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Le Lave

Soave

Le Lave

Veneto IGT

Le Lave, made from Garganega and Chardonnay grapes, gets its name from the lavic soil of volcanic origin and rich in mineral salts, from the vineyards to the east of Verona. This wine brings out the best features of the area in the balanced union  between elegance of the native Garganega and the grip of the Chardonnay, fermented in barriques and left to rest on its lees for ten months. It is a creamy wine with elegant floral notes and unusual characteristics for a white wine, even after several years of ageing.

Le Lave

Grape varieties and vineyards

50% Garganega and 50% Chardonnay. Both the Garganega and the Chardonnay are vertical-trellised, with a planting density of 5000 plants/ha, in the Soave area.

Production area

The basalt-lava soil that gives the wine its name, is the only soil with these characteristics in northern Italy and gives the wine unusual aromas: aromatic with floral notes, giving it aromatic power and length as well as a unique bouquet.

Vinification

The Chardonnay is harvested in the first week in September and the Garganega about a month later. The grapes are fermented separately: the Chardonnay ferments in lightly-toasted French oak barriques, 1/3 new and 2/3 used; the Garganega, with partial contact with the skins at a cold temperature of 7°, ferments in 75-hl French oak barrels.

Ageing

The Chardonnay ages in barriques, the Garganega in oak barrels, both in the presence of the lees, for about 10 months. Lees stirring is done periodically in order to favour the extraction of aromatic substances that give the wine complexity and longevity. Bottle maturation for a further six months.

Tasting notes

A straw-yellow colour with golden highlights. An intense, elegant and complex aroma, with notes of yellow-fleshed fruit such as peach, apricot and pineapple, and nuts. Lingering, full and round on the palate. Good sapid finish.

Food pairings

It is a wine with great personality, it goes well with strong-flavoured dishes.