Claudio and Sandro Gini have always made some of the best Soaves…” International Wine Cellar
“These Soaves embarrass most of the industrial swill that emerges from this region.” –Robert Parker
The Gini family has roots in the Soave Classico region dating from the eighteenth century, and owns 25 hectares of vineyards situated on the very best hillside position of the appellation. Extremely low yields, low-interference viticulture, and devoted attention to expression of the particular crus results in wines that are not only among the greatest Soaves but also among the great white wines of all Italy. Olinto Gini and sons Sandro and Claudio have now finally completed their beautiful new cellar, which extends deep into the rocky and tufaceous hillside of Monteforte d’Alpone, thus providing optimal natural temperature and humidity control.
Both tradition and the modern are reflected at Gini. The hand-harvested Soave Classicos are 100% Garganega, though many in the zone blend in other varietals to compensate for shortcomings of less-than perfect grapes. Both the Soave Classico and the single-vineyard “La Frosca” (which received 90 pts from Tanzer for the 2006 vintage, and three glasses in the 2008 Gambero Rosso guide) are vinified in stainless steel. The rich, concentrated “Salvarenza”, from a tiny plot of 80-year-old vines within the La Frosca vineyard, is matured in barriques (92 pts Tanzer for the 2005 vintage.) The Re Nobilis is a rare representative of a botrytized style Recioto, northern Italy’s version of a German TBA, while the Recioto Col Foscarin is a delightful desert wine, also great with cheese.
Vineyard Practices: At the estate, “natural agriculture” is carried out – Gini is certified organic. The vines maintain a low production and adhere to biodynamic standards (pruning occurs in accordance with the moon’s phases). Integrated insect and disease control is followed. Insecticides are not used. Copper and sulfur-based products control fungus and manure fertilizes the soil. Spontaneous cover crops (grass cover) are left between the rows of vines, the grass cover is mowed and the turf is left in place (the soil is not tilled). Very low doses of SO2 are added to the wine only after fermentation and before bottling in order to preserve the product.