Garganega (pronounced gar- GAN- egg-uh) is a vigorous, thick-skinned, late-ripening white wine grape almost exclusively found in the Veneto region of northern Italy. Garganega wines are best enjoyed when consumed while young and fresh.

Garganega is the primary grape of the well-known Soave DOC wines and the lesser known Gambellara DOC wines. Due to its vigorous nature, and the lack of DOC yield restrictions, Garganega grapes from high-yield vineyards can produce a neutral—almost bland—wine.

In the Classico Zone, where yields are typically kept in check, the Garganega grape produces a refreshing light- to -medium bodied white wine with medium acid and an aroma profile of lemon, pear, white flower and almond. Higher quality Garganega wines have a slight hint of garden spice on the palate! In Soave DOC, Garganega is required to be a minimum of 70%, if labeled Soave. The blending partners are Trebbiano for acid, and Chardonnay for body. Together they may not be more than 30% for Soave DOC.

The Garganega grape is relatively unknown because its name generally does not appear on the wine label. The name Soave is very well-known and has a great following of wine enthusiasts around the world. It is one of the most exported white wines of Italy and is representative of quality Italian wine.

A few more notes on Garganega:

• Recent DNA studies have found that the Garganega grape is identical to the Grecanico Dorato grape of Sicily. In Sicily, the grape exhibits a tangy acidy with some spice. 

• Garganega is usually fermented in steel to maintain its acidity but is frequently fermented or aged in oak to add body and give depth to its character.

• Garganega produces an outstanding sweet recioto dessert wine using the appassimento method.

The following guide will illustrate what Garganega (Soave) often tastes like (aroma, flavor, and structure). It will also tell you where it’s from, provide you with common food recommendations, similar varieties, and let you know why you should be drinking more of it!

Garganega is often heavy in citrus fruits like lemon, lime, and orange, as well as subtle orchard fruits and melon. Wet stone or salty minerality, sweet herbs (mint/marjoram/oregano), and almond skin is also common!

Keep in mind the flavor of wine will depend greatly on your palate, and not all wines may exhibit these aromas and flavors!

The Garganega grape has been grown for centuries in the Veneto region of Italy and is considered a native grape of the area. The name of the grape, in Italian, means “from Gargano” which is particularly interesting because Gargano is in the Puglia region of southeast Italy and there is no indication that the grape was ever grown there. The best expressions of Garganega are found in the Soave DOC and the Soave Superiore DOCG around the city of Verona.

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Other areas:

Garganega grapes can also be found in small quantities in Umbria, Friuli, Sicily, and Lombardy. In 2004, the first plantings of Garganega outside of Italy were in the Barossa Valley of Australia..

Other Pairings: Don’t overlook Garganega as a food-friendly option for non-spicy Thai, Chinese, or Indian Cuisine.