Description
Still organic white wine from Veneto, 13% ABV, produced by Pra Graziano. 100% Garganega, 2020 vintage. A Soave Classico born from the passion of Graziano Prà, winemaker and winemaker who has successfully brought out the best in the Monteforte d'Alpone region. Harvested by cutting the vines during the first waning moon of September, the grapes are left to dry on the vine for about a month, and harvested in mid-October. Fermentation occurs at 18°C and the wine is aged in large 30-hectoliter Allier oak barrels for 18 months. The bouquet is of ripe yellow fruit, cinnamon, fresh vanilla, acacia honey, and chestnut. Intense yellow. Its freshness balances the significant alcohol content and ample body. The finish reveals sweet toasted almonds and candied apricots.
Awards
Details
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
- Oenologist: Graziano Prà
- Bottles produced: 410.000
- Hectares: 42
"I admire wine, I respect it, and try to bring out what is already written in the soil it is born and grows in. For me, this interpretation of wine was part of a long road, along which my point of reference was the modern sense of a vine grower: the person who oversees and manages each step of the wine, from its production to its transformation, and finally to its sale." (Graziano Prà) Read more
| Name | Pra Soave Classico Colle Sant'Antonio 2020 |
|---|---|
| Type | White organic still |
| Denomination | Soave DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Garganega |
| Country | Italy |
| Region | Veneto |
| Vendor | Pra Graziano |
| Origin | Monteforte d’Alpone (Verona). |
| Climate | Altitude: 150 m. a.s.l. Exposure: South/South-East. |
| Soil composition | Volcanic. |
| Cultivation system | Trellised "pergola" system. |
| Yield per hectare | 3,000 kg/h. |
| Harvest | Cutting of the shoot in September, followed by grapes withering for a month. The harvest takes place in mid-October. |
| Wine making | Destemming and soft pressing, followed by fermentation at 18°C. |
| Aging | In large 30-hectolitre Allier oak casks for 18 months. |
| Allergens | Contains sulphites |

