Corte Adami Cimalta Soave Classico, 2024
Corte Adami Cimalta Soave Classico, 2024
- 75cl
- 12.5%
- White Still
- Garganega
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Optimal drinking window: 2026 - 2029
Soave has spent decades fighting off a reputation earned by the worst of its industrial-scale imitators. Wines like this Cimalta from Corte Adami are the rejoinder. Made from old Garganega vines grown on the volcanic basalt soils of the Classico zone, it has the kind of focused, stony freshness that reminds you why this appellation existed long before the supermarket versions diluted its name. Citrus, ripe pear, and a whisper of almond; clean and precise, with a saline edge that lingers.
It's an exceptionally versatile white, the kind of bottle you open midweek with grilled fish and finish before you've had time to second-guess yourself.
Right now, the 2024 is in its element: primary fruit bright, acidity vibrant, and that saline mineral character at its most lively. Over the next year or two it will settle and integrate, with the almond and stony notes becoming more prominent as the overt freshness softens slightly.
Tasting Notes
AppearancePale straw with a faint green tint and good clarity.
NoseFresh and inviting: white peach, lemon zest, and acacia blossom up front, with a subtle almond note underneath that is classic Garganega. There is a cool, stony quality that feels like the volcanic hillside is making itself known.
PalateLight to medium bodied with bright, well-defined acidity. Ripe pear and crisp green apple carry the fruit, while the texture has a gentle grip and the mineral character sharpens into something almost chalky towards the mid-palate.
FinishClean and persistent with a pleasing saline edge that keeps you reaching for the glass.
Overall impressionA proper Soave Classico: focused, food-friendly, and far more interesting than its price tag suggests.
Food Pairings
Around Verona and the Soave hills, this would be the natural companion to baccalà alla vicentina, the slow-cooked salt cod in milk and onions that is a staple of the Veneto table. Locals also drink it alongside risotto all'isolana, the local rice dish made with pork and spices, or with simple grilled lake fish from Lake Garda. Fresh cheeses like Asiago fresco or Monte Veronese are classic partners too. In summer, a plate of white asparagus from Bassano del Grappa with Garganega is a combination that makes you wonder why anyone bothers with anything else.
Serve well chilled at around 8 to 10 degrees Celsius to preserve its freshness and mineral lift. No need to decant. A standard white wine glass or a slightly wider tulip shape will allow the delicate aromatics to open without overpowering them.
The Cimalta vineyard sits on the ancient volcanic hills of the Classico zone, where basalt and basaltic tuff soils give Garganega its characteristic mineral tension and saline edge. The elevation brings cool nights that preserve natural acidity, while the south-facing slopes ensure full, even ripening. It is this combination of warmth and altitude that keeps the wine feeling fresh rather than flabby.
Soave Classico DOC covers the original, historic hillside area around Soave and Monteforte d'Alpone, distinct from the much larger flat-land Soave zone expanded in the 1960s and 70s. Garganega must account for at least 70% of the blend, with Trebbiano di Soave permitted as a minor partner. At its best, the Classico zone produces wines of real mineral precision and aging potential that bear no resemblance to the bland, high-volume Soave that dominated export markets for decades.
The 2024 vintage in Veneto arrived with the kind of weather drama that keeps winemakers checking forecasts obsessively. A warm, dry summer had everyone fretting about concentration levels, but September's cooler temperatures and perfectly timed rainfall rescued what could have been a tricky harvest. The key was timing — those who picked early for Prosecco caught fresh acidity, whilst patient producers waiting for Amarone fruit found their corvina and rondinella developing the intensity they'd been hoping for all season.
What emerged feels like Veneto with the volume turned up — Soave showing more texture than usual, Valpolicella with deeper colour and grip, and Prosecco that fizzes with real personality rather than just bubbles. The reds have structure that suggests they'll age gracefully, though they're drinking well now if you fancy immediate pleasure. We're particularly excited about the Amarone potential from this year's fruit, but you'll need to wait until 2030 to see those properly singing.
FAQs
What does this wine taste like?
Fresh and precise, with white peach, ripe pear, lemon zest, and a subtle almond note that is characteristic of Garganega. The finish has a clean, saline mineral quality that makes it very moreish.
When should I drink it?
It is drinking well right now and will continue to do so until around 2029. This is not a wine to cellar long-term; its appeal is in its freshness and vitality, so open it sooner rather than later.
What food should I pair it with?
It is a natural match for grilled seafood, asparagus, and light pasta dishes. It also works very well with fresh goat's cheese, roast chicken, and risotto. Essentially, if the dish is light and the flavours are clean, this wine will work.
How should I serve it?
Serve it well chilled, around 8 to 10 degrees Celsius. No decanting needed. A standard white wine glass is fine; you do not need anything fancy.
Is Soave worth taking seriously?
The best Soave Classico absolutely is, yes. The name was badly damaged by decades of industrial over-production, but the original hillside Classico zone, with its volcanic soils and old Garganega vines, produces wines of real character and precision. This is a good example of exactly that.
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