Garganega

Did You Know?

• The Garganega vine can be very vigorous and tends to ripen late.
• In fertile flatlands outside the Soave Classico zone, high yields can produce thin, neutral wines.
• Garganega's acid levels suit the production of sweet recioto wines that can improve with bottle age for a decade or more.

Wine regions

In the Soave region, Garganega is the primary grape, composing 70 to 100% of the blend, with Trebbiano and Chardonnay as usual blending partners. In the Classico zone, where yields are controlled, it produces a delicate wine with lemon, almond and spicy notes. It is also widely grown in the Gambellara, Bianco di Custoza, Colli Berici and Colli Euganei DOCs, with some plantings in Umbria and Friuli. In Sicily, as Grecanico Dorato, it ripens late and yields wine with tangy acidity.

Pedigree

A 2008 DNA study showed a close genetic relationship between Garganega and several other Italian varieties: Albana, Catarratto, Empibotte, Greco Bianco del Pollino, Malvasia di Candia a Sapore Semplice, Marzemina bianca, Montonico bianco and Trebbiano Toscano. Garganega may be a parent of each, but since its own parents are unidentified, the exact relationship remains unconfirmed. The spread of these varieties from north to south Italy indicates Garganega is a key variety in the pedigree of white Italian grapes.