Le Preare Soave DOC

The name of this famous wine probably comes from Swabians or Suave, one of the races who attempted the conquest of Italy in medieval times. Others believe the name Soave was given to the city by the divine poet Dante for the quality of its wine.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Italy

Store in a cool, dry place

To be drunk young, at a very cool temperature, with light appetizers, first courses and fish.

Bottle

Glass bottle, fully recyclable

Origin:
Product of Italy

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

La Preare

Cantina Valpolicella Negrar s.c.a.,
Negrar di Valpolicella,
Italia.

Cantina Valpolicella Negrar s.c.a.,
Negrar di Valpolicella,
Italia.
cantinanegrar.it

Cantina Valpolicella Negrar has been producing wine since 1933. Starting with just 6 farmers, today the cooperative is a standard-bearer for the region. The Le Preare range is named after the ancient local quarries where Lessinia stone and prized red marble were extracted to build some of Verona and Venice's famous sculptures and villas. The wines are a true expression of territory, bringing together rich heritage and the latest technology to produce wines of integrity and personality.

North South Wines

Garganega Bianca, Trebbiano, Chardonnay

2021

Soave is made from grapes grown on the volcanic hills that surround the eponymous medieval village in northern Italy. The primary grape variety Garganega creates dry, light-bodied white wines that offer an array of stone and citrus fruit flavours as well as a signature bitter almond note. Soave is a wine that develops with age, so you might want to leave it for a couple of years to allow the preserved lemon and beeswax notes to appear.

Dry, harmonious flavor with almond notes

12

Cantina Valpolicella Negrar

To be drunk young, at a very cool temperature, with light appetizers, first courses and fish

The grapes are grown on the rolling hills of the Soave Classico region. The Garganega vines are trained to traditional Veronese pergola and picked by hand at the end of September. The grapes are destemmed and gently pressed before a cool fermentation. The wine is left in contact with the lees for a couple of months before being bottled in spring.