Garganega is one of the most characteristic white grape varieties of the Veneto region, and has long been a staple of the hills around Verona and Vicenza. Of ancient origin, it is documented under similar names as far back as the Middle Ages and, over time, has become particularly well-established in the Soave and Gambellara areas, where it has found ideal soil and climate conditions. The leaf is generally medium to large, five-lobed, with deep lateral lobes and a slightly downy underside; the bunch is pyramidal, often winged and rather loose. The berries, of medium size and spherical shape, have a thin but tough skin, golden-yellow in colour, sometimes with pinkish hues on the parts most exposed to the sun. Ripening is medium to late.
Garganega is mainly found in Veneto, particularly in the provinces of Verona and Vicenza, but is also grown in other parts of northern Italy and, under similar names or as related biotypes, in certain other Italian regions. Wines made from this grape variety are straw-yellow in colour, which may develop into golden hues, and offer aromas of white flowers, citrus fruits, apple, pear and almond. On the palate, it combines freshness, savouriness and a balanced structure, with remarkable ageing potential in its finest expressions. In addition to dry wines, Garganega lends itself to the production of passito and recioto wines, made from naturally dried grapes, which are intense, smooth and long-lived.
