where it is aged on fine lees for one year.

Intense, sunny yellow in colour, the nose recalls ripe exotic fruit and roasted nuts, the multi-layered palate is complex with beautifully balanced richness and outstanding length. Cellar life is 15 plus years and the wine is great with rich seafood dishes, white meats such as rabbit, pork and chicken and mature goat and sheep’s milk cheeses.