Corte Sant’Alda is a Demeter-certified biodynamic estate of considerable stature, run by Marinella Camerani. You can learn about Marinella and Corte Sant’Alda here.
Marinella makes a range of wines from her extensive holdings in the Val di Mezzane. This valley is in the eastern area of the Valpolicella growing zone, where it overlaps with Soave.
This Soave is made from Garganega, with supporting roles played by Trebbiano di Soave (15%) and Chardonnay (5%). Its concentration, elegance and structure make it a food-friendly wine, and it is currently offered with a very attractive case discount:
£17.95 – £165.00
Corte Sant’Alda Soave is a high quality wine from Val di Mezzane. This is where Valpolicella and Soave overlap. Soils here are complex – for example, volcanic sub-rock beneath patches of limstone, chalk and clay.
The vineyards are at 200-300m, an altitude at which the grapes keep their acidity best. As a result, the wines taste fresh and have great potential to age. Meanwhile, the south-east aspect ensures full ripening. This means the grapes can deliver all of their unique flavours.
Winemaker Marinella Camerani is passionate and uncompromising. That is to say, she wants simply to make the best wines from these hillsides.
As a result of location and human touch, the wine is layered in its flavours. It shows delicate almond and white flower aromas. Acidity is soft and subtle, balanced a little by natural sugars. The Trebbiano di Soave adds body and firmness.
We will taste the Corte Sant’Alda Soave in the “Special Offers & New Wines” Wine Tour on Saturday 10 July.
Delicate almond and white flowers.
Soft, restrained acidity balanced perfectly with a small residual sweetness. The presence of Trebbiano di Soave (aka Turbiana) provides firmness and a subtle tang.
Grapes Garganega 80%, Trebbiano di Soave (Turbiana) 15%, Chardonnay 5%
Acidity 5.7 g/l
Residual sugar 0.2 g/l
Dry extract 19.3 g/l
Vineyards Monte Tombole & Bine Longhe
Vineyard altitude 200-300m a.s.l.
Vineyard area 1.6 ha
Soil Medium textured; chalk & clay
Training system Guyot
Vine age 17 – 32 years
Vine density 6500-7800 plants/ha
Average yield 80 t/ha
Vinification with indigenous yeasts
Maceration a few hours
Ageing several months on the lees, in stainless steel tanks
Rich seafood pasta dishes such as spaghetti with clams, squid ink spaghetti.
Fritto misto mixed seafood.
Mild to medium regional cheeses such as Asiago.