Tasting notes:
Pra Soave Otto. An absolutely classic Soave – from one of the region’s master producers. And dedicated to the memory of Graziano Prà’s beloved Border Collie. Fresh, flowery and subtly peachy nose with elegant honeysuckle and pear aromas. The palate is attractively textured and juicy, lightly honeyed, with vibrant citrus and stone fruit, and a hint of almonds. Fine, linear and concentrated with a crisp, incisive and mineral finish.
Food:
Good with a goats cheese, basil and roasted pepper salad; asparagus or delicate fish sprinkled with lemon juice.
Region/Producer: Pra Soave Otto
Graziano followed his father and grandfather into the wine business. Studying oenology, and taking over the family winery in the early 1980s. He bottled his first Soave vintage in 1983.
Graziano Prà is a member of the Federazione Italiana Vignaioli Indipendenti (FIVI) – the Italian Federation of Independent Winegrowers. As well as of the Vignaioli del Soave association. Both of which aim to respect the environment, implement less invasive winery practices, preserve the high quality of grapes and guarantee a certified supply chain for consumers.
Historically a Soave producer, Prà also had a desire to produce red wine and began a long search for the perfect vineyard to allow him to fulfil his ambition. He regards the higher, cooler, marl slopes of the La Morandina vineyard in the Valle di Mezzane as the new frontier of Valpolicella. And it allows him to adopt organic farming methods that don’t interfere with the natural balance established over time. His La Morandina vineyard is now certified organic, and his Soave vineyards are in conversion and will be certified from 2020.
Vineyard: Pra Soave Otto
The Garganega grapes are grown on Pra’s 14 hectare estate situated near the town of Monteforte d’Alpone in the Classico sub-zone. The South East facing vineyards are at 150 metres above sea level and the soil is volcanic. The vines are around 30-60 years old and the Pergola Veronese training system is used. Planting density is 3,500 vines per hectare and the average annual yield is 100 quintals per hectare. The grapes are generally harvested at some point between mid September to mid October. The grapes are softly pressed and fermented at a controlled temperature (16 to 18 degrees Centigrade) in stainless steel vats. This helps to preserve freshness and aromas. Maturation takes place in tank on the lees until bottling in February of the following year to impart further complexity and flavours.
