Profile

Structure

Bodymedium
Tanninlow
Acidityracy
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 4 to 15 years from vintage.

vintage4 yrs15 yrs17 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedLow tanninRacy acidityDryLong finish

Aroma: white peach, citrus blossom, volcanic basalt mineral, almond, light yeast, white flower

Palate: almond paste, lemon oil, mineral chalk, white peach, saline umami, fennel

Suavia's Monte Carbonare from the village of Soave itself: 100% Garganega from a steep volcanic tufa hillside with century-old vines; lees-aged in large casks producing exceptional mineral depth, citrus-almond precision and great cellaring potential.

What it pairs with

  • Crab with olive oil and lemon The wine's saline mineral-umami character is the ideal foil for sweet crab and citrus.More wines for crab →
  • Tagliatelle al burro di noci (walnut butter pasta) The wine's almond-citrus palate and racy acidity cut through rich walnut butter while complementing the nut.More wines for pasta with ragù →

With cheese

Monte Veronese Our pick Monte Veronese is a semi-cooked cow's-milk cheese from the Verona mountains, delicate when young and slightly piquant with age. A Soave Superiore, a medium-bodied Garganega-based white with high acidity, has the weight for the paste and cuts its fat.

How to serve Suavia Soave Classico Monte Carbonare

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a smaller all-purpose white glass , the bowl shape rewards the wine's structure.
  4. Pair with. Crab with olive oil and lemon, Tagliatelle al burro di noci (walnut butter pasta). Match the wine's structure to the dish's fat and salt.

History

Suavia's Monte Carbonare was established as the estate's single-vineyard flagship from the Monte Carbonare hill directly above the village of Soave, where some of the oldest Garganega vines on volcanic tufa soil produce the appellation's most concentrated and mineral expressions.

  1. 1989First Monte Carbonare single-vineyard Soave Superiore DOCG release

Facts

Producer
Suavia · visiting guide
Grapes
Garganega (100%)
Classification
Soave Superiore DOCG
Oak
Fermented in stainless steel; aged 10 months on fine lees in large oak casks
ABV
13.0%
Price
€30-48 at retail
Drinking window
4-15 from vintage
First vintage
1989

Frequently asked about Suavia Soave Classico Monte Carbonare

What does Suavia Soave Classico Monte Carbonare taste like?

On the nose, white peach, citrus blossom, volcanic basalt mineral, almond, light yeast. On the palate, almond paste, lemon oil, mineral chalk, white peach, saline umami. Structurally medium-bodied, low tannins, racy acidity with a long finish. Suavia's Monte Carbonare from the village of Soave itself: 100% Garganega from a steep volcanic tufa hillside with century-old vines; lees-aged in large casks producing exceptional mineral depth, citrus-almond precision and great cellaring potential.

When should I drink Suavia Soave Classico Monte Carbonare?

Drink 4-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Suavia Soave Classico Monte Carbonare?

Crab with olive oil and lemon is the canonical pairing; Tagliatelle al burro di noci (walnut butter pasta) is the other strong match. The wine's saline mineral-umami character is the ideal foil for sweet crab and citrus.

What grapes are in Suavia Soave Classico Monte Carbonare?

The blend is Garganega (100%). The wine is classified as Soave Superiore DOCG.

Tags

dry garganega iconic low tannin medium body medium term mood elegant mood refreshing occasion dinner party occasion special occasion summer old vines old world pairs with shellfish pairs with vegetable forward pairs with white fish price premium racy acid single vineyard still white

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