Corte Adami, Vigna Della Corte Soave Superiore, 2022
Corte Adami, Vigna Della Corte Soave Superiore, 2022
- 75cl
- 13%
- White Still
- Garganega
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Optimal drinking window: 2026 - 2030
Corte Adami's Vigna Della Corte is the kind of Soave that makes you question why the appellation ever fell out of fashion. From a single volcanic vineyard in the Classico heartland, this is 100% Garganega harvested late for concentration, then fermented and aged in a way that lets the grape speak rather than the winemaker.
The result is a wine with real presence: white peach, fennel frond, and a stony, almost saline quality that is the volcanic basalt talking. The Superiore designation means extra ripeness and at least a year's ageing, and you feel both — there is texture here, and purpose. Open it with something simple: good fish, good olive oil, good company.
The 2022 vintage in Soave was warm and generous, and the wine is already showing well with good fruit expression and that characteristic volcanic grip. Over the next one to two years the primary peach and blossom notes will integrate and the stony, saline quality will become more prominent. Peak drinking is probably 2027 to 2029, when the wine should have the harmony of a fully settled, confident white. Beyond 2030 the acidity should keep it alive, but the freshness that makes it so appealing now will slowly fade — this is not a wine to forget at the back of the rack.
Tasting Notes
AppearancePale gold with a faint green glint, clear and luminous in the glass.
NoseWhite peach, almond blossom, and a waft of fennel seed, then something cooler and more mineral underneath — wet stone, almost chalky. It is quiet at first but opens with patience and a bit of air.
PalateMedium-bodied with a silky, almost waxy texture and brisk acidity that keeps everything focused. The fruit is ripe but restrained — more orchard than tropical — and there is a lovely saline, volcanic grip on the mid-palate that is the hallmark of the Classico zone at its best.
FinishClean and mineral, with almond skin bitterness and a lingering stony quality that makes you reach for another sip.
Overall impressionA serious, site-expressive Soave that makes a very strong case for Garganega as one of Italy's great white grapes.
Food Pairings
In the Veneto, a wine like this would be poured without ceremony alongside baccalà alla vicentina — salt cod slow-cooked in milk and onions — where the wine's mineral acidity cuts through the richness effortlessly. Risotto all'Isolana, the local pork and veal risotto from nearby Isola della Scala, is another natural partner. Simpler but equally good: a plate of grilled local lake fish, a wedge of Monte Veronese cheese, or just good bread and soppressata on a summer evening.
Serve at 10-12°C — cold enough to be refreshing, but not so cold that you lose the texture and the mineral detail. No decanting needed, though giving it ten minutes in the glass before diving in will reward you. A white Burgundy-style tulip glass works well, giving the nose room to open without overwhelming it.
The Vigna Della Corte vineyard sits on the volcanic basalt soils of the Soave Classico zone, where the dark, mineral-rich rock gives wines a distinctive saline, stony character quite different from the alluvial plains further east. Altitude brings diurnal temperature shifts that preserve the natural acidity for which good Garganega is prized. The volcanic origin of the soils is not academic — you can taste it in the wine's grippy, almost electric finish.
Soave Superiore DOCG is the top rung of Soave, carved out from the broader Soave DOC to protect the original Classico hillside zone around Soave and Monteforte d'Alpone. To qualify, wines must reach higher minimum alcohol levels and spend at least a year before release. The distinction matters: Classico hillside Garganega from volcanic soils is a fundamentally different wine from the flat-land Soave that gave the appellation its dubious reputation in the 1970s and 80s. Think of it as the difference between village Chablis and generic Bourgogne Blanc.
The 2022 vintage in Veneto started with a deceptively mild winter, followed by a spring that threw curveballs at every turn. Early budbreak looked promising until late frosts in April caught some vineyards off guard, particularly in the hillier zones around Soave and Valpolicella. Summer brought the real drama: scorching temperatures and prolonged drought stressed the vines something fierce, forcing growers to dig deep into their bag of tricks with strategic leaf management and whatever irrigation they could muster.
What emerged was a vintage of surprising concentration, though yields dropped considerably across the board. Garganega in Soave developed intense minerality alongside ripe stone fruit flavours, while Corvina and the Valpolicella blend gained serious structure without losing their characteristic bright acidity. The reds show more muscle than usual but retain their drinkability—think of them as the athletic cousin of a typical Veneto vintage. Most wines are drinking beautifully now, though the better Amarones will reward patience until 2028 and beyond.
FAQs
What does this wine taste like?
White peach, almond blossom, and a distinctly stony, saline quality from the volcanic soils of the Soave Classico hillsides. The texture is silky but the acidity is focused and brisk, with an almond-skin bitterness on the finish that is a Garganega trademark.
When should I drink this wine?
It is drinking well now and will continue to do so until around 2030. A year in a cool, dark cellar would add a little more integration and complexity, but there is no need to wait if you are opening it tonight.
What food works well with this?
Anything where saline acidity is your friend: grilled fish, seafood pasta, baccalà, risotto, or a wedge of Monte Veronese cheese. It is versatile enough for a simple lunch and interesting enough for a proper dinner.
Is this typical Soave?
Not in the way most people understand Soave — the soft, neutral, supermarket kind. This is single-vineyard Garganega from volcanic hillside soils, which is a different proposition entirely: more mineral, more textured, more purposeful. It is what the appellation can be at its best.
How should I serve it?
At around 10-12°C in a tulip-shaped white wine glass. No need to decant, but give it ten minutes in the glass to open up before you start drinking.
Is this worth cellaring?
Yes, modestly. It will reward two to three more years in a cool cellar, with peak drinking around 2027-2029. After 2030 the freshness that defines it will begin to fade, so do not sit on it for too long.
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