The name Tufaie refers to the presence of tuff in the Classico district soils. This rich Soave shows the complex nose profile typical of the hill vineyards where it is made.
The first vintage produced is the 1996 and Tufaie 2016 is the 20th.

VARIETIES

85% Garganega, 15% Trebbiano di Soave.

ALTITUDE AND ASPECT

South, south-east aspecting and an altitude of 250–300 metres mean that the zone can vaunt significant day–night temperature ranges, with grapes ripening to the proper aromatic profile.

HARVEST

The grapes are hand harvested in small crates during the first week of October. The harvest is carried out in the first hours of the day in order to deliver the grapes to the cellar not affected by the high daily temperatures.

WINEMAKING METHOD

Destemming is followed by soft pressing with the must remaining in contact with the skins for a few hours. Alcoholic fermentation takes place at a controlled temperature partly in steel vats and partly (5%) in new French, where it undergoes the malolactic fermentation. Blending takes place in Spring and bottling in July.

SENSORY PROFILE

Vibrant straw yellow colour, with intense floral aromas. On the palate it’s round and rich, with notes of candied apricots and stone fruits. Crisp and long finish.

13,50 %.

FOOD PAIRING

Recommended with cheese Antipasti and risotto. Perfect with Polenta e Baccalàand poultry.