The Wine People

Tajapiera Soave DOC


Tajapiera Soave DOC

Pale straw coloured with green highlights , a fresh, fruity bouquet. Crisp fruit and refreshing acidity on the palate, finishing dry. Tajapiera makes an excellent partner for soups, starters, especially vegetable or seafood dishes .

Grapes: The traditional blend of Garganega , with a small amount of Trebbiano
Vineyard area: Soave DOC area that surrounds the town of Soave. Hillside vineyards in the Soave classico zone.
Two different vine training systems: Guyot , with 4500 vines per Pergola Veronese, with 3300 vines per hectare.

Harvest: The grapes are hand picked: Trebbiano di Soave starting mid September, Garganega from early October.

Vinification: The grapes are vinified separately then destemmed and soft crushed. The juice is immediately separated from the skins. Fermentation is temperature controlled (1820 C) for 15 days. The two wines are blended together.
The wine remains on its fine lees for a approximatively 2 months.

Map Of Italy - Veneto


PDF Notes
The Wine People News