The Garganega is the most important white grape variety of the provinces of Verona and Vicenza and until recently, Veneto. The Garganega grape shows a great variety of aromas like almond or white flowers and it is characterized by a balanced palate.
Some say the Garganega belongs to the family of Trebbiano, so it would be of Etruscan origins, but others believe it is derived from the group Greci, although its ampelographic characteristics are different. Garganega presents similarities with Nuragus from Sardinia, the Glera from Veneto and the southern Grecanico.
The Garganega grape has several clones, from the Garganega Tipica (most common), Garganega Dario or Grassa (more common in flat areas), Garganega Verde (most common in the hills near Soave) and Garganega Agostega (earlier and more susceptible to disease, almost totally abandoned today).
The Garganega berry is white, medium spheroid, golden yellow with thick and juicy pulp of a simple flavor. The bunch is long, cylindrical, with wings, relatively sparse, with the spine that often splits at the tip. The leaf is medium, pentagonal, five-lobed. br>
Wines made from the Garganega grape, of which Soave is most important, are of pale yellow in color with a delicate fruity aroma, medium body, good acidity, balanced and velvety. Great aromatic richness with simple, floral perfumes, and more complex (aromatic herbs and minerals).