The Wine: Il Gigante Soave 2018
Cantina Martinelli Il Gigante Soave is a white natural wine made from 100% Garganega grapes farmed grown within the Soave DOC appellation, Verona, Veneto, Northern Italy. The grapes are grown on basalt and volcanic soils. Spontaneous fermentation on native yeasts, bottled unfined, unfiltered, and with minimal sulfites (40 mg/L), Il Gigante is aged in stainless steel vats.
The Winery: Cantina Martinelli
Cantina Martinelli is located in Fitta', within the Soave Classico DOC appellation and is operated by Francesco Martinelli who took up the estate from his father after the birth of his daughter in 2015. Francesco runs the winery in collaboration with agronomist Antonio Zappoli and focuses on local white varietal Garganega.
The Region: Veneto
Veneto is one of the most important wine regions of Italy, located in the North-Eastern corner of the Italian peninsula. It borders with Trentino-Alto Adige (north), Friuli-Venezia Giulia (north-east), Emilia-Romagna (south), and Lombardy (west).
The capital of Veneto is Venice, which is also its most populous city, followed by Verona, Padua, Vicenza, Treviso, and Rovigo. The east coast of Lake Garda, the biggest Italian lake, is part of Veneto and so is the tract of Alpine foothills called Venetian Prealps.
Veneto is the leading Italian region for the quantity of wine produced – even though wine-producing regions such as Piedmont, Tuscany, Lombardy, Puglia, and Sicily all have bigger territories.
Some of its most famous wines are Amarone della Valpolicella, Valpolicella, Soave, and of course Prosecco. Other less known but equally delicious wines are Recioto della Valpolicella, Recioto di Gambellara, Raboso del Piave, and Bardolino.
Veneto’s main characteristic is perhaps the great variety of wine types produced, obtained mostly from indigenous grape varietals – Corvina, Glera, and Garganega being the most common.
This is due as much to its specific geography and climate as it is to rather peculiar winemaking techniques such as the grape drying technique employed to make Amarone della Valpolicella, Veneto’s most famous red wine.