Roccolo del Durlo Soave Classico | Le Battistelle

Roccolo del Durlo Soave Classico | Le Battistelle

Sale price€20,00
White
Veneto (IT)
Soave Classico DOC
Garganega 100%
Enjoy it within 8 years
12,5% ABV
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Production and refinement

The Roccolo del Durlo vineyard covers 1 hectare at 250 meters above sea level, with 2,500 vines per hectare trained in simple Veronese pergola. The northwest exposure and volcanic soil create an ideal habitat for Garganega, allowing it to develop complex aromas and intense minerality. Harvesting is done by hand, with careful selection of the grapes in the vineyard to ensure the highest quality.

After harvest, the grapes undergo cryomaceration for about 48 hours, followed by gentle pressing. Fermentation takes place in stainless steel tanks at controlled temperature for approximately 25 days. The wine ages on fine lees for 8 months with constant bâtonnage, imparting complexity, structure, and lively minerality.

Organoleptic analysis

Visual exam

Straw yellow with vivid golden reflections.

Olfactory examination

On the nose, intense aromas of yellow fruit, citrus, and delicate balsamic herbal notes can be perceived.

Tasting

On the palate, the wine is structured, savory, enveloping, and elegant, with a mineral persistence and a harmonious finish that invites the next sip. Long finish, for an expressive white that promises to evolve beautifully over time.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Roccolo del Durlo Soave Classico | Le Battistelle ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Veneto, Verona

Hectares of vineyards: 9

Le Battistelle

Le Battistelle was born in the heart of Soave Classico, in the hamlet of Brognoligo, among the hills of Monteforte d’Alpone (VR). The estate takes its name from its most representative vineyard: the Battistelle slope. Cristina and Gelmino, owners and creators of the project, have over the years built a well-established reality that reflects the terroir and their passion for Garganega. All of this takes place in heroic vineyards, whose steep slopes require entirely manual work.

Le Battistelle

With 9 hectares of vineyards, the winery cultivates exclusively this variety, taking full advantage of the ideal conditions provided by the climate, altitude, and constant vineyard breezes. The combination of volcanic soil and artisanal care produces elegant, mineral, and distinctive wines that convey the unique character of Soave Classico.

Region and territory

From Prosecco to Amarone: wines for every taste

Veneto

From Prosecco to Amarone: wines for every taste

Veneto

From Prosecco to Amarone: wines for every taste

Veneto

Grapevines have been cultivated in Veneto since the 7th century B.C., perfected by the Romans and continued in the Middle Ages. With Venetian domination from 1405, viticulture almost completely covers the territory, and Veronese wines, thanks to the Adige River, reach Venice. What sets this region apart from many others is the continuous commercial success of its wine products. From the late 18th century, the region experienced a crisis. However, the following century saw a qualitative leap in Venetian wines, also driven by the establishment of the Società Enologica Veronese in 1872. The first edition of Vinitaly took place in 1967.

Veneto has a complex wine production chain. Important areas include the Colline del Garda Veronese and Valpolicella, with Bardolino Superiore DOCG and Amarone della Valpolicella DOCG. Worth noting is the interregional Lugana DOC, between the provinces of Verona and Mantua. In the volcanic hills between the provinces of Verona and Vicenza lies the area of Soave Superiore DOCG, Soave DOC, and Gambellara DOC. The Colli Berici DOC, south of Vicenza, is known for its reds based on international varieties and Tocai Rosso. The Breganze DOC area, north of Vicenza, is renowned for its reds and whites based on Vespaiola grapes. In the Paduan area, there are the Colli Euganei with the Moscato Fior d’Arancio DOCG, while to the south lies the Friularo di Bagnoli DOCG. In Treviso, we find the Prosecco DOCG and the Colli di Conegliano DOCG. At the borders with Friuli is the Lison DOCG.

The presence of mountain ranges, hills, and vast plains provides significant temperature variations, mitigated near Lake Garda and along the coast. Veneto is therefore rich in diverse wines, made with both native and international grape varieties that find a second home here.

Soave

Grapevines have been cultivated here since Roman times.

The Soave vineyards lie within a large volcanic basin. There is a profound relationship between soils composed of basalt and the flavor richness found in the glass. Basalts are volcanic rocks formed through successive cycles of eruptions, spanning three geological cycles in a submarine environment. These eruptions produced volcaniclastic materials of varying colors—from gray to yellow to red—depending on the formation environment and degree of oxidation. The action of exogenous agents then shaped the landscape, creating the stunning territory we see today.

But it’s not just basalt: the black stone is mixed with white limestone, creating a blend of minerals that greatly benefit the vineyards. The limestones are what remain of ancient submarine seabeds; these calcium-rich sediments, deposited on the sea floor, trapped animals and shells, which we can still recognize today as fossils in the most curious and varied shapes. All of this creates truly special conditions for grape cultivation.

In 1931, the first delimited zone for the production of “Vino Tipico Soave” was recognized, while the historical area of the Soave Classico DOC was delimited in 1968.

As for the grapes grown in the area, Garganega reigns supreme. It has a long vegetative cycle, reaching full ripeness in October; its skin is thick and often a deep yellow due to the prolonged ripening. It does not have pronounced acidity but offers a fascinating balance between extract and sugars.
There is a profound relationship between soils composed of basalt and the flavor richness found in the glass.

Recommended pairings and dishes

Matching by concordance

The fruity and citrusy notes of the wine pair with equally aromatic and full-bodied dishes, such as vegetable risottos, pasta with vegetables, seasonal soups, white meats, and fish in more elaborate preparations, emphasizing the aromatic harmony between food and wine.

Matching by contrast

The minerality and savoriness of Roccolo del Durlo contrast with the richness of meat-based dishes, creating balance and harmony on the palate.

It pairs well with

Cured meats, white meats, soups such as pasta and beans, risottos, baked pasta, mixed boiled meats with pearà, cotechino, and aged cheeses. It is also ideal with fish starters and first courses, or vegetable- and egg-based menus, thanks to its balanced structure.

Matching by concordance

The fruity and citrusy notes of the wine pair with equally aromatic and full-bodied dishes, such as vegetable risottos, pasta with vegetables, seasonal soups, white meats, and fish in more elaborate preparations, emphasizing the aromatic harmony between food and wine.

Matching by contrast

The minerality and savoriness of Roccolo del Durlo contrast with the richness of meat-based dishes, creating balance and harmony on the palate.

It pairs well with

Cured meats, white meats, soups such as pasta and beans, risottos, baked pasta, mixed boiled meats with pearà, cotechino, and aged cheeses. It is also ideal with fish starters and first courses, or vegetable- and egg-based menus, thanks to its balanced structure.

mixed boiled meats

The typical Sunday dish in the oldest Italian traditions, rich in aromas, flavorful, and characterized by excellent richness.

Cooked salami

A traditional Friulian dish (also found in many other regions) is fresh salami sliced and cooked by wrapping it in parchment paper and foil, then covering it with a layer of ash and a bed of embers until cooked. This preparation results in an intense and rich flavor.

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