COLOUR
White
TYPE
Still
VINTAGE
2023
GRAPE
Garganega, Trebbiano di Soave
PRODUCER
Azienda Agricola Corte Sant'Alda
REGION
Veneto
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
The Corte Sant'Alda Fienile Soave DOC is a distinctive white wine from the Veneto region of Italy, produced by Azienda Agricola Corte Sant'Alda, a winery renowned for its pioneering natural and biodynamic practices. Founded by Marinella Camerani, a celebrated winemaker recognized for her commitment to the soul of the land, the estate is now run by her and her daughter Federica. The Fienile vineyard, meaning 'barn' or 'hayloft', was acquired by Camerani in 2000 and transitioned to biodynamics, yielding its first Soave in 2004. This specific cuvée, representing a modest annual production of around 1,000 cases, is crafted from 80% Garganega and 20% Trebbiano di Soave grapes grown on calcareous clay and stony limestone soils at an elevation of approximately 135 meters. The wine is a testament to authentic Soave, showcasing a raw, stony character derived from its unique terroir and natural winemaking approach.
ALCOHOL
12.5%
AVG. PRICE
€18
STYLE
Natural
VEGAN
YES
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
The vineyard name 'Fienile' translates to 'barn' or 'hayloft', hinting at the historical use of the land.
Fact 02
Marinella Camerani, the producer, was named Gambero Rosso's 'Winemaker of the Year' in 2008 for her natural winemaking.
Fact 03
This wine is produced with exceptionally low sulfites (<10 mg/L total) and fermented with wild yeasts.
Fact 04
It is certified biodynamic by Demeter and is a member of the natural winemaking association VinNatur.
FOOD PAIRING
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WINE MAKING PROCESS
The Corte Sant'Alda Fienile Soave DOC is produced using meticulous natural and biodynamic methods. Grapes are hand-picked from the 1.8-hectare Fienile vineyard, which is farmed organically and biodynamically. Following a short, cold pre-fermentative skin maceration to enhance aromatic extraction, the must undergoes spontaneous fermentation with indigenous yeasts in temperature-controlled stainless steel tanks. The wine is aged on its fine lees ('sulle fecce fini') in stainless steel for several months, with absolutely no oak influence to preserve its purity and minerality. It is gently fined and filtered, and notably produced with extremely low levels of sulfites (under 10 mg/L total) and no animal-derived fining agents, making it a certified vegan wine. The use of a DIAM technical cork closure ensures quality and longevity.
