(2024) Ambra Zanetti is the third generation winemaker at this family estate, where vines are up to 60 years old, and yields very low. Work in the vineyards observes some biodynamic principles, but the wine is not certified biodynamic. It was fermented and aged in concrete vats with a 24 hour maceration with skins, them 24 months in vat. It certainly stands out among the Lugana wines tasted here, much more herbal, leafy and limey. There is that lightly earthy, kaolin and yeasty note too. The palate has a little phenolic grippiness and this is a citrus, acid-driven style. It has texture, a little nuttiness and good length with a certain juiciness. Different, but very good.
(2024) From a 200-year-old winery owned by the Begnoni family, who have a focus on sustainability and environmental protection. This comes from hillside vineyards of carbonate minerals and clays and was fermented and given short ageing in stainless steel. A particularly peachy, soft and fragrant wine, a crisp golden delious crunch and bite of acidity freshens the palate, but it zips along with abundant fruit and zest.
(2024) 100% Turbiana from hillside slopes at 150-250 metres on calcareous clay soil, vineyards 20 years old. After fermentation in temperature controlled stainless steel, it aged 10 months in a combination of steel and small barrels. A fresh, floral and quite mineral nose, subtle almond nuttiness. In the mouth this has a clarity, tension and brightness - even edginess - compared to some. Fresh, crisp and appley acidity adds to the impression.
(2023) There's Soave and there's Soave, and this superior example from Tedeschi, 100% Garganega, comes from family vineyards in the heart of Monteforte d’Alpone and volcanic clay soils. The nose is charming with its fresh, bright fruit and subtle background of honey and nuttiness. In the mouth the amalgam of peach and citrus means this is both ripe and quite luxurious, but pin-point sharp, the acidity of the dry finish is poised and precise, without ever becoming shrill. A lovely example.
