Soave

Soave wine is built on Garganega — a grape that must make up at least 70% of the blend — delivering a dry white with bright lemon citrus, a distinctive almond edge, and naturally high acidity that keeps every sip fresh. Produced in the Soave region of Veneto, it sits in a style zone all its own, and the reasons to choose it over neighbouring whites are more compelling than many shoppers realise.

Why choose Soave wine?

Soave is Italy's home ground for Garganega, and the quality ladder here is steeper than most Italian white regions. Start at the top: the Soave Superiore DOCG, introduced in 2002, caps yields at 10 tonnes per hectare and demands a minimum natural alcohol of 12% — disciplined numbers that translate directly into more concentrated, food-worthy wine. The Classico zone, first delimited back in 1927, is one of Italy's oldest defined vineyard areas, giving it a track record serious buyers trust. That reputation shows in the export numbers: 85% of Soave leaves Italy, with the UK among its biggest markets, so stock rotates fast and freshness is rarely a concern. The sheer scale — with leading producers bottling close to half of all production — means reliability across price points. Pair Soave Superiore DOCG with grilled sea bass or a simple plate of linguine alle vongole; the acidity cuts through, the almond finish lingers. If you want Garganega at its most focused and the Classico DOCG pedigree behind it, our Soave selection starts here →

Is all Soave dry?

Soave is mostly dry, but Garganega is also made into Recioto di Soave — a rich, sweet passito from raisined grapes, occasionally sparkling, with high balancing acidity.

What is Recioto di Soave and how does it taste?

Recioto di Soave is a passito-style wine: Garganega grapes are raisined before pressing, producing a rich, floral, honeyed sweet wine balanced by the grape's naturally high acidity.

Do Soave wines from different parts of the region taste different?

Yes. Garganega grown on decomposed volcanic rock in the Classico zone produces steelier, more mineral wines, while the western limestone soils deliver a softer, broader style.