Soave classico | Le Battistelle

Soave classico | Le Battistelle

Sale price€12,50
White
Veneto (IT)
Soave DOC
Garganega
Enjoy it within 7 years
12,5% ABV
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Production and refinement

100% Garganega, grown on steep terraces trained in simple pergola, where basaltic-tuff soils rich in microelements promote the wine’s complexity and longevity. Harvesting is manual, generally in early October, to ensure selection of the best clusters. The vineyard altitude, combined with optimal exposure, allows for slow and even ripening, enhancing acidity, freshness, and natural aromas.

In the winery, after destemming, the grapes undergo gentle pressing with immediate cooling of the must, followed by fermentation in temperature-controlled stainless steel tanks for about 20 days. The wine then matures for 6–8 months on its fine lees, with regular bâtonnage, developing body, aromatic complexity, and a balance between structure and freshness.

Organoleptic analysis

Visual exam

Bright straw yellow, with delicate reflections.

Olfactory examination

The bouquet is complex and harmonious, expressing notes of white flowers, ripe citrus, aromatic herbs, and a mineral accent that reflects the volcanic nature of the soils. Subtle almond aromas complete the olfactory profile.

Tasting

On the palate, it is structured, balanced, and savory, with enveloping softness and a long, mineral, and harmonious finish, capable of evolving pleasantly over time, confirming the longevity and quality of both the grapes and the winemaking.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover 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

It pairs wonderfully with fragrant and intense dishes that ideally echo the white flower, citrus, and almond notes of the bouquet. Perfect with local specialty dishes.

Matching by contrast

Soave Classico shows great versatility: its lively acidity and mineral sapidity pair perfectly with slightly rich or fatty dishes, including fried foods. The contrast between the wine’s freshness and the creaminess of the dishes creates a dynamic balance, refreshing the palate and enhancing both elements.

It pairs well with

First courses, fish-based menus, risottos, vegetable soups, eggs, asparagus, and fresh or semi-aged cheeses. It is also ideal with refined regional preparations such as calamari in saor, crostini with marinated zucchini and goat cheese, winter vegetable casseroles with quail egg, or celeriac veloutés with crispy chickpeas, enhancing each aroma without overpowering them.

Matching by concordance

It pairs wonderfully with fragrant and intense dishes that ideally echo the white flower, citrus, and almond notes of the bouquet. Perfect with local specialty dishes.

Matching by contrast

Soave Classico shows great versatility: its lively acidity and mineral sapidity pair perfectly with slightly rich or fatty dishes, including fried foods. The contrast between the wine’s freshness and the creaminess of the dishes creates a dynamic balance, refreshing the palate and enhancing both elements.

It pairs well with

First courses, fish-based menus, risottos, vegetable soups, eggs, asparagus, and fresh or semi-aged cheeses. It is also ideal with refined regional preparations such as calamari in saor, crostini with marinated zucchini and goat cheese, winter vegetable casseroles with quail egg, or celeriac veloutés with crispy chickpeas, enhancing each aroma without overpowering them.

Sardines Fried

A flavorful and appetizing dish, characterized by a slight richness from frying, contrasting with the saltiness of the sardines. A crispy and delicious food like only fried fish can be. This recipe will win everyone over!

Eggs and Asparagus

A simple and tasty main course, perfect for spring: fragrant and quick to prepare, it's a classic of Italian cuisine, ideal for family dinners. Among the variations, you can choose crispy eggs, fried, poached, boiled, or scrambled, served with white or green asparagus, offering flavors ranging from sweet to slightly bitter. A versatile dish, suited to all tastes!

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