LLS Portfolio Book 2015

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).

Acinatium Recioto di Soave Classico DOCG Recioto di Soave is the most historical wine produced in the area. In Roman/Medieval times it was called “Acinatium”, a Latin word which means “made with grape berries” because it was produced using only the best and ripest single berries of Garganega: an extremely careful and precise selection which is consistent with the Tessari philosophy of meticulous selection. This wine is the traditional wine of family gatherings and the most special of occasions.

Le Rive Bianco Veronese IGT Le Rive is the name of the small area (cru) where the vineyard is located. “Riva” in the Venetian dialect means “very steep slope”. The wine is fermented in stainless steel tanks and then aged for 24 months in a combination of 70% stainless steel and 30% French Barriques. Le Rive is a velevety and appealing wine that is the perfect companion for flickering candlelight and a crackling fire.

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. Made from 100% Trebbiano di Soave, Massifitti is fermented in stainless steel tanks following a 24-hour cold soak maceration. It is then refined for another six months in tank.

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WINES OF NORTHERN ITALY