Colour: brilliant straw yellow with golden highlights. Nose: reveals white floral notes (lily of the valley and jasmine), tree fruit and mineral (flint). Palate: creamy and savoury, it delivers ripe pear, aromatic herbs and mineral alongside crisp acidity.
It is a clear expression of Trebbiano di soave: an historical grape variety that has almost been forgotten, is often misunderstood and confused. Massifitti is the result of a long and adventurous journey that we embarked on at the origins of this ancient variety in order to rediscover its character and authentic nature. This wine, born and bred on Fittà basalt, is a tribute to our land and its history of which we are the guardians.
The castle is the one in Soave: a heritage from the Middle Ages, when the town was still called by the old name of Suavia; Giovanni and Rosetta’s daughters, however, have been the main female characters in this story since the start of the twenty-first century. Our family has been living and cultivating the land since the nineteenth century in Fittà: a small rural village mounted like a precious stone on the hills of Soave Classico.
The history of Suavia however began later, in 1982, when Giovanni and Rosetta (the father and mother), aware of the great potential of their area, decided to set up on their own and make their mark, crushing their grapes and making their own wine.
Today we three sisters, Meri, Valentina and Alessandra, carry on the family tradition and run the winery always working here in Fittà, where it all started.
Being aware of this, we can claim that our vineyard management is not a short-sighted one limited to the wellbeing of the vines alone, but it safeguards the landscape in its entirety.
The work carried out by man plays a very important role in the management of both the vineyard and the natural surrounding landscape, which is made up of elements that must be considered individually and duly taken care of in order to preserve the harmony created by their unity, i.e. that of nature itself.
Pairing Suggestions: Excellent with raw fish (oysters) and sushi. It goes very well with vegetable and fish first and main courses.
Maturation: Maturation: 15 months in contact with the fine sediments in steel vats, and 12 months in the bottle.