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WINES OF NORTHERN ITALY
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Suavia
It probably would never occur to the Tessari Family to concentrate on anything other than Soave and
its two native white grapes-Garganega and Trebbiano di Soave. The name Suavia harkens back to the
pre-modern day references to Soave. The Svevia—later Suavia—were a Germanic tribe that settled in
this part of northeastern Italy after the fall of the Western Roman Empire.
Vineyards have been in the Tessari hands since the late 1800’s, but it wasnt until the early 1980’s that
the family redefined what growing quality grapes could be-tying clonal selection to site-specific areas,
lowering Garganega’s prodigious yields, and making the wines in tune with the terroir. Rigorous clonal
research into the two white varieties has resulted in mono-varietal examples of each, both grown on
pure extrusive basaltic (black volcanic) soil; Monte Carbonare (Garganega) and Massifitti (Trebbiano
di Soave).
Soave Classico DOC
Suavia Soave Classico is composed of 100% Garganega grapes harvested from the Tessari family’s 12
hectare estate located in the historic heart of the Soave appellation. Suavia’s Soave Classico is vinified
only in stainless steel tanks with several months’ lees contact before bottling. The resulting wine has
a clarity of expression and regional typicity that speaks to the Tessari family’s philosophy of careful
selection, low yields and incredible attention to detail in the winemaking process.
“Monte Carbonare” Soave Classico DOC
Monte Carbonare is the name of the hill upon which the vineyard that sources this wine is situated. The word
Carbonare refers to coal and is used to describe this location because the volcanic soils here are black as coal.
Produced from 100% Garganega and exposed only to stainless steel in order to preserve freshness, the Tessari
family describes this wine as “earth in a glass”—a pure expression of their volcanic terroir.
“Massifitti” Bianco Veronese IGT
Fittà is the name of the ancient village where Suavia is based. It derives from the Latin word, “fictus,”
meaning, “driven-in,” which refers to the masses of columnar basalt that are naturally found in the area
and appear to have been driven into the ground. The name, Massifitti, translates roughly as, “embedded
masses,” and pays tribute to this aspect of the local area. 100% Trebbiano di Soave, Massifitti is
fermented in stainless steel.