2022, Roccolo Grassi, Soave
Mix any six bottles and 15% comes off at checkout — no code needed.
At a glance
- Grape
- Garganega 100%
- Region
- Veneto, Italy
- Alcohol
- 12.50%
- Body
- Medium
- Acidity
- High
- Sweetness
- Bone dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Poultry, Seafood, Pasta, Risotto
Why this wine
Soave's reputation was destroyed by industrial bottlings in the 1970s, and growers like this have spent forty years rebuilding it. Old-vine Garganega on volcanic soil, textured and almond-scented. Nothing like the Soave people remember.
Our advantages:
Description
How it tastes
Complex and refined, showing fine floral, peach, and apricot aromas with crystalline fruit and hints of pineapple and minerality on the long, elegant finish. Aromatic and elegant, with floral tones of white blossom, ripe peach, and apricot, underpinned by subtle spice and mineral notes. Harmoniously balanced and richly textured, featuring peach, apricot, and pineapple flavours with crystalline fruit definition and a long, mineral-driven finish of great finesse.
The producer
Established in 1996 by Bruno Sartori and his children Francesca and Marco, Roccolo Grassi crafts wines of unique personality that express their terroir in the heart of Veneto. Winemaker Marco Sartori is regarded as one of the region's most talented producers, pursuing a philosophy of drastically reduced yields and minimal intervention in the cellar. The family's 15-hectare estate in Val di Mezzane is cultivated with precision and respect for the natural environment, producing world-class wines defined by balance, purity, and elegance. Grapes are sourced from the 15-hectare Roccolo Grassi estate in Val di Mezzane, at altitudes of 200–300 metres above sea level. The vines are meticulously pruned to limit yields, allowing each plant to reach optimal ripeness. The estate also encompasses olive groves, fruit trees, and woodland, creating a balanced ecosystem that supports sustainable viticulture. The soils are calcareous and alluvial, offering excellent drainage and cool temperatures that enhance aromatic precision and minerality in the wines. Grapes were hand-selected and gently pressed before fermentation in temperature-controlled stainless steel tanks. Full malolactic conversion was carried out to soften texture and enhance depth. The wine was aged for 12 months — half in 22-hectolitre seasoned Slovenian oak casks and half in concrete vats — achieving balance between freshness and complexity.
Food and drinking
Good with poultry, seafood, pasta and risotto. Ready now, and will hold for a few years yet. Serve at 9–10°C.
Contains sulphites. Information correct to the best of our knowledge at the time of publication and subject to change according to vintage.